Application of yuba film as frozen dumpling wrappers

Yang, Fan-Ming; Kim, Yookyung

doi:10.1016/j.lwt.2021.112245

Cited by 11 publications

(4 citation statements)

References 40 publications

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“…The changes in molecular structure and chemical bonding of yuba jerky after TG treatment as measured by FTIR spectroscopy are presented in Figure 1. The FTIR spectra at 3251 cm −1 , associated with hydrogen bonding between free‐OH, NH, and the carbonyl group of the protein chain, 1632 and 1529 cm −1 , associated with soy peptide bond, 1037 cm −1 associated with a glycerol (Liu et al, 2021; Yang & Kim, 2021; Zhang et al, 2021) (Figure 1a). The increased amplitude and wavelength of these peaks after TG treatment indicated an increase in water‐mediated hydrogen bonding forces (Ma et al, 2020) (Figure 1b).…”

Section: Resultsmentioning

confidence: 99%

“…The total free-SH group in jerky samples was measured according to the method described by Yang and Kim (2021). Forty milligrams of sample defatted with acetone was mixed with 0.9 ml of urea-SDS buffer containing 8 mol/L urea, 10 g/L SDS (BioShop), and 0.1 ml of Ellman's reagent (DTNB, 5,5′-dithiobis-2-nitrobenzoic acid, Sigma-Aldrich).…”

Section: Determination Of Total Free -Shmentioning

confidence: 99%

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A soy‐based jerky made from transglutaminase‐treated yuba film

Song

Kim

2022

Food Processing Preservation

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Yuba film was used as plant‐based jerky. To increase the cross‐linking of soy proteins, yuba films (Y) were treated with transglutaminase (TG) at different temperatures: 45°C (YT45), 50°C (YT50), and 55°C (YT55). FTIR confirmed the strongest cross‐linking effect of TG at 1632 and 1529 cm−1 in YT55 compared to YT45 and YT50. The free‐SH decreased with increasing temperature, whereas the ‐S‐S‐ cross‐linking increased in TG‐treated yuba jerky (YTs). The YT showed improved texture, cutting stress, and cohesiveness. The hardness of YTs was higher than that of Y (14.64 N). SEM showed that with increasing temperature, yuba jerky developed a smoother surface with a compact and denser network. Yuba jerky had high isoflavone and flavonoid. The aw of yuba jerky was between 0.861 and 0.886 during 6 days of storage at 25°C. Thus, YT has the potential to be used as a meat analog with good nutrients and shelf life. Novelty impact statement This study used yuba film to develop a beef jerky analog. To improve the adhesiveness of the Yuba layer via the cross‐linking of soy protein, TG treatment was applied at different temperatures prior to vacuum packaging. Our results demonstrated that yuba jerky could be a potential choice as a meat analog with a softer texture and lower cutting stress and with similar chewiness to beef jerky by using TGase to improve cross‐linking of plant‐based proteins.

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Section: Resultsmentioning

confidence: 99%

Section: Determination Of Total Free -Shmentioning

confidence: 99%

A soy‐based jerky made from transglutaminase‐treated yuba film

Song

Kim

2022

Food Processing Preservation

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“…The FTIR spectra of the gluten samples were recorded using an FTIR spectrophotometer (Vertex 33, Bruker, Ettlingen, Germany) in the range of 400-4000 cm −1 at a resolution of 4 cm −1 . According to the method of Yang et al [26], a mixture of the dried gluten sample and anhydrous potassium bromide was thoroughly ground before being pressed into a transparent disc for FTIR analysis.…”

Section: Fourier Transform Infrared Spectroscopy (Ftir)mentioning

confidence: 99%

Improving the Microstructural and Rheological Properties of Frozen Unfermented Wheat Dough with Laccase and Ferulic Acid

He,

Pan,

et al. 2023

Foods

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The quality deterioration that is induced by freezing treatment limits the development of frozen dough technology for standardized and delayed baking. In this study, laccase (LAC) and ferulic acid (FA) were employed to improve the rheological properties and microstructure of frozen unfermented dough. The results showed that the dough with LAC + FA had a lower softening degree than the dough with FA alone. Correspondingly, LAC + FA incorporation enhanced the viscoelastic behavior of frozen unfermented dough with better stability. Furthermore, a more uniform and homogeneous gluten network was observed in the LAC + FA-supplemented dough after 21 d of storage. The structural stability of the frozen gluten sample increased after LAC + FA treatment, possibly owing to an increase in the oxidation degree of FA. Moreover, LAC + FA treatment promoted the oxidation of the sulfhydryl groups to some extent, resulting in more extensive cross-linking. LAC + FA treatment hindered the protein conformational changes typically induced by frozen storage compared with LAC alone. Overall, LAC + FA treatment has a synergistic effect on enhancing the viscoelastic behaviors of frozen unfermented dough and inhibiting the conformational variation in frozen gluten; thus, it shows promise for improving frozen dough.

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“…In addition to food uses, edible protein films and soy films also have been used as wrappers for wrapping and shaping ground meats or vegetables (Buffo & Han, 2005; Marquez et al., 2017; Umaraw & Verma, 2017; Yang & Kim, 2021). Traditional soy film making is affected by soybean variety (protein–lipid composition), soybean soaking methods, soymilk concentration (water‐to‐bean grinding ratio), and temperature.…”

Section: Introductionmentioning

confidence: 99%

Characteristics of soy films as affected by transglutaminase cross‐linking and inclusions of pectin and protein enhancers

Tan,

Cao,

Chang

2024

Journal of Food Science

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Previously, we showed that water extract (soymilk, except pH was increased to 8 from 6.5) of whole soybean could be used directly as a raw material for producing edible soy films by deposition of the film‐forming solution (soy extract with enhancers). However, the strength of such soy films needed improvement because they were weak. The purpose of this study was to investigate how transglutaminase (TG) cross‐linking reactions and film enhancers, including pectin (low‐ and high‐methoxyl pectin), whey protein isolate (WPI), and soy protein isolate (SPI), improve the physical properties of soy films. Soy films prepared with TG had tensile strength (TS) of 3.01 MPa and puncture strength (PS) of 0.78 MPa, which were higher by as much as 51% and 30% than that of soy films without TG treatment, respectively. Pectin showed significant effects on the mechanical properties of TG‐added soy films in terms of TS, PS, and % elongation. On the other hand, only TS and PS were increased by the addition of WPI or SPI. Heat curing had a significant effect on soy film's physical properties. TG treatment significantly reduced film solubility when soaked in water and various levels of acid (vinegar) and base (baking soda) solutions. Under the experimental conditions of 35 unit TG and 28 min of reaction, the degrees of cross‐linking were evidenced by the disappearance of individual protein subunits, except the basic subunit of glycinin, and the reduction of 21% of lysine residues of the proteins.Highlights Edible soy films were made with transglutaminase and about 21% lysine cross‐linked. The mechanical strength of soy films was increased by incorporating film enhancers. Transglutaminase enhanced the mechanical properties of soy films.

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Application of yuba film as frozen dumpling wrappers

Cited by 11 publications

References 40 publications

A soy‐based jerky made from transglutaminase‐treated yuba film

A soy‐based jerky made from transglutaminase‐treated yuba film

Improving the Microstructural and Rheological Properties of Frozen Unfermented Wheat Dough with Laccase and Ferulic Acid

Characteristics of soy films as affected by transglutaminase cross‐linking and inclusions of pectin and protein enhancers

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