Rheological Characteristics and Gelation Mechanism of Tofu (Soybean Curd)

Kohyama, Kaoru; Sano, Yoh; Doi, Etsushiro

doi:10.1021/jf00055a011

Cited by 217 publications

(161 citation statements)

References 14 publications

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“…Black represents nonultrasonic (NU) pretreatment, hatched represents ultrasonic (U) pretreatment (Hayakawa and Nakai 1985), leading to inaccessibility of the fluorescence probe (ANS) to the hydrophobic residues. However, the heat treatment could expose the hydrophobic residues from the interior to the surface of the molecule due to the heat denaturation of the protein (Kohyama et al 1995), resulting in the increase of the H 0 .…”

Section: Surface Hydrophobicity (H 0 )mentioning

confidence: 99%

Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products

et al. 2016

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Maillard reaction products (MRPs) of soybean protein isolate (SPI) and sugars (glucose and maltose) were prepared by heating in the aqueous dispersion at 95°C for 15 min with ultrasonic pretreatment (ultrasonic power of 200 W) for 20 min. Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of SPI/sugar MRPs was investigated. SPI/sugar MRPs prepared with ultrasonic pretreatment had higher degree of glycation (DG), lower browning and less compact tertiary conformation than that with non-ultrasonic pretreatment. Surface hydrophobicity (H 0 ), particle size and rheological properties were measured by fluorescence spectrophotometry, laser particle size analysis and dynamic oscillatory rheometry, respectively. Glycation reduced H 0 and particle size as well as weaken the gel network formed by the acidification of GDL. However, ultrasound increased H 0 and decreased particle size. This is desirable for the formation of acid-induced gel structure. The ultrasonic pretreatments reduced/eliminate the weakening effect of glycation on the gel network of SPI/sugar MRPs, and even improved the gel properties.

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Section: Surface Hydrophobicity (H 0 )mentioning

confidence: 99%

Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products

et al. 2016

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“…When raw soymilk was incubated with phytase, protein (mainly the glycinin fraction) was precipitated as previously reported (Saito et al, 2001) and no gelation occurred after further heating. Kohyama et al (1995) proposed that the gelation of tofu was a two-step process: protein denaturation by heating and then hydrophobic coagulation promoted by protons from GDL or calcium ions. Since heat-denatured soy protein is hydrophobic and negatively charged, the protons induced by GDL or calcium ions neutralize the net charge of the negatively charged protein molecules.…”

Section: Resultsmentioning

confidence: 99%

Influence of Phytase Treatment on the Gelation Property of Soymilk

Tsumura

Saito

Kugimiya

2004

FSTR

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The contribution of phytate to the gelation properties of soymilk was studied by a phytase treatment to reduce the phytate in soymilk. The breaking stress of the gel prepared from the phytase-treated soymilk was higher than that from the untreated soymilk when glucon0-6-lactone (GDL) was used as a coagulant. As the phytate content of the soy protein isolate was decreased, so the breaking stress of the GDL-gel was increased as in the case of soymilk. This result indicates that the phytate in soy protein affects its coagulative reaction and hardness of the GDL-gel. An increase in viscosity and change in the zeta potential of soymilk resulted from the decomposition of phytate.

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“…The physical properties like texture are affected by many factors such as composition of the protein (Mori et al, 1982;Nakamura et al, 1984;Nakamura et al, 1986) and the type of coagulating agent (Kohyama et al, 1995). Since the same soybeans and the same coagulating agent were used in this study, the difference in physical properties between tofu prepared with electrolyzed and non-electrolyzed water was thought to be caused by the difference in the state of thermal denaturation of protein.…”

Section: Resultsmentioning

confidence: 99%

Effects of Weakly Electrolyzed Water on Properties of Tofu (Soybean Curd)

Hara

Matsuda

Arai

2003

FSTR

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The properties of tofu prepared with weakly electrolyzed waters (anode and cathode waters) obtained by electrolysis of tap water were investigated. The use of cathode water increased the protein content of the tofu. The texture of tofu prepared with cathode and anode waters was softer than that of tofu prepared with tap water. No significant difference in the free sugar content was seen between the tofu prepared with electrolyzed and non-electrolyzed waters. However, tofu prepared with cathode water was evaluated as sweeter than that prepared with tap water in a sensory test. The content of total carbonyl compounds, which is related to the substantial taste of tofu, was higher in the tofu prepared with cathode and anode waters than in that prepared with tap water. These results show that the eating quality of tofu can be modified by using electrolyzed water (especially cathode water) for its preparation.Keywords: weakly electrolyzed water, tofu, soy protein, texture, substantial taste, total carbonyl compounds We previously reported that the eating qualities of rice (Kobayashi et al., 1996;Onishi et al., 2000), bread (Onishi et al., 1999) and Japanese wheat noodles (Hara et al., in press) were improved by using weakly electrolyzed water (referred to as "electrolyzed water" hereafter) produced by electrolysis of tap water in the preparation. However, these effects of electrolyzed water were tested only for cereals such as rice grains and wheat flour, which contain carbohydrates as main components. Here, we examined the eating quality of protein-rich food prepared with electrolyzed water.Soybean is a protein-rich food and is essential in the diet of Japanese people. Among the processed soy products, tofu appears to be easily influenced by the characteristics of water used in the preparation, because much water is used in manufacturing process. Thus, in the present study, we examined the eating qualities of tofu prepared with electrolyzed water. Materials and MethodsMaterials Soybeans (Glycine max cv. Toyokomachi) were obtained from a local grocery in Shizuoka City. Silicone (KM72F) as an antifoaming agent was purchased from ShinEtsu Chemical Co., Ltd., Tokyo. Glucono-1,5-lactone (GDL) and magnesium chloride (MgCl 2 ) used as a coagulant were purchased from Wako Pure Chemical Industries, Ltd., Osaka.Water From the viewpoint of practical use, we used tap water from Shizuoka City (pH 7.12Ϯ0.13) rather than distilled water in this study. Using an electrolyzing device, two kinds of weakly electrolyzed water were obtained from tap water, weakly electrolyzed anode water (referred to as "anode water" hereafter) and weakly electrolyzed cathode water (referred to as "cathode water" hereafter). The conditions for the electrolysis were: electrolyzing device, model HOX-40A (Hoshizaki Electric Co., Nagoya); electrolytic voltage, 50 V; electrolytic current, 2 A; temperature of tap water, approximately 20˚C. Anode water (pH 3.44Ϯ0.04) was obtained from a positive electrolytic cell and cathode water (pH 9.55Ϯ0.09) was obtained fro...

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Rheological Characteristics and Gelation Mechanism of Tofu (Soybean Curd)

Cited by 217 publications

References 14 publications

Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products

Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products

Influence of Phytase Treatment on the Gelation Property of Soymilk

Effects of Weakly Electrolyzed Water on Properties of Tofu (Soybean Curd)

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