Yield and textural properties of tofu as affected by soymilk coagulation prepared by a high-temperature pressure cooking process
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- 作者：Feng Zuoa ; b ; Zhenjia Chena ; c ; Xiaodi Shia ; Ruican Wanga ; Shuntang Guoa ; shuntang@cau.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Coomassie brilliant blue G-250 (PubChem CID ; 61364) ; Glutaraldehyde (PubChem CID ; 3485) ; Calcium chloride (PubChem CID ; 5284359) ; Sodium dodecyl sulfate (PubChem CID ; 3423265) ; Urea (PubChem CID ; 1176) ; 2-Mercaptoethanol (PubChem CID ; 1567) ; Bromophenol blue (PubChem CID ; 8272) ; Sodium sulfate (PubChem CID ; 24436) ; Ferric trichloride hexahydrate (PubChem CID ; 24810) ; Sulfosalicylic acid dehydrate (PubChem CID ; 2723734)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 December 2016
- 年：2016
- 卷：213
- 期：Complete
- 页码：561-566
- 全文大小：1111 K
文摘
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High temperature pressure cooking (HTPC) contributed to the increase of tofu yield.
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Texture properties of tofu was improved by HTPC method.
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HTPC led to the incorporation of more water or dry matters into tofu gel.
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HTPC lowered the Ca2+ sensitivity of soymilks and slowed the coagulation process.