Novel Strategies for Yuba Quality Improvement: Protein Modification Based on Physical Fields

This study investigated the effects of physical field protein modification methods on the mechanical properties, color, rehydration performance, thermal stability, and sensory quality of yuba. The results showed that all three modification methods shortened the drying time of yuba, and each method enhanced the tensile strength and thermal stability of yuba. Yuba treated with microwave-vacuum for 10 min demonstrated the best performance in terms of tensile strength, elongation, color, and overall sensory score, making it the optimal method for the physical field modification of yuba. In addition, microwave-vacuum treatment led to better rehydration performance, thermal stability, and a faster rehydration rate. Through the analysis of the microstructure of yuba as well as its protein secondary and tertiary structures, it was found that microwave-vacuum treatment can maintain the tissue network structure of yuba while promoting more heat-induced protein conformational changes, showing a greater increase in the content of <i>β</i>-sheets, which contribute to enhancing the tensile strength and water-holding capacity of yuba, thereby improving its product quality.