Приказ основних података о документу

dc.creatorStanojević, Sladjana
dc.creatorBarać, Miroljub
dc.creatorPešić, Mirjana
dc.creatorVučelić-Radović, Biljana
dc.date.accessioned2020-12-17T22:58:41Z
dc.date.available2020-12-17T22:58:41Z
dc.date.issued2020
dc.identifier.issn0023-6438
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/5407
dc.description.abstractTofu protein composition changes induced by a pilot plant processing method involving hydrothermal cooking, commercial rennet as coagulant and inulin as functional ingredient were assessed. Glycoproteins (gamma-, beta-conglycinin) were firmly bound to the matrix of the obtained gels. Extractable proteins of inulin-enriched tofu were with mainly basic 7S-globulin, and polypeptides of glycinin. Polypeptides A(1,2,4) and B(1,2,4 )were found in higher concentrations in protein extracts of tofu than other 11S polypeptides. Tofu was characterized by high total (417.6-556.5 g/kg) and extractable soluble (155.3-367.5 g/kg) protein content, good protein extractability (37.2-68.6%), both total protein (52-69%) and soluble protein (50-76%) recovery. Increasing concentrations of inulin proportionally improved tofu hardness (6.23-8.98 N/cm2) contributing to the uniformity of gel microstructures. Inulin played an important role in incorporating beta- and gamma-conglycinins into the gel matrix and by increasing the concentration of inulin in soymilk before gelation, the content of extractable soluble proteins, protein extractability and soluble protein recovery of produced tofu were also proportionally increased. For all tested sensory attributes the grades were increased with increasing inulin content in the samples. Under the applied production method, protein composition and proportion of inulin had important roles in defining tofu quality.en
dc.publisherElsevier, Amsterdam
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31022/RS//
dc.rightsrestrictedAccess
dc.sourceLWT-Food Science and Technology
dc.subjectPressure/heat treatmenten
dc.subjectChymosin-pepsin renneten
dc.subjectSoy-proteinsen
dc.subjectProtein/oligosaccharides gel microstructuresen
dc.subjectSensory evaluationen
dc.titleProtein composition and textural properties of inulin-enriched tofu produced by hydrothermal processen
dc.typearticle
dc.rights.licenseARR
dc.citation.other126: -
dc.citation.rankM21
dc.citation.volume126
dc.identifier.doi10.1016/j.lwt.2020.109309
dc.identifier.scopus2-s2.0-85082384393
dc.identifier.wos000529800900052
dc.type.versionpublishedVersion


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Приказ основних података о документу