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Proteinski sastav tofua korigovanog kvaliteta

dc.creatorStanojević, Sladjana
dc.creatorBarać, Miroljub
dc.creatorPešić, Mirjana
dc.creatorMilovanović, Mirjana M.
dc.creatorVučelić-Radović, Biljana
dc.date.accessioned2020-12-17T19:43:00Z
dc.date.available2020-12-17T19:43:00Z
dc.date.issued2010
dc.identifier.issn1450-7188
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/2192
dc.description.abstractSoybeans are an inexpensive, high-quality protein source. Soybeans have long been a staple of the human diet in Asia, especially as tofu, which is prepared from soymilk. In this study, tofu was made using a new production method which includes hydrothermal cooking (HTC) and rennin-pepsin coagulant. The effects of the addition of gallic acid to the slurry during tofu processing were studied. Tofu was made from two soybean genotypes: Lana and Balkan. The observed genotypes are characterized by relatively high content of total proteins in flour, from 45.88% to 48.83%. The prepared tofu samples are characterized by extremely high content of total proteins (52.17% - Lana tofu and 56.08% - Balkan tofu). The presence of gallic acid significantly affects the solubility of tofu protein. The applied modifications of traditional procedure of tofu production significantly improved sensory properties of soybean protein products.en
dc.description.abstractTofu je želirani proteinski proizvod, koji se dobija koagulacijom zagrejanog sojinog mleka. Potrošačima naše populacije ne odgovara aroma 'zelenog zrna', takozvani 'leguminozni miris i ukus', koji se oseća u proizvodima soje pripremljenim na tradicionalni način. Sa namerom poboljšanja arome dobijenih sireva, pripremljen je tofu primenom hidrotermičkog tretmana i enzima za koagulaciju mleka (himozin-pepsin) uz dodatak galne kiselina, koja je jak antiseptik i antioksidant. Zahvaljujući visokom sadržaju ukupnih proteina sojinog semena (45,88-48,83% u obezmašćenom brašnu) i pripremljeni tofu se karakteriše visokim sadržajem ukupnih proteina (52,17% s.m.- Lana tofu i 65,08 % s.m. - Balkan tofu). Postupak dodatka galne kiseline menja sadržaj rastvorljivih proteina (27,48% - Lana tofu i 41,55% - Balkan tofu) koji se značajno razlikuje u odnosu na uzorke bez nje (14,20% - Lana tofu i 28,88% - Balkan tofu). Poliakrilamidnom-gel elektroforezom ekstrakta tofua pripremljenog uz dodatak galne kiseline razdvojen je veći broj komponenata, koje se ne uočavaju na elektroforegramima tofua nemodifikovanog kvaliteta. Gasnohromatografskom analizom isparljivih komponenata tofua registrovan je uglavnom acetaldehid, tako da je postignut cilj ublažavanja legulinoznog mirisa. Poboljšanje senzornih karakteristika potvrđuju i povoljne senzorne ocene koje su dobili uzorci pripremljeni sa galnom kiselinom (3,65 - Lana tofu i 3,87 - Balkan tofu).sr
dc.publisherUniverzitet u Novom Sadu - Tehnološki fakultet, Novi Sad
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.sourceActa periodica technologica
dc.subjecttofuen
dc.subjecthydrothermal cookingen
dc.subjectproteinasesen
dc.subjectsensory propertiesen
dc.subjectgallic aciden
dc.titleProtein composition in tofu of corrected qualityen
dc.titleProteinski sastav tofua korigovanog kvalitetasr
dc.typearticle
dc.rights.licenseBY-NC-ND
dc.citation.epage86
dc.citation.issue41
dc.citation.other(41): 77-86
dc.citation.rankM51
dc.citation.spage77
dc.identifier.doi10.2298/APT1041077S
dc.identifier.fulltexthttp://aspace.agrif.bg.ac.rs/bitstream/id/997/2189.pdf
dc.identifier.scopus2-s2.0-78651316292
dc.type.versionpublishedVersion


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