Effect of freeze-thaw cycles on the quality of Yuba with different protein-lipid ratios on its protein-lipid network system

We investigated the effects of freeze-thaw (FT) cycles on the quality of Yuba with different protein-lipid ratios and on its protein-lipid network system in this study. The water holding capacity (WHC), tensile strength (TS), and L* values decreased significantly and elongation at break (EAB), b* values, carbonyl and Thiobarbituric acid value (TBARS) increased significantly after FT treatment. The variation in Yuba quality weakened after the 4 FT. Ice crystals disrupt the structure of the protein network, resulting in a degradation of Yuba quality. The degradation of Yuba quality was slowed by the influence of the contraction of the protein network at a later period. The formation of a weaker protein network and the high lipid content in low protein-lipid ratios led to a new trend of higher L* than the high protein-lipid. The results showed that a high protein-lipid ratio improved the FT stability of Yuba.