Premium
Loss of immobilized water and intense protein aggregation responsible for quality deterioration of ready to eat firm tofu
Author(s) -
Ye Tao,
Chen Xing,
Chen Zhina,
Liu Rui,
Zhang Peipei,
Yu Qi,
Lu Jianfeng
Publication year - 2021
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/jtxs.12614
Subject(s) - chewiness , lightness , microporous material , water holding capacity , texture (cosmology) , food science , chemistry , scanning electron microscope , materials science , water content , chemical engineering , composite material , physics , image (mathematics) , geotechnical engineering , artificial intelligence , computer science , optics , engineering
The influence of high‐temperature treatment (100–120°C, 15 min) on the texture, color, and water‐holding capacity of tofu gels was investigated. As the temperature increasing, the hardness and chewiness as well as the values of redness a and yellowness b increased gradually, while the water content and the lightness L value reduced progressively, and these variations were more pronounced at 115 or 120°C. Low field nuclear magnetic resonance showed that the loss of T 22 water led to the decrease of the water content. Scanning electron microscope revealed that the micropore in gels decreased after heating, and almost entirely disappeared at 120°C. Further analysis by SDS‐PAGE indicated the soy protein aggregation formed via disulfide linkage was observed in the thermal treated tofu gels, and nondisulfide linkage might also be occurred as temperature reached 110°C or higher. The quality deterioration may be attributed to immobilized water loss combined with the protein aggregation.