This study examined the effects of pasteurization(PAS),ultrasonic sterilization(ULS),and microwave sterilization(MWS)on the quality and storage characteristics of brine-fermented tofu(BFT)and fermented tofu(FT).Compar...This study examined the effects of pasteurization(PAS),ultrasonic sterilization(ULS),and microwave sterilization(MWS)on the quality and storage characteristics of brine-fermented tofu(BFT)and fermented tofu(FT).Comparative analysis revealed that MWS had a negligible detrimental effect on the structural integrity and organoleptic properties of BFT and FT,while effectively maintaining its water-holding capacity(WHC)and exhibiting the least impact on its texture.In contrast,PAS and ULS increased hardness and chewiness significantly(P<0.05),but ULS also enhanced the brightness of tofu.Throughout the storage period,the WHC,elasticity,and sensory properties of tofu generally decreased,whereas the hardness and chewiness increased.PAS-BFT and MWS-FT maintained sensory quality for the longest periods of 14 and 12 days respectively,and could be decomposed to more small molecule peptides within 0–8 days and 0–6 days,which are more easily to be absorbed by the body.The findings discovered that MWS is the most suitable method for sterilization of tofu,with superior capability in maintaining the quality,extending shelf life,and improving digestibility of tofu.展开更多
Laminaria japonica Aresch as an edible and medicine dual-purpose marine algae,has been gradually accepted by people.Tofu was Chinese traditional food,combining kelp function ingredients with tofu has practical value.T...Laminaria japonica Aresch as an edible and medicine dual-purpose marine algae,has been gradually accepted by people.Tofu was Chinese traditional food,combining kelp function ingredients with tofu has practical value.The extraction-optimization methodology and the sequences of kelp antihypertensive peptide(KAP)were investigated.The sensory,whiteness,water retention ability(WRA)and microstructure of KAP tofu were evaluated.The scanning electron microscope(SEM)results showed KAP addition(20%)significantly improved the tofu texture,with a denser network composed of relatively even pores.Compared with gypsum tofu and glucose-δ-interior fat(GDL)tofu,KAP tofu had significantly higher WRA(94.49±0.49)%and sensory evaluation score value(92.54±0.52),and a significantly lower IC_(50) value at(2.06±0.04)mg/mL(P<0.05).The maximum IC_(50) value(4.14 mg/mL)of kelp enzymatic hydrolysate was observed at enzyme(at an alkaline protease:trypsin ratio of 2:1)concentration 1.5%,temperature 55℃ and time 2 h.The sequences of 8 identified peptides were Lys-Tyr,Phe-Tyr,Gly-Lys-Tyr,Ala-Lys-Tyr,Ser-Lys-Thr-Tyr,Lys-Lys-Phe-Tyr,Lys-Phe-Lys-Tyr and Ala-Lys-Tyr-Ser-Tyr with IC_(50) values of 5.24,4.83,7.94,7.52,20.63,15.33,10.73 and 2.42μmol/L,respectively.These results indicated the potential use of KAP tofu as a valuable resource for development of functional foods.展开更多
基金supported by the Innovation Talents Project of Harbin Science and Technology Bureau(2022CXRCCGO11)。
文摘This study examined the effects of pasteurization(PAS),ultrasonic sterilization(ULS),and microwave sterilization(MWS)on the quality and storage characteristics of brine-fermented tofu(BFT)and fermented tofu(FT).Comparative analysis revealed that MWS had a negligible detrimental effect on the structural integrity and organoleptic properties of BFT and FT,while effectively maintaining its water-holding capacity(WHC)and exhibiting the least impact on its texture.In contrast,PAS and ULS increased hardness and chewiness significantly(P<0.05),but ULS also enhanced the brightness of tofu.Throughout the storage period,the WHC,elasticity,and sensory properties of tofu generally decreased,whereas the hardness and chewiness increased.PAS-BFT and MWS-FT maintained sensory quality for the longest periods of 14 and 12 days respectively,and could be decomposed to more small molecule peptides within 0–8 days and 0–6 days,which are more easily to be absorbed by the body.The findings discovered that MWS is the most suitable method for sterilization of tofu,with superior capability in maintaining the quality,extending shelf life,and improving digestibility of tofu.
基金supported by the Natural Science Foundation of Fujian Province (2020J01558)the Expert Workstation of Fuzhou Hailin Food Co., Ltd
文摘Laminaria japonica Aresch as an edible and medicine dual-purpose marine algae,has been gradually accepted by people.Tofu was Chinese traditional food,combining kelp function ingredients with tofu has practical value.The extraction-optimization methodology and the sequences of kelp antihypertensive peptide(KAP)were investigated.The sensory,whiteness,water retention ability(WRA)and microstructure of KAP tofu were evaluated.The scanning electron microscope(SEM)results showed KAP addition(20%)significantly improved the tofu texture,with a denser network composed of relatively even pores.Compared with gypsum tofu and glucose-δ-interior fat(GDL)tofu,KAP tofu had significantly higher WRA(94.49±0.49)%and sensory evaluation score value(92.54±0.52),and a significantly lower IC_(50) value at(2.06±0.04)mg/mL(P<0.05).The maximum IC_(50) value(4.14 mg/mL)of kelp enzymatic hydrolysate was observed at enzyme(at an alkaline protease:trypsin ratio of 2:1)concentration 1.5%,temperature 55℃ and time 2 h.The sequences of 8 identified peptides were Lys-Tyr,Phe-Tyr,Gly-Lys-Tyr,Ala-Lys-Tyr,Ser-Lys-Thr-Tyr,Lys-Lys-Phe-Tyr,Lys-Phe-Lys-Tyr and Ala-Lys-Tyr-Ser-Tyr with IC_(50) values of 5.24,4.83,7.94,7.52,20.63,15.33,10.73 and 2.42μmol/L,respectively.These results indicated the potential use of KAP tofu as a valuable resource for development of functional foods.
