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Preparation of double‐network tofu with mechanical and sensory toughness
Author(s) -
Hou JunJie,
Yang XiaoQuan,
Fu ShiRao,
Wang MengPing,
Xiao Fan
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13043
Subject(s) - food science , soy protein , toughness , pectin , microstructure , chemistry , texture (cosmology) , materials science , composite material , computer science , image (mathematics) , artificial intelligence
Summary In this study, sugar beet pectin and soy protein were used to prepare the double‐network ( DN ) modified‐tofu by sequential laccase and microbial transglutaminase treatments. The mechanical properties of modified‐tofu were analysed by uniaxial compression test and texture profile analysis. The DN modified‐tofu exhibited greater mechanical toughness than the corresponding single‐network modified‐tofu, while the ratio of soy glycinin to soy protein isolate reached and exceeded 50%. The enhancement of mechanical toughness may be mainly ascribed to the hierarchical microstructure which is observed in DN modified‐tofu by scanning electron microscopy. DN modified‐tofu provided a distinctive mechanical and sensory tough texture as compared to other tofu samples. In addition, the oral processing measurements indicated that DN modified‐tofu required higher jaw‐closing muscle activities, a greater number of chews and longer chewing duration to be processed. Furthermore, the chewing pattern of DN modified‐tofu was different from other tofu samples.