A novel process for peanut tofu gel: Its texture, microstructure and protein behavioral changes affected by processing conditions

文献类型： 外文期刊

第一作者： Guo, Yalong

作者： Guo, Yalong;Hu, Hui;Wang, Qiang;Liu, Hongzhi

作者机构：

关键词： Transglutaminase; High-temperature pressure cooking; Texture and microstructure; Protein behavioral changes; Peanut tofu gel

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2018 年 96 卷

页码：

收录情况： SCI

摘要： This work reports, a novel method of peanut tofu preparation by combining transglutaminase (TG) and high temperature pressure cooking (HTPC, 115 degrees C, 0.17 MPa) treatment, and its gel formation was studied. Texture and Scanning electron microscope (SEM) results showed TG addition (0.75 mg/g) significantly improved the tofu texture (p < 0.05), with a denser network composed of relatively even pores, whereas the excessive addition (1.25 mg/g) resulted in a softer tofu. At all concentrations (0.25-1.25 mg/g), TG treatment induced the cross linking of protein molecules as proved by SDS-PAGE, particle size and apparent viscosity analyses. DSC measurement indicated that the subsequent HTPC treatment was able to denature peanut proteins completely. Moreover, by analyzing the changes in surface hydrophobicity (H-0) and total free sulphydryl content (TFS) during processing, we found that hydrophobic interactions and disulfide bonds were the major forces involved in the formation of peanut tofu gel. This study suggests this novel method could be applied to make peanut tofu and provides a basis for understanding its gel formation process.

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