Effect of High Pressure Homogenization on Properties and Microstructure of Yuba

doi:10.7506/spkx1002-6630-201323026

Abstract

Abstract:

The effect of different homogenization pressures (20－140 MPa) on Yuba properties and microstructure was
studied. By increasing the homogenization pressure, the color of Yuba turned from light golden yellow to golden yellow. At
a homogenization pressure larger than 100 MPa, the formation of Yuba was speeded up, with enhanced cooking tolerance
and stable quality. TPA analysis showed that high-pressure homogenization improved the tensile strength and elongation at
break of Yuba. Scanning electron microscopy showed that the internal structure of Yuba was protein-fat complex forming
superimposed layers of mesh-like structure. Free fat globules appeared in the mesh-like structure of Yuba homogenized
at 20 MPa or 60 MPa rather than in the structure of degreased yuba. But the free fat globules were degraded when using
a homogenization pressure larger than 100 MPa, resulting in more homogenous and compact structure. In addition, Yuba
treated at 140 MPa had no significant change in microstructure before and after defatting treatments, and the protein-fat
complex was more stable. This structure reduced the “oil-exuding” phenomenon and prevented its oxidative rancidity,
thereby extending the shelf life.

Key words: high pressure homogenization, Yuba, soymilk, properties, microstructure

CLC Number:

TS214.2

JIANG Mei，DONG Ming-sheng，CHEN Xiao-hong，LI Wei，RUI Xin. Effect of High Pressure Homogenization on Properties and Microstructure of Yuba[J]. FOOD SCIENCE, 2013, 34(23): 123-127.

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