LAUSR

Abstract Whole soybean milk (WSM) was prepared by an innovatively created industry-scale microfluidizer system (ISMS). Results showed WSM prepared by ISMS (WSMM) at 60, 90 and 120 MPa kept stable spontaneously for 21 days at 4 °C, while the one prepared by traditional method (WSMT) stratified on day 14. The aggregation of oil droplets and proteins during storage caused the increase of particle sizes of WSMT, while WSMM showed little change in the form and distribution of oil droplets and proteins, as well as particle sizes. The smaller size, looser microstructure of dietary fiber and higher viscosity of WSMM also contributed to the stability of WSMM. WSMM prepared at 90 and 120 MPa exhibited higher isoflavone contents (0.92 and 1.03 mg/g) than those of WSMT (0.89 mg/g). This research suggested that the ISMS was feasible in producing the WSM with superior stability and nutrition.