부산대학교 도서관

Yuba, a soy protein-lipid film, was used to make a plant-based jerky. To improve the poor adhesion of yuba films, TGase treatment was applied to increase the cross-linking of soy proteins during the storage of vacuum packed yuba jerky, of which, the texture and cross-linking of yuba films were evaluated. Four different types of yuba jerky were prepared using yuba films treated with TGase at different temperatures: yuba jerky without TGase treatment (Y), yuba jerky treated with TGase at 45 °C (YT45), 50 °C (YT50), and 55 °C (YT55). SDS-PAGE analysis confirmed the cross-linking polymerization of the basic subunit B in 11S as evidenced in the increased intensity of smaller molecular bands attributed by TGase treatment. Fourier transform infrared spectroscopy confirmed the strongest cross-linking effect of TGase at 1632 and 1529 cm-1 in YT55 as compared to YT45 and YT50. Results of intermolecular and intramolecular cross-linking in the YT45, YT50, and YT55 groups showed a decreased free -SH and an increased -S-S- contents, respectively. The mechanical properties of TGase treated yuba jerky showed improved texture and cutting strength, especially in cohesiveness, due to the enhanced cross-linking effect. Scanning electron micrographs showed that with increasing temperature, yuba jerky developed smoother surface with more compact and denser network microstructure. Compared to beef jerky, yuba jerky (YT55) had higher flavonoid content and improved shelf-life, with a texture similar to beef jerky, such as thickness (3.39 mm), springiness (98.33%), and chewiness (5.07 N). Therefore, by improving the cross-linking of soy proteins using TGase treatment method, yuba jerky has the potential to be used as a meat analogue.