Structural, functional properties of protein and characteristics of tofu from small-seeded soybeans grown in the Loess Plateau of China

Protein of yak milk residue: Structure, functionality, and the effects on the quality of non-fat yogurt

“…The study conducted by Yang and his colleague revealed significant regional variations in the protein composition of yak milk ( Yang et al, 2021c ). The relative content of different secondary structures is related to the texture characteristics of protein gel ( Dang et al, 2023 ). The presence of a higher β-sheet content in MRP1 contributes to enhanced viscoelasticity, resulting in reduced yogurt hardness.…”

“…Conversely, MRP2 with a lower β-sheet content exhibits increased hardness. Dang and his group found that soybeans with higher β-sheet content have lower tofu hardness ( Dang et al, 2023 ). However, other studies show a positive correlation between the β-sheet content and the hardness of various gel systems ( Zheng et al, 2021 ).…”

“…The infrared spectra of the MRPs were measured using an FTIR spectrometer (Vertex 70, Bruker Co., Karlsruhe, Germany) at wavelengths of 400–4000 cm −1 according to the method of Dang et al (2023) . The secondary structure of MRPs in the I band of the spectral amide region was analyzed using PeakFit V4.12 software.…”

“…Protein solutions with different concentrations (4 mL each) were individually mixed with 20 μL of ANS (8 mmol/L). The fluorescence intensity of the resulting mixture was measured using a fluorescence spectrophotometer (F4600, Shimadzu Co., Kyoto, Japan) at excitation wavelength of 390 nm and emission wavelength of 470 nm ( Dang et al, 2023 ).…”

“…The EAI and ESI of MRPs were measured following the method of Dang et al (2023) . Briefly, 1 mg/mL protein solution was mixed with soybean oil at a ratio of 3:1 and homogenized at 10000 rpm for 2 min.…”