Effects of different coagulants on coagulation behavior of acid-induced soymilk

Zhang, Qi; Li, Wei; Feng, Meiqin; Dong, Mingsheng

doi:10.1016/j.foodhyd.2013.02.020

Cited by 57 publications

(47 citation statements)

References 32 publications

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“…The wide range of moisture contents for the four types of tofu may be attributable to differences in the gel network structures of the tofu particles and the influence of different anions and ionic strengths on the waterholding capacity of soybean protein gel. During coagulation, soy proteins aggregate via protein-protein and protein-water cross-linking to form various honeycomb structures (Zhang et al, 2013).…”

Section: Resultsmentioning

confidence: 99%

Influence of four different coagulants on the physicochemical properties, textural characteristics and flavour of tofu

Shí

Yang

Piekoszewski

et al. 2019

Int J of Food Sci Tech

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Summary The coagulation mechanism and quality characteristics of tofu depend on the choice of coagulant. The effects of using magnesium chloride (MgCl2), calcium sulphate (CaSO4), glucono‐δ‐lactone (GDL) and fermented soybean whey (FSW) as coagulants for tofu were investigated using solid‐phase microextraction (SPME), two‐dimensional gas chromatography coupled with mass spectrometry (GC×GC‐MS), scanning electron microscopy (SEM) and analysis of textural characteristics and physicochemical properties. Results showed that GDL tofu exhibited the highest yield (202 g 100 g−1) and moisture content (76.3%). FSW tofu had the highest protein content (18.5%), amino acid content (15.85%) and textural properties. GC×GC‐MS analysis revealed the number of 49, 44, 55 and 63 flavour substances, respectively. In sensory evaluation tests, GDL tofu was reported to possess a smooth surface and white colour. The microstructure of FSW tofu was dense and uniform. Through the above technical researches, the study suggested FSW gave tofu the best quality, more unique flavour and more potential popular among consumers.

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Section: Resultsmentioning

confidence: 99%

Influence of four different coagulants on the physicochemical properties, textural characteristics and flavour of tofu

Shí

Yang

Piekoszewski

et al. 2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…It has been revealed that different calcium salts also have the difference coagulation process (Zhang et al, 2013). In this case, the aggregation of soy proteins also occurs.…”

Section: Tofumentioning

confidence: 99%

Texture modification of soy-based products

Guo

Yang

2015

Modifying Food Texture

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“…However, soy milk contains much less calcium than the more common cows' milk, calcium-fortification of acidified soy milk was consequently examined in this study to overcome such deficiency as well as to enhance its nutritional value. Nonetheless, the addition of calcium to soy milk can be delicate as it may induce coagulation of soy protein, as previously reported by numerous workers (Hirotsuka, Taniguchi, Narita, & Kito, 1984;Pathomrungsiyounggul, Lewis, & Grandison, 2010;Yazici, Alvarez, Mangino, & Hansen, 1997;Zhang, Wei, Meiqin, & Dong, 2013). Such problem occurs due to the crosslinking of protein molecules via hydrophobic interaction promoted by calcium ions (Tay, Tan, & Perera, 2006;Totosaus, Montejano, Salazar, & Guerrero, 2002).…”

Section: Introductionmentioning

confidence: 87%