Evaluation of dual-frequency multi-angle ultrasound on physicochemical properties of tofu gel and its finished product by TOPSIS-entropy weight method
[Display omitted] •Dual-frequency multi-angle ultrasonic technology was suitable for tofu gel.•Cross-link degree and flavor of tofu gel were improved.•40 + 20 kHz 30° group was the best analyzed by TOPSIS-entropy weight method.•The hardness and moisture content of tofu were improved. The effects of...
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| Published in | Ultrasonics sonochemistry Vol. 90; p. 106196 |
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| Main Authors | , , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Elsevier B.V
01.11.2022
Elsevier |
| Subjects | |
| Online Access | Get full text |
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| Abstract | [Display omitted]
•Dual-frequency multi-angle ultrasonic technology was suitable for tofu gel.•Cross-link degree and flavor of tofu gel were improved.•40 + 20 kHz 30° group was the best analyzed by TOPSIS-entropy weight method.•The hardness and moisture content of tofu were improved.
The effects of dual-frequency (40 + 20 kHz) and multi-angle ultrasound (0°, 30°, 45°) on the coagulation state, network structure, flavor and protein conformation of tofu gel were studied. The results showed that the gel flavor of 40 + 20 kHz 0° group was the best and fluorescence intensity was low. The gel flavor in the 40 + 20 kHz 30° group was better than the group without ultrasound, and hydrophobic interaction and disulfide bond content was the largest. Meanwhile, the degree of protein cross-link was increased. The gel in 40 + 20 kHz 45° group had tightly gel state, high thermal stability, but poor flavor. Combined with The Order Preference by Similarity to Ideal Solution (TOPSIS)-entropy weight method, the 40 + 20 kHz 30° group, was the best ultrasonic treatment of gel. It can change the interaction between proteins, promote protein cross-link, and form a uniform and dense gel network. Finally, the hardness and moisture content of finished tofu were increased significantly, and the quality was improved. |
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| AbstractList | The effects of dual-frequency (40 + 20 kHz) and multi-angle ultrasound (0°, 30°, 45°) on the coagulation state, network structure, flavor and protein conformation of tofu gel were studied. The results showed that the gel flavor of 40 + 20 kHz 0° group was the best and fluorescence intensity was low. The gel flavor in the 40 + 20 kHz 30° group was better than the group without ultrasound, and hydrophobic interaction and disulfide bond content was the largest. Meanwhile, the degree of protein cross-link was increased. The gel in 40 + 20 kHz 45° group had tightly gel state, high thermal stability, but poor flavor. Combined with The Order Preference by Similarity to Ideal Solution (TOPSIS)-entropy weight method, the 40 + 20 kHz 30° group, was the best ultrasonic treatment of gel. It can change the interaction between proteins, promote protein cross-link, and form a uniform and dense gel network. Finally, the hardness and moisture content of finished tofu were increased significantly, and the quality was improved. [Display omitted] •Dual-frequency multi-angle ultrasonic technology was suitable for tofu gel.•Cross-link degree and flavor of tofu gel were improved.•40 + 20 kHz 30° group was the best analyzed by TOPSIS-entropy weight method.•The hardness and moisture content of tofu were improved. The effects of dual-frequency (40 + 20 kHz) and multi-angle ultrasound (0°, 30°, 45°) on the coagulation state, network structure, flavor and protein conformation of tofu gel were studied. The results showed that the gel flavor of 40 + 20 kHz 0° group was the best and fluorescence intensity was low. The gel flavor in the 40 + 20 kHz 30° group was better than the group without ultrasound, and hydrophobic interaction and disulfide bond content was the largest. Meanwhile, the degree of protein cross-link was increased. The gel in 40 + 20 kHz 45° group had tightly gel state, high thermal stability, but poor flavor. Combined with The Order Preference by Similarity to Ideal Solution (TOPSIS)-entropy weight method, the 40 + 20 kHz 30° group, was the best ultrasonic treatment of gel. It can change the interaction between proteins, promote protein cross-link, and form a uniform and dense gel network. Finally, the hardness and moisture content of finished tofu were increased significantly, and the quality was improved. • Dual-frequency multi-angle ultrasonic technology was suitable for tofu gel. • Cross-link degree and flavor of tofu gel were improved. • 40 + 20 kHz 30° group was the best analyzed by TOPSIS-entropy weight method. • The hardness and moisture content of tofu were improved. The effects of dual-frequency (40 + 20 kHz) and multi-angle ultrasound (0°, 30°, 45°) on the coagulation state, network structure, flavor and protein conformation of tofu gel were studied. The results showed that the gel flavor of 40 + 20 kHz 0° group was the best and fluorescence intensity was low. The gel flavor in the 40 + 20 kHz 30° group was better than the group without ultrasound, and hydrophobic interaction and disulfide bond content was the largest. Meanwhile, the degree of protein cross-link was increased. The gel in 40 + 20 kHz 45° group had tightly gel state, high thermal stability, but poor flavor. Combined with The Order Preference by Similarity to Ideal Solution (TOPSIS)-entropy weight method, the 40 + 20 kHz 30° group, was the best ultrasonic treatment of gel. It can change the interaction between proteins, promote protein cross-link, and form a uniform and dense gel network. Finally, the hardness and moisture content of finished tofu were increased significantly, and the quality was improved. |
| ArticleNumber | 106196 |
| Author | Wang, Xue Zhang, Ao Wahia, Hafida Ma, Haile Gao, Xianli Zhou, Cunshan Zhang, Lei Qu, Wenjuan |
| Author_xml | – sequence: 1 givenname: Lei surname: Zhang fullname: Zhang, Lei organization: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China – sequence: 2 givenname: Xue surname: Wang fullname: Wang, Xue organization: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China – sequence: 3 givenname: Wenjuan surname: Qu fullname: Qu, Wenjuan email: wqu@ujs.edu.cn organization: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China – sequence: 4 givenname: Ao surname: Zhang fullname: Zhang, Ao organization: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China – sequence: 5 givenname: Hafida surname: Wahia fullname: Wahia, Hafida organization: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China – sequence: 6 givenname: Xianli surname: Gao fullname: Gao, Xianli organization: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China – sequence: 7 givenname: Haile surname: Ma fullname: Ma, Haile organization: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China – sequence: 8 givenname: Cunshan surname: Zhou fullname: Zhou, Cunshan email: cunshanzhou@163.com organization: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China |
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| Keywords | TOPSIS-entropy weight method Dual-frequency multi-angle ultrasound Tofu Physicochemical property |
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•Dual-frequency multi-angle ultrasonic technology was suitable for tofu gel.•Cross-link degree and flavor of tofu gel were... • Dual-frequency multi-angle ultrasonic technology was suitable for tofu gel. • Cross-link degree and flavor of tofu gel were improved. • 40 + 20 kHz 30° group... The effects of dual-frequency (40 + 20 kHz) and multi-angle ultrasound (0°, 30°, 45°) on the coagulation state, network structure, flavor and protein... |
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| SubjectTerms | Dual-frequency multi-angle ultrasound Physicochemical property Short Communication Tofu TOPSIS-entropy weight method |
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| Title | Evaluation of dual-frequency multi-angle ultrasound on physicochemical properties of tofu gel and its finished product by TOPSIS-entropy weight method |
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