...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of Food Science >Effect of Processing Conditions, Biochemical Properties, and Microstructure on Tofu Production from Yellow Field Peas (Pisum sativum)
【24h】

Effect of Processing Conditions, Biochemical Properties, and Microstructure on Tofu Production from Yellow Field Peas (Pisum sativum)

机译：加工条件，生物化学特性和微观结构对黄野豌豆（Pisum Sativum）的豆腐生产

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Tofu, made by coagulating soy milk, is a nutritious food originating in China and is widely consumed globally. Due to allergenicity and consumer perceptions of genetically modified organisms, consumer demand for soy alternatives is increasing. In this study, tofu was made from yellow split peas (Pisum sativum). Effects of pasteurization, fat addition, and curd disruption followed by repressing were studied. Here, disruption was not a chemical disruption, rather a physical disruption of protein curds. Pasteurization alone led to increased uptake of water and nonviable tofus. Disrupted samples became firmer with pasteurization. Texture profile analysis indicated that disruption followed by pasteurization improved hardness from approximately 175 g force from the control, to approximately 325 g force for disrupted + pasteurizated samples without fat addition. A similar trend was observed for samples with fat added, where hardness increased from approximately 50 g force to approximately 75 g force. Fourier-transform infrared spectroscopy of the amide I region showed that an increase of β-sheet structures led to increased hardness. The shifts in β-sheet structures followed the same trends as surface bydrophobicity. Surface hydrophobicity decreased with pasteurization and increased with disruption. Molecular weight analysis showed that shear (from disruption) and heat separately degraded the proteins into smaller polypeptides exposing hydrophobic interiors. Changes to biochemical parameters, such as protein secondary structure and exposure of protein hydrophobic regions, allowed for tofu to be made from yellow field peas.
机译：由凝固豆奶制成的豆腐是源自中国的营养食品，在全球范围内广泛消费。由于对转基因生物的过敏性和消费者的看法，消费者对大豆替代品的需求正在增加。在这项研究中，豆腐是由黄色分裂豌豆（Pisum Sativum）制成的。研究了巴氏杀菌，脂肪添加和凝乳中断的影响，然后进行抑制。在这里，破坏不是化学破坏，而不是蛋白质凝乳的体力破坏。单独的巴氏灭菌导致增加水和不可行的豆腐。破坏的样品变得更加坚强的巴斯毒化。纹理剖面分析表明，巴氏灭菌的破坏从对照中的大约175克力提高了硬度，在没有脂肪添加的情况下为破坏+山糊化样品的大约325g力。对于添加的脂肪的样品，观察到类似的趋势，其中硬度从大约50g的力增加到大约75g的力。酰胺I区域的傅里叶变换红外光谱表明，β-片结构的增加导致了增加的硬度。 β-片状结构的变化遵循与表面反润度相同的趋势。表面疏水性随巴氏杀菌降低，随着破坏而增加。分子量分析显示剪切（从破坏）和热分别将蛋白质分开降解到暴露疏水内部的较小多肽中。对生物化学参数的变化，例如蛋白质二级结构和蛋白质疏水区的暴露，允许豆腐由黄色田间豌豆制成。

著录项

  • 来源
    《Journal of Food Science》 |2019年第12期|3463-3472|共10页
  • 作者

    Kevin DePalma; Brennan Smith; Armando G. McDonald;

  • 作者单位

    School of Food Science Univ. of Idaho 875 Perimeter Dr. MS 2312 Moscow ID 83844 U.S.A;

    School of Food Science Univ. of Idaho 875 Perimeter Dr. MS 2312 Moscow ID 83844 U.S.A;

    Dept. of Forest Rangeland and Fire Sciences Univ. of Idaho 875 Perimeter Dr. MS 1132 Moscow ID 83844 U.S.A;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    field peas (Pisum sativum); food allergies; GMO; high-protein food; soy; tofu;

    机译：野豌豆（Pisum sativum）;食物过敏;GMO;高蛋白质食物;大豆;豆腐;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号