Novel Strategies for Yuba Quality Improvement: Protein Modification Based on Physical Fields.

Area of Science:

• Food Science and Technology
• Protein Modification
• Material Science

Background:

• Yuba, a traditional soy product, has variable mechanical and sensory properties.
• Physical field modification offers potential for enhancing yuba quality.
• Optimizing yuba processing requires understanding protein structure-property relationships.

Purpose of the Study:

• To investigate the impact of physical field protein modification methods on yuba quality.
• To identify the optimal physical field modification method for yuba processing.
• To elucidate the mechanisms behind property enhancements in modified yuba.

Main Methods:

• Applied three physical field protein modification methods to yuba.
• Evaluated mechanical properties (tensile strength, elongation), color, rehydration, thermal stability, and sensory quality.
• Analyzed yuba microstructure and protein secondary/tertiary structures (e.g., beta-sheet content).

Main Results:

• All methods reduced drying time and improved tensile strength and thermal stability.
• Microwave-vacuum treatment for 10 minutes yielded superior tensile strength, elongation, color, and sensory scores.
• Microwave-vacuum treatment enhanced rehydration performance and rate, linked to increased beta-sheet content.

Conclusions:

• Microwave-vacuum treatment is the optimal physical field method for yuba modification.
• This method improves yuba's mechanical strength, rehydration, and sensory attributes.
• Enhanced properties are attributed to preserved tissue structure and increased beta-sheet content from heat-induced protein changes.