Abstract
Ohmic heating is a new method in the production of protein–lipid film from soymilk. This study investigated the different effects of ohmic heating and water bath heating on the production of protein–lipid film. Yields, film formation rates, protein incorporation efficiency (PIE), whiteness and rehydration capacity of protein–lipid films formed by the two methods were tested. The results showed that the yield and PIE by ohmic heating were higher than those by water bath heating. Film formation rate was increased by ohmic heating. In addition, the rehydration capacity of protein–lipid film improved significantly by ohmic heating while the whiteness had no significant difference. So it was concluded that protein–lipid film with higher quality was obtained by ohmic heating.
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