Soybean vegetable protein (tofu) preserved with high pressure

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 7, 2000, Pages 2943-2947

  Prestamo G ^a   Lesmes, M ^b   Otero, L ^a   Arroyo, G ^b  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

High pressure; Microorganisms; Tofu; Ultrastructure; Vegetable proteins

Indexed keywords

SOYBEAN PROTEIN; VEGETABLE PROTEIN;

ARTICLE; BACTERIAL COLONIZATION; BACTERIUM CONTAMINATION; CHEMISTRY; ELECTRON MICROSCOPY; FOOD CONTAMINATION; FOOD PRESERVATION; FREEZE FRACTURE; METHODOLOGY; NONHUMAN; PHYTOCHEMISTRY; PRESSURE; PROTEIN ANALYSIS; SOYBEAN; ULTRASTRUCTURE;

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; GLYCINE MAX; HAFNIA ALVEI; NEGIBACTERIA; POSIBACTERIA;

EID: 0343081463     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf991251y     Document Type: Article

References (34)

1. Anderson, P. R. Microbiologia Alimentaria: Metodología Análitica para Alimentos y Bebidas; Diaz de Santos: Madrid, Spain, 1992.
2. Anderson, J. J. B.; Anthony, M.; Messina, M.; Garner, S. C. Effects of phyto-oestrogens on tissues. Nutr. Res. Rev. 1999, 12, 75-116.
3. APHA. Compendium of Methods for the Microbiological Examination of Foods, 2nd ed.; Speck, M. L., Ed.; APHA: Washington, DC, 1984.
4. Arroyo, G.; Sanz, P. D.; Préstamo, G. Effect of high pressure on the reduction of microbial population in vegetables. J. Appl. Microbiol. 1997, 82, 735-742.
5. Arroyo, G.; Sanz, P. D.; Préstamo, G. Response to high-pressure, low-temperature treatment in vegetables: determination of survival rates of microbial population using flow cytometry and detection of peroxidase activity using confocal microscopy. J. Appl. Microbiol. 1999, 86, 544-556
6. Carlez, A. Traitements par hautes pressions d'aliments d'origine musculaire: destruction microbienne, modifications de couleur, gelification protique. Ph.D. Thesis, Université Montpelier II, 1994.
7. Casal, V.; Gomez, R. Effect of high pressure on the viability and enzymatic activity of mesophilic lactic acid bacteria isolated from caprine cheese. J. Dairy Sci. 1999, 82, 1092-1096.
8. Cheftel, J. C. Effects of high hydrostatic pressure on food constituents: an overview. In High Pressure and Biotechnology; Balny, C., Hayashi, R., Heremans, K., Msson, P., Eds.; INSERM and John Libbey: Paris, France, 1992; Vol. 24, pp 195-209.
9. Cheftel, J. C. Review: high pressure, microbial inactivation and food preservation. Food Sci. Technol. Int. 1995, 1, 75-90.
10. De Ancos, B.; Cano, M. P. Effects of high-pressure treatment on pigment composition of persimmon products with antioxidant capacity. In XXXVII EHPRG Meeting of the European High-Pressure Research Group, Sept 9-11; Université Montepellier II: Montpellier, France, 1999.
11. Dethmer, A. S. Sensory evaluation guide for testing food and beverage products. Food Technol. 1981, 53, 50-59.
12. Fukushima, D. Recent progress of soybean protein foods: chemistry, technology, and nutrition. Food Rev. Int. 1991, 7, 323-351.
13. Garcia, M.-C.; Torre, M.; Marina, M. L.; Laborda, F. Composition and chraracterization of soybean and related products. Crit. Rev. Food Sci. Nutr. 1997, 37 (4), 361-391.
14. Holt, J. G. Bergey's Manual of Determinative Bacteriology, 9th ed.; Williams and Wilkins: Baltimore, MD, 1993.
15. Horie, Y.; Kimura, K.; Ida, M.; Yosida, Y.; Ohki, K. Jam preparation by pressurization. Nippon N'geikagaku Kaishi 1991, 65, 975-980
16. Knorr, D. Effects of high hydrostatic pressure processes on food safety and quality. Food Technol. 1993, 47, 156-161.
17. Knorr, D. Hydrostatic pressure treatment of food microbiology. In New Methods of Food Preservation; Gould, G. W., Ed.; Blackie: London, U.K., 1994; pp 159-175.
18. Lanciotti, F.; Gardini, M.; Sinigaglia, M.; Guerzoni, M. E. Effects of growth conditions on the resistance of some pathogenic ands spoilage species to high-pressure homogenization. Lett. Appl. Microbiol. 1996, 22, 165-168.
19. Oxen, P.; Knorr, D. Baroprotective effects of high solute concentration against inactivation of Rhodotorula rubra. Lebensm. Wiss. -Technol. 1993, 26, 220-223.
20. Palou, A. L.; Lopez-Malo, G. V.; Barbosa-Canovas, J.; Welti-Chanes, J.; Swanson, B. G. Effect of water activity on high hydrostatic pressure inhibition of Zigosaccharomyces bailii. Lett. Appl. Microbiol. 1997, 24, 417-420.
21. Patterson, M. F.; Quinn, M.; Simpson, R.; Gilmour, A. The sensitivity of vegetative pathogens to high hydrostatic pressure treatment in phosphate buffered saline and foods. J. Food Prot. 1995, 58, 529-542.
22. Préstamo, G.; Arroyo, G. High hydrostatic pressure effects on vegetable structure. J. Food Sci. 1998, 63 (5), 878-881.
23. Préstamo, G.; Sanz, P. D.; Fonberg-Broczek, M.; Arroyo, G. High-pressure response of fruit jams contaminated with Listeria monocytogenes. Lett. Appl. Microbiol. 1999, 28, 313-316.
24. Rovere, P.; Maggi, A. Approcio alle alte presioni: una nuova tecnologia s disposizione dell'industria alimentare. Ind. Conserve. 1995, 70, 45-54.
25. Schöberl, H.; Rub, W.; Meyer-Pittroff, R.; Roth, F. X.; Kirchgessner, M. Comparative studies concerning to digestibility of raw, heated and high-pressure treated foods in young pigs and in vitro. In Advances in High-Pressure Bioscience and Biotechnology; Ludwing: Heidelberg, Germany, 1998; pp 385-388.
26. Shih, M. C.; Hou, H. J.; Chang, K. C. Study on the process optimization of soft tofu. J. Food Sci. 1997, 62, 833-837
27. Sorgentini, D. A.; Wagner, J. R.; Añon, M. C. Effects of thermal treatment of soy protein isolated on the characteristics and structure function relationship of soluble and insoluble fractions. J. Agric. Food Chem. 1995. 43, 2471-2479.
28. Steinke, F. H. Nutritional value of soybean protein foods. In New Protein Foods in Human Health: Nutrition, Prevention, and Therapy; Waggle, D. H., Steinke, F. H., Volgarev, M. N., Eds.; CRC Press: Boca Raton, FL, 1992; pp 59-66.
29. Styles, M. F.; Hoover, D. G.; Farkas, D. F. Response Listeria monocytogenes and Vibrio parahamolyticus to high hydrostatic pressure. J. Food Sci. 1991, 56, 1404-1407.
30. Taira, H. Quality of soybeans for processed foods in Japan. J. Agric. Res. Q. 1990, 24, 224-230.
31. Takahashi, K.; Ishii, K.; Ishikawa, H. Sterilization of bacteria and yeasts by hydrostatic pressure at low temperature: effect of temperature, pH and the concentration of proteins, carbohydrates and lipids. In High-Pressure Bioscience and Food Science; Hayashi, R., Ed.; San Ei Publising: Kyoto, Japan, 1993; pp 244-249.
32. Utsumi, S.; Kinsella, J. E. Forces involved in soy protein gelation: effects of various reagents on the formation, hardness and solubility of heat-induced gels made from 7S, 11S and soy isolate. J. Food Sci. 1985, 50, 1278-1282.
33. Utsumi, S.; Matsumura, Y.; Mori, T. Structure-functions relationships of soy proteins. In Functional Food; Mazza, G., Ed.; Technomic Publishing: Lancaster, PA, 1998.
34. Yao, J. J.; Wei, L. S.; Steinberg, M. P. Water-imbibing capacity and rheological properties of isolated soy proteins. J. Food Sci. 1988, 53, 464-467.