Preparation of double‐network tofu with mechanical and sensory toughness

In this study, sugar beet pectin and soy protein were used to prepare the double‐network (DN) modified‐tofu by sequential laccase and microbial transglutaminase treatments. The mechanical properties of modified‐tofu were analysed by uniaxial compression test and texture profile analysis. The DN modi...

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Veröffentlicht in:	International journal of food science & technology 2016-04, Vol.51 (4), p.962-969
Hauptverfasser:	Hou, Jun‐Jie, Yang, Xiao‐Quan, Fu, Shi‐Rao, Wang, Meng‐Ping, Xiao, Fan
Format:	Artikel
Sprache:	eng
Schlagworte:	Chewing Double network Food science glycinin Laccase mastication mechanical properties microstructure Muscles oral processing pectins protein-glutamine gamma-glutamyltransferase Proteins scanning electron microscopy Sensory perception Soy products soy protein soy protein isolate sugar beet sugar beet pectin Surface layer Texture Tofu Toughness
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