Tribological behavior of soybean milk with different soaking temperatures: From the structural aspect

Abstract

To understand the effect of the process on the lubrication properties of soybean milk, the physicochemical characteristics of soybean milk with different soaking temperatures were analyzed. Results showed that soaking temperatures of 20 °C and 40 °C had the most positive impact on the mouthfeel of soybean milk, with the latter (40 °C) yielding the lowest friction coefficient. Higher soaking temperatures (60 °C and 80 °C) led to larger particles, higher friction coefficients, and lower consumer acceptance. The differences in soaking temperatures caused varying degrees of protein expansion or denaturation, which interacted with polysaccharides and lipids to form substances with different particle sizes. The larger particles tended to roll on the friction pair, while the smaller particles tended to slide on the friction pair or form a droplet film, resulting in a smaller coefficient of friction. This study contributes to the understanding of the tribological behavior of particles and provided basic data for the correlation of friction coefficient and sensory.