Acid induced gelation of heated soymilks: Protein structure, molecular interactions and gel properties

Li, Qianru; Hua, Yufei; Li, Xingfei; Kong, Xiangzhen; Zhang, Caimeng; Chen, Yeming

doi:10.1016/j.foodhyd.2023.109442

Food Hydrocolloids

2024

DOI: 10.1016/j.foodhyd.2023.109442

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Acid induced gelation of heated soymilks: Protein structure, molecular interactions and gel properties

Qianru Li,

Yufei Hua,

Xingfei Li

et al.

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Cited by 3 publications

References 59 publications

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Construction and formation mechanism of phase-change polysaccharide–protein composite emulsion gels: For simultaneous printing of food products with complex structures and fine patterns

Li,

Wang,

et al. 2025

Food Hydrocolloids

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Construction and formation mechanism of phase-change polysaccharide–protein composite emulsion gels: For simultaneous printing of food products with complex structures and fine patterns

Li,

Wang,

et al. 2025

Food Hydrocolloids

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Colloidal state–based studies on the chloride salts of magnesium‐ and calcium‐induced coagulation of soymilks

Li,

Hua,

et al. 2024

Journal of Food Science

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Chloride salts (MgCl2 and occasionally CaCl2) coagulation of the heated soymilks is the key step in manufacturing traditional tofu. In this study, colloidal state diagrams were constructed first, and then the effects of processing parameters, including coagulant concentration, preheating intensity, protein concentration, and coagulation temperature as well as the intrinsic properties (phytate concentration) on the microstructure, protein coagulability, and water holding capacity (WHC) were investigated to gain an overall framework understanding of the Mg2+ and Ca2+ coagulated soymilk process. As the variables changed, the coagulated soymilks displayed one of the following states: colloidal suspension, flocs, weak gel, and strong gel. The microstructures of the coagulated systems also changed to different features with the variation in processing parameters and phytate concentrations. Several interesting results were obtained. It was found that the transformations from colloidal suspension to gel state were usually corresponding to the increase of particle size, the decrease of porosity, and a sharp increase in protein coagulability. The colloidal states of Mg2+ and Ca2+ coagulated soymilks were usually different, but their microstructures were similar. With the increase of protein concentration, the protein coagulability decreased but the WHC was enhanced. The presence of high phytate contents led to form small protein agglomerates, which resulted in worse protein coagulation and WHC. It is expected that this study will deepen the understanding of chloride salts coagulation process.

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Research Progress on Tofu Coagulants and Their Coagulation Mechanisms

Geng,

Du,

Jia

et al. 2024

Foods

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Tofu has captivated researchers’ attention due to its distinctive texture and enrichment in nutritional elements, predominantly soybean protein. Coagulants play a critical role in promoting coagulation during tofu production, directly influencing its texture, quality, and physicochemical characteristics. Currently, the impact of coagulant characteristics on coagulation, as well as the underlying mechanisms, remain unclear. This review provides a summary of research progress on salt coagulants, acid coagulants, enzyme coagulants, novel coagulants, polysaccharide additives, and various coagulant formulations. The coagulation mechanisms of various coagulants are also discussed. Accordingly, this paper seeks to offer reliable theoretical guidance for the development of novel coagulants and the realization of fully automated tofu production.

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Acid induced gelation of heated soymilks: Protein structure, molecular interactions and gel properties

Cited by 3 publications

References 59 publications

Construction and formation mechanism of phase-change polysaccharide–protein composite emulsion gels: For simultaneous printing of food products with complex structures and fine patterns

Construction and formation mechanism of phase-change polysaccharide–protein composite emulsion gels: For simultaneous printing of food products with complex structures and fine patterns

Colloidal state–based studies on the chloride salts of magnesium‐ and calcium‐induced coagulation of soymilks

Research Progress on Tofu Coagulants and Their Coagulation Mechanisms

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