Effect of Protein and Lipid Content on Yuba Film-formation

Abstract:

Yuba is one of the oldest traditional soybean products in China. The effects of protein and lipid content, denaturation and composition of protein on the film-forming process of yuba was studied in order to boost yuba production yield, improve its mechanical properties, and increase its nutritional content. A simulated soymilk system was employed with soybean protein extracts and soybean oil as raw materials. The results showed that the improvement of soybean lipid content could accelerate the film-forming rate, increase elasticity, and enrich the protein and lipid content of yuba. However, the addition of excess lipids had a negative impact on the variables mentioned above. The addition of protein increased the film-forming rate, hardness, and protein content of yuba, while the lipid content first increased and then decreased. High levels of denatured protein increased the film-forming rate, and improved the mechanical properties and nutritional value of yuba. Although different protein compositions had minimal effect on the film-forming rate, changing the 11S/7S ratio had a direct impact on the mechanical properties of yuba; specifically, a higher 11S/7S ratio led to better mechanical properties.