Directional control of the formation rate, and structural and mechanical properties of yuba films via disulfide bond‐ or ionic interaction‐mediated soy protein aggregation
Year: 2025
Type: article
Abstract: BACKGROUND Yuba is a worldwide popular soybean product, but its development is currently challenged by the time‐consuming fabrication process. RESULTS In this study, we proposed a simple yet effective strategy to enhance the formation rate and tensile strength of yuba films by introducing calcium ions and sodium metabisulfite (SM). Results show that calcium ion increased the density and continuity of the yuba films, while SM led to the formation of larger protein particles. Moreover, dynamic light scattering indicated that the size of the largest protein particles increased from 112.8 to 408.6 nm as the concentration of SM rose from 0 to 20 mmol L−1. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis results revealed a strong correlation between the formation of large protein particles and the release of basic polypeptides from glycinin (11S) during SM treatment. Furthermore, the blue shift of the maximum emission wavelengths of fluorescence intensity suggested that the exposed hydrophobic residues of the basic polypeptides became trapped inside the protein particles upon heating. CONCLUSION The results demonstrated that the structure and functional properties of protein particles significantly impacted the formation rate and tensile strength of yuba films. These findings offer valuable and fundamental insights for the advancement of industrial production of yuba films. © 2025 Society of Chemical Industry.
DOI: 10.1002/jsfa.14300
Authors: Wen‐qiang Cai, Xiao‐han Zheng, Bo‐wen Zou, Xiao‐kang Na, Chao Ren, Xian‐bing Xu, Ming Du, Bei‐wei Zhu, Chao Wu
Institution: Dalian Polytechnic University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W4409965855