Novel Strategies for Yuba Quality Improvement: Protein Modification Based on Physical Fields
This study investigated the effects of physical field protein modification methods on the mechanical properties, color, rehydration performance, thermal stability, and sensory quality of yuba. The results showed that all three modification methods shortened the drying time of yuba, and each method e...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/6/1033 |
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| author | Wenchao Liu You Tian Lijuan Wang Rui Hu Yan Zhang Linlin Li Weiwei Cao Xu Duan Guangyue Ren |
| author_facet | Wenchao Liu You Tian Lijuan Wang Rui Hu Yan Zhang Linlin Li Weiwei Cao Xu Duan Guangyue Ren |
| author_sort | Wenchao Liu |
| collection | DOAJ |
| description | This study investigated the effects of physical field protein modification methods on the mechanical properties, color, rehydration performance, thermal stability, and sensory quality of yuba. The results showed that all three modification methods shortened the drying time of yuba, and each method enhanced the tensile strength and thermal stability of yuba. Yuba treated with microwave–vacuum for 10 min demonstrated the best performance in terms of tensile strength, elongation, color, and overall sensory score, making it the optimal method for the physical field modification of yuba. In addition, microwave–vacuum treatment led to better rehydration performance, thermal stability, and a faster rehydration rate. Through the analysis of the microstructure of yuba as well as its protein secondary and tertiary structures, it was found that microwave–vacuum treatment can maintain the tissue network structure of yuba while promoting more heat-induced protein conformational changes, showing a greater increase in the content of <i>β</i>-sheets, which contribute to enhancing the tensile strength and water-holding capacity of yuba, thereby improving its product quality. |
| format | Article |
| id | doaj-art-ea81eb5f3b6146228b809d2e51ab1d25 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-ea81eb5f3b6146228b809d2e51ab1d252025-08-20T03:43:36ZengMDPI AGFoods2304-81582025-03-01146103310.3390/foods14061033Novel Strategies for Yuba Quality Improvement: Protein Modification Based on Physical FieldsWenchao Liu0You Tian1Lijuan Wang2Rui Hu3Yan Zhang4Linlin Li5Weiwei Cao6Xu Duan7Guangyue Ren8College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, ChinaSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510641, ChinaCollege of Basic Medical Science, Ningxia Medical University, Yinchuan 750004, ChinaSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510641, ChinaCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, ChinaCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, ChinaCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, ChinaCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, ChinaCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, ChinaThis study investigated the effects of physical field protein modification methods on the mechanical properties, color, rehydration performance, thermal stability, and sensory quality of yuba. The results showed that all three modification methods shortened the drying time of yuba, and each method enhanced the tensile strength and thermal stability of yuba. Yuba treated with microwave–vacuum for 10 min demonstrated the best performance in terms of tensile strength, elongation, color, and overall sensory score, making it the optimal method for the physical field modification of yuba. In addition, microwave–vacuum treatment led to better rehydration performance, thermal stability, and a faster rehydration rate. Through the analysis of the microstructure of yuba as well as its protein secondary and tertiary structures, it was found that microwave–vacuum treatment can maintain the tissue network structure of yuba while promoting more heat-induced protein conformational changes, showing a greater increase in the content of <i>β</i>-sheets, which contribute to enhancing the tensile strength and water-holding capacity of yuba, thereby improving its product quality.https://www.mdpi.com/2304-8158/14/6/1033yubaphysical field protein modificationquality improvement |
| spellingShingle | Wenchao Liu You Tian Lijuan Wang Rui Hu Yan Zhang Linlin Li Weiwei Cao Xu Duan Guangyue Ren Novel Strategies for Yuba Quality Improvement: Protein Modification Based on Physical Fields Foods yuba physical field protein modification quality improvement |
| title | Novel Strategies for Yuba Quality Improvement: Protein Modification Based on Physical Fields |
| title_full | Novel Strategies for Yuba Quality Improvement: Protein Modification Based on Physical Fields |
| title_fullStr | Novel Strategies for Yuba Quality Improvement: Protein Modification Based on Physical Fields |
| title_full_unstemmed | Novel Strategies for Yuba Quality Improvement: Protein Modification Based on Physical Fields |
| title_short | Novel Strategies for Yuba Quality Improvement: Protein Modification Based on Physical Fields |
| title_sort | novel strategies for yuba quality improvement protein modification based on physical fields |
| topic | yuba physical field protein modification quality improvement |
| url | https://www.mdpi.com/2304-8158/14/6/1033 |
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