Effect of changes in oil bodies during frozen storage on the quality of yuba

被引：0

作者：

Qiu, Lidan ^{[1
]}

Hu, Qinlin ^{[1
]}

Song, Yihan ^{[1
]}

Zhu, Ying ^{[1
]}

Zhu, Xiuqing ^{[1
]}

Liu, Linlin ^{[1
]}

Huang, Yuyang ^{[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, Peoples R China

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2025年 / 105卷 / 10期

基金：

中国国家自然科学基金;

关键词：

yuba; frozen storage; OBs; lipid seepage; in vitro digestion; aggregation of oil drops; MECHANICAL-PROPERTIES; STABILITY; PROTEIN;

D O I：

10.1002/jsfa.14278

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

BACKGROUNDThe lipids in the Yuba are encapsulated in a protein network structure in the form of oil bodies (OBs). Oil exudates are a common problem in Yuba during storage. Therefore, we investigated the changes in oil precipitates during frozen storage of Yuba and their effects on the digestive properties of Yuba.RESULTSThe results showed that the particle size of OBs decreased from 369 to 281 nm, the absolute value of zeta potential increased from 20 to 34 mV. The structural integrity of the liposomes in the yuba was gradually destroyed with the increase of frozen storage time. The values of free fatty acid (FFA) and thiobarbituric acid reactive substances (TBARS) value gradually increased with the prolongation of frozen storage; in vitro digestion of yuba slows down with increasing frozen storage time.CONCLUSIONThe altered structure of the OB reduces the bioaccessibility of yuba lipids. This study provides a theoretical basis for solving the problem of yuba lipids leakage. (c) 2025 Society of Chemical Industry.

引用

页码：5531 / 5539

页数：9

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