Application of ultrasound and its real-time monitoring of the acoustic field during processing of tofu: Parameter optimization, protein modification, and potential mechanism.

Autor: Wang X; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China., Zhang L; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China., Chen L; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China., Wang Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China., Okonkwo CE; Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, United Arab Emirates., Yagoub AEA; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia., Wahia H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China., Zhou C; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Jazyk: angličtina
Zdroj: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2023 Jul; Vol. 22 (4), pp. 2747-2772. Date of Electronic Publication: 2023 May 09.
DOI: 10.1111/1541-4337.13161
Abstrakt: Tofu is nutritious, easy to make, and popular among consumers. At present, traditional tofu production has gradually become perfect, but there are still shortcomings, such as long soaking time, serious waste of water resources, and the inability to realize orders for production at any time. Moreover, tofu production standards have not yet been clearly defined, with large differences in quality between them, which is not conducive to industrialized and large-scale production. Ultrasound has become a promising green processing technology with advantages, such as high extraction rate, short processing time, and ease of operation. This review focused on the challenges associated with traditional tofu production during soaking, grinding, and boiling soybeans. Moreover, the advantages of ultrasonic processing over traditional processing like increasing nutrient content, improving gel properties, and inhibiting the activity of microorganisms were explained. Furthermore, the quantification of acoustic fields by real-time monitoring technology was introduced to construct the theoretical correlation between ultrasonic treatments and tofu processing. It was concluded that ultrasonic treatment improved the functional properties of soybean protein, such as solubility, emulsifying properties, foamability, rheological properties, gel strength, and thermal stability. Therefore, the application of ultrasonic technology to traditional tofu processing to optimize industrial parameters is promising.
(© 2023 Institute of Food Technologists®.)
Databáze: MEDLINE
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