Calcium sulphate‐induced soya bean protein tofu‐type gels: influence of denaturation and particle size

Zhao, Haibo; Li, Weiwei; Qin, Fang; Chen, Jie

doi:10.1111/ijfs.13010

Cited by 42 publications

(23 citation statements)

References 33 publications

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“…The denaturation temperatures of 7S and 11S are around 65 to 75 and 85 to 95 °C, respectively (Niu, Xia, Wang, Kong, & Liu, 2018; Zhang et al., 2018). The hardness and WHC of tofu gels were significantly dependent on the degree of denaturation (heat treatments: 65, 75, 85, or 90 °C) of 11S, whereas these of 7S showed no significant effect of temperature in the same temperature range (Zhao, Li, Qin, & Chen, 2016). The springiness of tofu products was mainly affected by the content of 7S protein, whereas its hardness was mainly affected by the content of 11S protein (Zhang et al., 2018).…”

Section: Soybean Seedsmentioning

confidence: 99%

Tofu products: A review of their raw materials, processing conditions, and packaging

Regenstein

Teng

et al. 2020

Comp Rev Food Sci Food Safe

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Tofu is a traditional product made mainly from soybeans, which has become globally popular because of its inclusion in vegetarian, vegan, and hypocaloric diets. However, with both commercial production of tofu and scientific research, it remains a challenge to produce tofu with high quality, high nutrition, and excellent flavor. This is because tofu production involves multiple complicated steps, such as soybean selection, utilization of appropriate coagulants, and tofu packaging. To make high-quality tofu product, it is important to systematically understand critical factors that influence tofu quality. This article reviews the current research status of tofu production. The diversity of soybean seeds (the raw material), protein composition, structural properties, and nutritional values are reviewed. Then, selection of tofu coagulants is reviewed to provide insights on its role in tofu quality, where the focus is on the usage of mix coagulants and recent developments with new coagulants. Moreover, a comprehensive summary is provided on recent development in making high-fiber tofu using Okara (the major by-product during tofu production), which has a number of potential applications in the food industry. To help encourage automatic, environmental friendly, and high-efficient tofu production, new developments and applications in production technology, such as ultrasound and high-pressure process, are reviewed. Tofu packaging, including packaging materials and techniques, is evaluated as it has been found to have a positive impact on extending the shelf life and improving the quality of tofu products. Finally, the future research directions and potential areas for new developments are discussed.

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Section: Soybean Seedsmentioning

confidence: 99%

Tofu products: A review of their raw materials, processing conditions, and packaging

Regenstein

Teng

et al. 2020

Comp Rev Food Sci Food Safe

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“…) mM calcium chloride during heat treatment with peak temperature hold at 95 • C for 30 s using a starch pasting cell. Dashed line ( proteins in a study by Zhao et al (2016) [29], where the authors observed that the combination of heat and CaCl2 promoted ionic interactions between the carboxyl groups of the amino acids mediated by calcium ions (Ca 2+ ), facilitating formation of a gel network between soy proteins. In the case of dairy proteins, more specifically in whey protein solutions, Joyce et al (2018) [28] observed an increase in the initial and final viscosity after heating at 85°C when 2 mM CaCl2 was added, in comparison to the control sample without added calcium.…”

Section: Heat Stability Of Emulsionsmentioning

confidence: 99%

“…Omoarukhe et al (2010) [27] investigated the effects of different calcium salts on the heat stability of bovine milk and observed that heat stability was reduced on adding CaCl 2 . In relation to plant proteins, several authors [29,31] have studied the effect of CaSO 4 on the formation of soy protein networks, reporting that CaCl 2 increased gel strength by the formation of ionic bridges between soy proteins. Furthermore, in soy milk, coagulation of the proteins was observed when 25 mM CaCl 2 was added [30].…”

Section: Heat Stability Of Emulsionsmentioning

confidence: 99%

“…Exposure of these reactive groups increases the attractive interactions between proteins that are adsorbed either on the same or on different oil droplet surfaces, causing droplet flocculation and coalescence in such emulsion-based systems. Stability and product quality challenges during processing and subsequent storage of nutritional beverages have been attributed to protein-protein and protein-mineral interactions, leading to age gelation and phase separation in dairy beverages [22,23].To the authors knowledge, there is no information available on the influence of mineral fortification and thermal processing on reactivity and stability of lentil protein-stabilised emulsions, in particular in high solids (30%) systems; however, a large amount of information is available on similar dairy [24][25][26][27][28] and soy [29][30][31] protein-based emulsion systems. Therefore, the aim of this study was to determine the effect of calcium fortification (0-10 mM) and thermal processing (95 and 140 • C) on the reactivity, stability and quality of a model nutritional beverage emulsion formulated with a novel lentil protein ingredient.…”

mentioning

confidence: 99%

“…To the authors knowledge, there is no information available on the influence of mineral fortification and thermal processing on reactivity and stability of lentil protein-stabilised emulsions, in particular in high solids (30%) systems; however, a large amount of information is available on similar dairy [24][25][26][27][28] and soy [29][30][31] protein-based emulsion systems. Therefore, the aim of this study was to determine the effect of calcium fortification (0-10 mM) and thermal processing (95 and 140 • C) on the reactivity, stability and quality of a model nutritional beverage emulsion formulated with a novel lentil protein ingredient.…”

mentioning

confidence: 99%

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Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins

Alonso-Miravalles

Zannini

Bez

et al. 2020

Foods

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Oil-in-water emulsion systems formulated with plant proteins are of increasing interest to food researchers and industry due to benefits associated with cost-effectiveness, sustainability and animal well-being. The aim of this study was to understand how the stability of complex model emulsions formulated using lentil proteins are influenced by calcium fortification (0 to 10 mM CaCl 2 ) and thermal processing (95 or 140 • C). A valve homogeniser, operating at first and second stage pressures of 15 and 3 MPa, was used to prepare emulsions. On heating at 140 • C, the heat coagulation time (pH 6.8) for the emulsions was successively reduced from 4.80 to 0.40 min with increasing CaCl 2 concentration from 0 to 10 mM, respectively. Correspondingly, the sample with the highest CaCl 2 addition level developed the highest viscosity during heating (95 • C × 30 s), reaching a final value of 163 mPa·s. This was attributed to calcium-mediated interactions of lentil proteins, as confirmed by the increase in the mean particle diameter (D[4,3]) to 36.5 µm for the sample with 6 mM CaCl 2 , compared to the unheated and heated control with D[4,3] values of 0.75 and 0.68 µm, respectively. This study demonstrated that the combination of calcium and heat promoted the aggregation of lentil proteins in concentrated emulsions.Foods 2020, 9, 453 2 of 14 coefficients of 7S and 11S, respectively. In contrast, the proteins in the albumin fraction have lower molecular weights (5-80 kDa) and are considered compact globular proteins [10].Oil-in-water emulsion systems formulated with plant proteins are of particular interest to the food industry as the market for plant-based milks, yogurts, spreads, cheeses and infant formula is growing [11]. Recently, there has been a major need to identify surface-active plant protein sources that can be used in food formulations for reasons of sustainability and in satisfying dietary requirements [12]. While soy is the most established source of plant protein, proteins from several legumes, such as those from lentils, are growing in interest [13]. The proteins from pulses have been shown to contain amphiphilic proteins that form relatively thick interfacial layers around oil droplets, thereby enhancing emulsion formation and stability [14]. In this regard, lentil proteins were shown to be very effective natural emulsifiers for oil-in-water emulsion systems, being very stable to environmental and compositional stresses such as heat, pH and added salts [15]. These authors associated the high stability of lentil proteins with their surface hydrophobicity and/or formation of thick viscoelastic films around oil droplets, as also suggested by Can Karaca et al. (2015) [14]. In another recent study by Gumus et al. (2017b) [16] it was demonstrated that lentil proteins could be successfully applied to formulate oil-in-water emulsions, with such systems being used for bioactive lipid delivery, with similar behaviour to whey protein under simulated in vitro gastrointestinal digestion systems. Moreover, Avramenko et al. ...

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Toward Diverse Plant Proteins for Food Innovation

Kim,

Yiu,

Wang

et al. 2024

Advanced Science

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This review highlights the development of plant proteins from a wide variety of sources, as most of the research and development efforts to date have been limited to a few sources including soy, chickpea, wheat, and pea. The native structure of plant proteins during production and their impact on food colloids including emulsions, foams, and gels are considered in relation to their fundamental properties, while highlighting the recent developments in the production and processing technologies with regard to their impacts on the molecular properties and aggregation of the proteins. The ability to quantify structural, morphological, and rheological properties can provide a better understanding of the roles of plant proteins in food systems. The applications of plant proteins as dairy and meat alternatives are discussed from the perspective of food structure formation. Future directions on the processing of plant proteins and potential applications are outlined to encourage the generation of more diverse plant‐based products.

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Calcium sulphate‐induced soya bean protein tofu‐type gels: influence of denaturation and particle size

Cited by 42 publications

References 33 publications

Tofu products: A review of their raw materials, processing conditions, and packaging

Tofu products: A review of their raw materials, processing conditions, and packaging

Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins

Toward Diverse Plant Proteins for Food Innovation

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