Effect of magnesium chloride concentration on soymilk coagulation mechanism

Lu, Yuhao; Cui, Zebang; Guan, Xiangfei; Lin, Jung-Charng; Zhong, Xuequn; Zhang, Minlian

doi:10.1016/j.lwt.2021.112000

Cited by 6 publications

(2 citation statements)

References 12 publications

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“…When soymilk was pre‐crosslinked with TGase for a certain period (2 and 3 h), followed by the addition of MgCl 2 and incubation at 85 °C for 30 min, the pH of tofu samples decreased significantly ( P < 0.05). This is possibly due to the ionisation of MgCl 2 in soymilk, releasing Mg 2+ that can shield the negative charge on the protein molecule's surface, disrupt the hydration shell and double electron layer, and interact with H + on the carboxyl group to form a magnesium bridge, reducing the electrostatic repulsion between protein molecules and enhancing hydrophobic interaction forces and hydrogen bonds, resulting in a decrease in pH (Lu et al ., 2021; Yu et al ., 2022).…”

Section: Resultsmentioning

confidence: 99%

A comparative study on the physicochemical characteristics and protein digestibility of tofu induced by magnesium chloride or combined with transglutaminase

Tang

Shi

Yang

et al. 2023

Int J of Food Sci Tech

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SummaryIn this study, tofu was prepared through the addition of transglutaminase (TGase) for pre‐crosslinking at varying durations (1, 2 and 3 h), followed by the addition of magnesium chloride (MgCl2) to soymilk. The physicochemical properties and protein digestibility were analysed. Results indicated that, with the prolongation of TGase pre‐crosslinking time, the zeta‐potential absolute value and the average particle size of soymilk increased gradually. In contrast, the pH value remained unchanged (P > 0.05), suggesting that the colloidal stability of soymilk improved with TGase treatment. Both the water‐holding capacity (WHC) and gel strength of tofu gels exhibited a first increasing and then decreasing trend with prolonged pre‐crosslinking time. Notably, the highest WHC and hardness values of tofu gels prepared by adding MgCl2 after pre‐crosslinking with TGase for 1 h were 96.5 ± 0.5% and 363.9 ± 28.3 g, respectively. Subsequently, in vitro simulated gastrointestinal digestion of tofu samples prepared under this condition was conducted to determine changes in soluble protein content, small peptide content and protein hydrolysis spectrum. Gastric and intestinal digestion phases were the primary stages of protein hydrolysis, and the bioavailability of proteins in TGase+MgCl2‐induced tofu was higher than in MgCl2‐coagulated tofu. Therefore, tofu prepared through TGase pre‐treatment was more conducive to soybean protein digestion and absorption.

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Section: Resultsmentioning

confidence: 99%

A comparative study on the physicochemical characteristics and protein digestibility of tofu induced by magnesium chloride or combined with transglutaminase

Tang

Shi

Yang

et al. 2023

Int J of Food Sci Tech

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“…The diverse quality and texture characteristics of tofu induced by different coagulants are mostly attributable to the presence of various forces to stabilize the gel network. Gelation mechanisms of tofu via the coagulants mentioned above have been well documented [ 14 , 15 ]. Hydrogen bonds, hydrophobic interactions, van der Waals forces, and disulfide bonds had been found to play important roles in the formation of acid-induced networks in soymilk gels [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Comparison on Protein Bioaccessibility of Soymilk Gels Induced by Glucono-δ-Lactone and Lactic Acid Bacteria

Hui

Tang

et al. 2022

Molecules

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In this study, the protein bioaccessibility of soymilk gels produced by the addition of glu-cono-δ-lactone (GDL) and fermentation with lactic acid bacteria (LAB) was examined using an in vitro gastrointestinal simulated digestion model. The in vitro protein digestibility, soluble protein content, free amino acids contents, degree of hydrolysis, electrophoretic patterns, and peptide content were measured. The results suggested that acid-induced soymilk gel generated by GDL (SG) showed considerably reduced in vitro protein digestibility of 75.33 ± 1.00% compared to the soymilk gel induced by LAB (SL) of 80.57 ± 1.53% (p < 0.05). During the gastric digestion stage, dramatically higher (p < 0.05) soluble protein contents were observed in the SG (4.79–5.05 mg/mL) than that of SL (4.31–4.35 mg/mL). However, during the later intestinal digestion phase, the results were the opposite. At the end of the gastrointestinal digestion phase, the content of small peptides was not significantly different (p > 0.05) between the SL (2.15 ± 0.03 mg/mL) and SG (2.17 ± 0.01 mg/mL), but SL showed higher content of free amino acids (20.637 g/L) than that of SG (19.851 g/L). In general, soymilk gel induced by LAB had a higher protein bioaccessibility than the soymilk gel coagulated by GDL.

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Novel insights into the effect of magnesium chloride or combined with glucono-δ-lactone on the quality of tofu

Chen,

Tang,

Yang

et al. 2024

Food Measure

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Effect of magnesium chloride concentration on soymilk coagulation mechanism

Cited by 6 publications

References 12 publications

A comparative study on the physicochemical characteristics and protein digestibility of tofu induced by magnesium chloride or combined with transglutaminase

A comparative study on the physicochemical characteristics and protein digestibility of tofu induced by magnesium chloride or combined with transglutaminase

Comparison on Protein Bioaccessibility of Soymilk Gels Induced by Glucono-δ-Lactone and Lactic Acid Bacteria

Novel insights into the effect of magnesium chloride or combined with glucono-δ-lactone on the quality of tofu

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