Synergism of selective thermal denaturation and glycosylation improves quality characteristics of green soybean tofu

Autor: Yue Liu, Dongxue Sun, Yue Ma, Sinan Mu, Hongyu Li, Minghan Zhang, Xianqi Liu, Xuan Wei, Akhunzada Bilawal, Bo Tian, Zhanmei Jiang
Rok vydání: 2022
Předmět:
Zdroj: Journal of the Science of Food and Agriculture. 103:3961-3969
ISSN: 1097-0010
0022-5142
DOI: 10.1002/jsfa.12342
Popis: Tofu is rich in nutrients and contains high-quality protein. However, commercial tofu products usually have weak gel strength and low water holding capacity (WHC). In the present study, the effects of selective thermal denaturation (STD) time (0-20 min, 5-min interval; 85 °C) and glycosylation (100 °C; 0, 10 and 20 g kgCompared to STD or glycosylation, combination treatment of STD and glycosylation improved hardness, WHC, yield, protein and fat contents of green soybean tofu. Furthermore, the gel strength, WHC, yield, protein and fat contents of tofu was increased by 135.21%, 20.18%, 12.21%, 24.91%, 44.15% compared to untreated tofu. Meanwhile, synergistic treatment of STD and glycosylation significantly improved microstructure network structure of green soybean tofu and made it more homogeneous and denser. However, the green soybean tofu was faded and turned yellow under the combination of the STD and glycosylation.The results obtained through TOPSIS showed that the combination of thermal treatment (85 °C for 15 min) and glycosylation (20 g kg
Databáze: OpenAIRE
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