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

被引：0

作者：

Qiu, Lidan ^{[1
]}

Zhu, Ying ^{[1
]}

Zhu, Xiuqing ^{[1
]}

Liu, Linlin ^{[1
]}

Lv, Mingshou ^{[1
]}

Huang, Yuyang ^{[1
]}

Sun, Bingyu ^{[1
]}

Qu, Min ^{[1
]}

机构：

[1] Harbin Univ Commerce, Coll Food Engn, Key Lab Food Sci & Engn Heilongjiang Prov, Key Lab Grain Food & Comprehens Proc Grain Resourc, Harbin 150076, Peoples R China

来源：

FOOD CHEMISTRY | 2025年 / 465卷

关键词：

Yuba; Protein molecular rearrangement; Freeze-thaw cycle; Protein network; Intermolecular force; MECHANICAL-PROPERTIES; CHEMICAL-COMPOSITION; STORAGE;

D O I：

10.1016/j.foodchem.2024.142096

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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.

引用

页数：10

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