Different commercial soy protein isolates and the characteristics of Chiba tofu

Li, Zheng; Wang, Zhongjiang; Kong, Yang; Ma, Zhaolei; Wu, Changling; Regenstein, Joe M.; Teng, Fei; Li, Yang

doi:10.1016/j.foodhyd.2020.106115

Cited by 71 publications

(51 citation statements)

References 78 publications

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“…The aforementioned results proved that the further reaction occurred between NH 2 contained in lysine and anhydride group of EDTAD.The content (percent) of each secondary structure could be calculated using PeakFit 4.12 in the range 1600–1700 cm −1 . There is a corresponding relationship between the range of each peak and the secondary structure: α ‐helix in the range 1648–1664 cm −1 , β ‐sheet in the ranges 1615–1637 and 1682–1700 cm −1 , β ‐turn in the range 1664–1681 cm −1 , and random coil in the range 1637–1648 cm −1 25 . The secondary structure distribution of natural and modified SPI is shown in Table 2.…”

Section: Resultsmentioning

confidence: 99%

Study on preparation of acylated soy protein and stability of emulsion

Xia

Zheng

et al. 2021

J Sci Food Agric

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BACKGROUND Protein can be used as an emulsifier to improve emulsion stability at the interface of water‐in‐oil emulsion. However, natural soybean protein isolate (SPI) does not meet the high demands as an emulsifier in the food industry. The effect of acylation modification by ethylenediaminetetraacetic dianhydride (EDTAD; 0–300 g kg−1) on the physicochemical properties of SPI was studied. RESULTS The results of the Fourier transform infrared spectra analyses showed that carboxyl groups were introduced into the SPI structure by the EDTAD treatment. The carboxyl concentration of SPI was increased by 30–74.07% with an increase in EDTAD addition from 50 to 300 g kg−1. When 150 g kg−1 EDTAD was added, the surface hydrophobicity, the emulsifying activity, and the absolute value of the zeta potential were increased by 213%, 120%, and 68% respectively, and the particle size decreased to 247 nm. The droplet size of emulsion decreased to 10 μm when pH was 6. At the same concentration of SPI and pH, the absolute value of zeta potential of the emulsion was biggest. A comparison of the emulsions during storage showed the improvement of emulsion stability was related to the increase in the zeta potential and the decrease in the average particle size. The experimental group showed no destabilization on day 21, and no obvious aggregation phenomenon was observed. CONCLUSION Acylation modification by EDTAD changed the emulsifying properties of SPI and enhanced the stability of the SPI emulsion. © 2021 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Study on preparation of acylated soy protein and stability of emulsion

Xia

Zheng

et al. 2021

J Sci Food Agric

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“…Chiba tofu with a size of 3 × 3 × 3 cm 3 was prepared using three batches of SPI stored for 6, 12, 18, 24 and 30 days, following the method of Zheng et al with slight modifications [ 13 ], and divided into 4 steps: Preparation of slurry: The SPI stock dispersion was prepared with SPI (15 g), starch (5 g) and distilled water (80 mL) in a Braun mixer (K600, Braun, Hamburg, Germany) at a speed setting of 3 (~1000 r/min) for 3 min. Then MTGase at an enzyme concentration of 10 U g −1 of protein was added in SPI dispersion and stirred for 2 min until homogeneous at a setting of 9 (~3000 r/min).…”

Section: Methodsmentioning

confidence: 99%

Effect of Oxidation on Quality of Chiba Tofu Produced by Soy Isolate Protein When Subjected to Storage

Wang

et al. 2020

Foods

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Chiba tofu is a new type of vegetarian food prepared with soy protein isolate (SPI). According to factory feedback, the SPI stored in the factory storeroom in summer undergoes reactive oxidation, which changes the structure of SPI and further affects the quality of Chiba tofu. Consequently, the main objective of this study was to prepare Chiba tofu with SPI with different storage periods and evaluate the effect of different degrees of oxidation on structural characteristics of SPI and rheology, texture, microstructure and sensory properties of Chiba tofu. The carbonyl content and turbidity of SPI significantly increased, and the contents of free sulfhydryl (SH) and disulfide bond (S-S) simultaneously decreased with storage time. The oxidation changes the SPI conformation, leading to a transition of α-helix and β-turn to β-sheet and random coil during the storage periods. In the SDS–PAGE analysis, oxidation promoted the SPI molecules crosslinked and aggregated, which affected the quality of Chiba tofu. In short storage periods (0–12 days), SPI was relatively moderately oxidized when the carbonyl content was between 4.14 and 6.87 mmol/g. The storage and loss modulus of Chiba tofu both increased, the network was compact, and the hardness and springiness of Chiba tofu showed an increasing trend. Moreover, in longer storage periods (12–30 days), the SPI was relatively severely oxidized when the carbonyl content was between 7.24 and 9.14 mmol/g, which had an adverse effect on Chiba tofu rheological and texture properties, microstructure, and sensory properties. In sensory evaluation, Chiba tofu stored 12 days had the highest overall quality score than that stored on other days. This study is expected to provide an argument for the better industrial production of Chiba tofu.

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“…The unit of hardness would be a stress unit, such as Pa or KPa or MPa (Nishinari, Fang, & Rosenthal, 2019). Springiness is expressed as Distance 2/Distance 1, so it is a ratio or percentage (the distance of the detected height during the second compression divided by the original compression distance) (Zheng et al., 2020). Other texture parameters involved in this review article are introduced as follows: cohesiveness is how well the product withstands a second deformation relative to its resistance with the first deformation, and it should perhaps be referred to as “structural recoverability” (Nishinari & Fang, 2018); gumminess applies only to semisolid products and is calculated as hardness × cohesiveness; chewiness applies only to solid products and is calculated as gumminess × springiness (Texture Technologies.…”

Section: Soybean Seedsmentioning

confidence: 99%

Tofu products: A review of their raw materials, processing conditions, and packaging

Regenstein

Teng

et al. 2020

Comp Rev Food Sci Food Safe

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Tofu is a traditional product made mainly from soybeans, which has become globally popular because of its inclusion in vegetarian, vegan, and hypocaloric diets. However, with both commercial production of tofu and scientific research, it remains a challenge to produce tofu with high quality, high nutrition, and excellent flavor. This is because tofu production involves multiple complicated steps, such as soybean selection, utilization of appropriate coagulants, and tofu packaging. To make high-quality tofu product, it is important to systematically understand critical factors that influence tofu quality. This article reviews the current research status of tofu production. The diversity of soybean seeds (the raw material), protein composition, structural properties, and nutritional values are reviewed. Then, selection of tofu coagulants is reviewed to provide insights on its role in tofu quality, where the focus is on the usage of mix coagulants and recent developments with new coagulants. Moreover, a comprehensive summary is provided on recent development in making high-fiber tofu using Okara (the major by-product during tofu production), which has a number of potential applications in the food industry. To help encourage automatic, environmental friendly, and high-efficient tofu production, new developments and applications in production technology, such as ultrasound and high-pressure process, are reviewed. Tofu packaging, including packaging materials and techniques, is evaluated as it has been found to have a positive impact on extending the shelf life and improving the quality of tofu products. Finally, the future research directions and potential areas for new developments are discussed.

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Different commercial soy protein isolates and the characteristics of Chiba tofu

Cited by 71 publications

References 78 publications

Study on preparation of acylated soy protein and stability of emulsion

Study on preparation of acylated soy protein and stability of emulsion

Effect of Oxidation on Quality of Chiba Tofu Produced by Soy Isolate Protein When Subjected to Storage

Tofu products: A review of their raw materials, processing conditions, and packaging

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