Effect of Transglutaminase Pre-Crosslinking Treatment Incorporated with Glucono-δ-lactone on the Physicochemical and Digestive Properties of Tofu

Hui, Tianran; Xing, Guangliang

doi:10.3390/polym14122364

Cited by 11 publications

(7 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This further indicates that tofu cross‐linked by TGase and MgCl 2 is more likely to release small active peptides and is more suitable for digestion and absorption by the human body. This result is consistent with our previous study that the probability of bioactive peptide release was more remarkable in tofu prepared by first treating with TGase for 2 h, followed by the addition of glucono‐δ‐lactone, than in soymilk (Hui & Xing, 2022). Different factors can modify protein microstructures, leading to changes in their enzymatic susceptibility and influencing the release of peptides from the food matrix (Bhat et al ., 2021).…”

Section: Resultssupporting

confidence: 93%

“…The samples subjected to in vitro simulated gastrointestinal digestion were classified into four groups: (1) Soymilk (the control): soymilk without the addition of TGase and MgCl 2 ; (2) ST: soymilk with 1 h of pre‐crosslinking using TGase; (3) SM: tofu gel prepared solely by adding MgCl 2 and (4) STM: tofu gel prepared by pre‐crosslinking with TGase for 1 h followed by adding MgCl 2 . The in vitro simulated gastrointestinal digestion model established by Hui & Xing (2022) was used for the experiment, which includes the oral digestion stage (P1), gastric digestion stage (P2) and intestinal digestion stage (P3). Samples were collected at the following time points: prior to digestion (numbered P0), after oral digestion (numbered P1), after 5 and 60 min of gastric digestion (numbered P2–5 and P2–60), after 30 and 120 min of duodenal digestion (numbered P3–30 and P3–120).…”

Section: Methodsmentioning

confidence: 99%

Section: In Vitro Simulated Gastrointestinal Digestionmentioning

confidence: 99%

See 2 more Smart Citations

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

Self Cite

View full text Add to dashboard Cite

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.

show abstract

Section: Resultssupporting

confidence: 93%

Section: Methodsmentioning

confidence: 99%

Section: In Vitro Simulated Gastrointestinal Digestionmentioning

confidence: 99%

See 1 more Smart Citation

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

Self Cite

View full text Add to dashboard Cite

show abstract

“…The in vitro gastrointestinal simulated digestion (GIS) was carried out as the method adapted from Hui and Xing (2022) [ 39 ]. The whole in vitro GIS digestion steps are shown in Figure 6 .…”

Section: Methodsmentioning

confidence: 99%

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

Hui

Tang

et al. 2022

Molecules

Self Cite

View full text Add to dashboard Cite

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.

show abstract

“…Although GdL has rarely been applied to plant-based meat, due to its positive effect on soy protein gelation, it is suggested to improve the physical properties of plant-based meat. Hui et al [ 29 ] reported transglutaminase and glucono-δ-lactone-treated tofu gel shows a slow digestion rate, and it has more chances to release bioactive peptides than soymilk.…”

Section: Introductionmentioning

confidence: 99%

Effects of Glucono-δ-Lactone and Transglutaminase on the Physicochemical and Textural Properties of Plant-Based Meat Patty

Kim

Lee

et al. 2022

Foods

View full text Add to dashboard Cite

Due to growing interest in health and sustainability, the demand for replacing animal-based ingredients with more sustainable alternatives has increased. Many studies have been conducted on plant-based meat, but only a few have investigated the effect of adding a suitable binder to plant-based meat to enhance meat texture. Thus, this study investigated the effects of the addition of transglutaminase (TG) and glucono-δ-lactone (GdL) on the physicochemical, textural, and sensory characteristics of plant-based ground meat products. The addition of a high quantity of GdL(G10T0) had an effect on the decrease in lightness (L* 58.98) and the increase in redness (a* 3.62). TG and GdL also decreased in terms of cooking loss (CL) and water holding capacity (WHC) of PBMPs. G5T5 showed the lowest CL (3.8%), while G3T7 showed the lowest WHC (86.02%). The mechanical properties also confirmed that G3T7-added patties have significantly high hardness (25.49 N), springiness (3.7 mm), gumminess (15.99 N), and chewiness (57.76 mJ). The improved textural properties can compensate for the chewability of PBMPs. Although the overall preference for improved hardness was not high compared to the control in the sensory test, these results provide a new direction for improving the textural properties of plant-based meat by using binders and forming fibrous structures.

show abstract

Effect of Transglutaminase Pre-Crosslinking Treatment Incorporated with Glucono-δ-lactone on the Physicochemical and Digestive Properties of Tofu

Cited by 11 publications

References 29 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

Effects of Glucono-δ-Lactone and Transglutaminase on the Physicochemical and Textural Properties of Plant-Based Meat Patty

Contact Info

Product

Resources

About