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Outline
This study utilized chickpea, a distinctive resource from Xinjiang, combined with soybean in a 1:1 ratio to produce compound tofu. The okara slurry underwent ultrasound treatment at varying power levels (0, 100, 200, 300, and 400 W), and the effects of three coagulants (MgCl2, CaSO4, and GDL) on yield, water-holding capacity, texture, gel strength, whiteness, and intermolecular interactions were examined. Results revealed that ultrasound treatment significantly enhanced tofu quality compared to untreated samples (P<0.05). At 200 W, the yields for tofu coagulated with MgCl2, CaSO4, and GDL peaked at 186.85%, 192%, and 182.03%, respectively. Correspondingly, gel strength increased by 25.81%, 46.77%, and 77.80%, while water-holding capacity improved by 14.74%, 14.10%, and 14.97%. Additionally, ultrasound treatment resulted in tofu with a white color and notable improvements in hardness, chewiness, cohesiveness, and adhesiveness, and the sensory evaluation scores also showed a notable increase compared to the control group (P<0.05). The treatment also enhanced protein interactions within the tofu gel, increasing hydrophobic interactions, hydrogen bonds, and ionic bonds. In conclusion, ultrasound treatment of the bean mixture markedly improves tofu quality. This study provides a theoretical foundation for advancing the utilization of soybean raw materials and chickpea processing.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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