The Effect of the Sodium Chloride on the Formation of Yuba-film

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  • Kunisho Shigeno
    Mitutoyo Foods Co., LTD.
  • Noguchi Tomohiro
    Department of Applied Biology and Chemistry, Faculty of Applied Bio-science, Tokyo University of Agriculture
  • Takano Katsumi
    Department of Applied Biology and Chemistry, Faculty of Applied Bio-science, Tokyo University of Agriculture

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  • ゆば膜形成における塩化ナトリウムの影響
  • ユバマク ケイセイ ニ オケル エンカ ナトリウム ノ エイキョウ

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Abstract

Retort sterilization is generally performed for the long-time preservation of raw yuba, a dried bean-curd. However, yuba proteins tend to dissolve in the retortable pouch, gradually making the yuba mushy. To address this problem, we examined the effect of adding NaCl on the stabilization of yuba-film. We found that the addition of NaCl created an inner hydrophobic region that had SH groups of soymilk-proteins exposed to the surface of the molecules. Our results suggested that hydrophobic interaction was strengthened and the exchange of intermolecular disulfide bonds among soymilk proteins was accelerated by the addition of NaCl. We were able to strengthen and stabilize the shape of raw yuba-film, realizing the improvement and preservation of its quality during retortable pouch storage.

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