Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu

Cao, Feng-Hong; Li, Xingjiang; Luo, Shuhong; Mu, Dongdong; Zhong, Xia; Jiang, Shaotong; Zheng, Zhi; Zhao, Yanyan

doi:10.1016/j.lwt.2017.07.005

Cited by 87 publications

(67 citation statements)

References 34 publications

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“…Fermented soybean whey (FSW) and glucose‐delta‐lactone (GDL) were commonly used acidic coagulants. Their principle is through isoelectric precipitation, as well as the interaction of intermolecular hydrophobicity, hydrogen bonding and Van der Waals (Cao et al ., ).…”

Section: Introductionmentioning

confidence: 97%

“…Tofu is a widely accepted soybean product in eastern countries, which contains a lot of protein, dietary fibre, essential amino acids, soybean saponins and isoflavones (Cao et al, 2017;Lee et al, 2019;Zhu et al, 2019). It is becoming more and more popular in Western countries in recent years because of its rich nutritional value, good texture and unique flavour substances (Guo et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Fermented soybean whey (FSW) and glucose-delta-lactone (GDL) were commonly used acidic coagulants. Their principle is through isoelectric precipitation, as well as the interaction of intermolecular hydrophobicity, hydrogen bonding and Van der Waals (Cao et al, 2017). Skurray et al (1980) found that the amount of coagulant used and the amount of protein present influence the textural properties (hardness and cohesiveness) of the resulting curd.…”

Section: Introductionmentioning

confidence: 99%

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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: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

“…Samples were punctured to a target depth of 10 mm at a speed of 5.0 mm/s using a P/0.5 diameter probe. The maximum squeeze press for the puncture was recorded as gel strength (Cao et al, ).…”

Section: Methodsmentioning

confidence: 99%

“…The microstructure of lyophilized laccase‐induced SPI gels were detected by scanning electron microscope (JSM‐6490LV, JEOL company, Tokyo, Japan) Samples were cut into 3 × 3 × 1 mm cubes, coated with gold and using a 20 kV accelerating voltage (Cao et al, ).…”

Section: Methodsmentioning

confidence: 99%

Enhancing laccase‐induced soybean protein isolates gel properties by microwave pretreatment

et al. 2020

J Food Process Preserv

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Soybean protein isolate (SPI) is an important food ingredient used to prepare for soy products. However, protein gel formed from individual SPI exhibits poor gelation properties. In this study, effects of microwave pretreatment at various power (0–600 W) on gel properties of laccase‐induced gel were investigated. After microwave pretreating, gel strength of treated samples was over 2.2 times that of untreated. Microwave heating dramatically promoted water‐holding capacity and storage modulus of laccase‐induced SPI gel. Marked reducing happened in free SH group, since laccase catalyzed cross‐linking between phenols and its derivatives, which facilitated the connection of disulfide bonds. In addition, microwave pretreatment changed the secondary structure of the gel samples as determined by Fourier transform infrared spectroscopic analysis. Intuitively, a more compact structure was observed by SEM. Hence, microwave pretreatment is effective in improving the gelation properties of laccase‐induced SPI gel and may be used as an effective method in food industry. Practical applications As an indispensable ingredient, Soybean protein isolate (SPI) was wildly used in food industry to produce kinds of soy products. However, its poor gel properties impeded a further application of this low‐cost ingredient. In this study, SPI was pretreated by microwave which destroyed its compact structure and exposed the reactive sites of enzyme. Then, microwave pretreatment SPI was induced by laccase to catalyze cross‐linking between phenols and its derivatives since the groups were common exist in SPI. The laccase‐induced SPI gel couple with microwave pretreatment possessed a more excellent gel property, which can be potentially used to produce high‐quality soy products in food industry.

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Health‐promoting effect of tofus prepared with mung bean and soybean

Han

2021

Cereal Chem

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Background and objectives Mung bean is a nutritious legume rich in proteins, vitamins, and minerals but low in lipid and diverse health‐promoting effects of that were known. This study prepared tofu with mung bean and soybean to incorporate the health‐promoting effect of mung bean into tofu and to extend diversity of food products of mung bean. Findings Flavonoid content and DPPH radical scavenging activity of tofus prepared with mung bean and soybean increased significantly with the addition of mung bean. Meanwhile, total phenolic content and ABTS radical scavenging activity were not significantly different among tofus, and reducing power was higher in tofu made with only mung bean than the other tofus. α‐Glucosidase inhibitory activity was the highest in the tofu with only soybean and decreased with the dosage of mung bean. Tofus with mung bean was more effect to improve cell viability and to reduce nitric oxide production ratio than that with only soybean. Conclusions The health‐promoting effects examined in this study were enhanced or similar in tofus with mung bean compared to that with soybean except α‐glucosidase inhibitory activity. This result implies that mung bean could be a good source for healthy food and useful ingredient to enhance the effect of diverse food products including tofu. Significance and novelty The health‐promoting effect of tofu with mung bean was rarely reported. The result of this study is obvious proof of the health benefit of mung bean resulting the promotion of mung bean consumption.

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Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu

Cited by 87 publications

References 34 publications

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

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

Enhancing laccase‐induced soybean protein isolates gel properties by microwave pretreatment

Health‐promoting effect of tofus prepared with mung bean and soybean

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