Effect of Calcium Sulfate Concentration in Soymilk on the Microstructure of Firm Tofu and the Protein Constitutions in Tofu Whey

Kao, Fuh-Juin; Su, Nan‐Wei; Lee, Min-Hsiung

doi:10.1021/jf0342021

Cited by 156 publications

(97 citation statements)

References 23 publications

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“…Determination of the water holding capacity of tofu The water holding capacity (WHC) of tofu was determined by a modification of the water retaining amount (WRA) method of Kao et al (2003). A tofu disk (20 mm diameter and 13 mm height) weighing Wb was placed on three sheets of filter paper (No.2; Advantec MFS, Inc., Tokyo, Japan) in a plastic vessel, stored for 1 h after the vessel was covered, and the sample weight was then recorded (Wa).…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Although coagulant concentration has a strong relationship with protein composition, its relationship with the optimal structure of tofu has not been elucidated. However, scanning electron microscopy (SEM) studies have found that tofu retaining the most soybean proteins and water has more homogeneous and finer microstructure (Kao et al, 2003;Liu et al, 2004).This study investigated the optimal coagulant concentration relative to the soybean protein composition using textural data and SEM structural data of tofu. The textural property of tofu prepared from soybeans with different ratios of 11S/7S was measured at various concentrations of coagulant, and the tofu structure was observed by SEM.…”

mentioning

confidence: 99%

“…A penetration test was carried out at a compression rate of 2 cm/min using a rheometer (Fudoh, Rheotech Co., Tokyo, Japan) with an 8-mm diameter cylindrical plunger. Breaking stress, breaking strain, and Yang's modulus of the curds were obtained as mean values of 5 measurements with standard deviation using the analysis software of the instrument.Determination of the water holding capacity of tofu The water holding capacity (WHC) of tofu was determined by a modification of the water retaining amount (WRA) method of Kao et al (2003). A tofu disk (20 mm diameter and 13 mm height) weighing Wb was placed on three sheets of filter paper (No.2; Advantec MFS, Inc., Tokyo, Japan) in a plastic vessel, stored for 1 h after the vessel was covered, and the sample weight was then recorded (Wa).…”

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confidence: 99%

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Homogeneity and Microstructure of Tofu Depends on 11S/7S Globulin Ratio in Soymilk and Coagulant Concentration

Onodera

Ono

Nakasato

et al. 2009

FSTR

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The relationship between the coagulant concentration and soybean protein composition for the finer structure of tofu was investigated using its textural and microstructure data. The textural property of tofu with different ratios of 11S/7S globulin was measured at various concentrations of coagulant, and the tofu structure was observed by scanning electron microscopy. The tofu microstructure had the finest network near its change point of breaking stress (CaSO 4 ) or breaking strain (glucono-δ-lactone). Thus, the coagulant concentration for obtaining a finer tofu network is important for tofu preparation. At concentrations below and above the optimal coagulant concentration, the tofu network consisted of large cell-like units, while at the optimal concentration it consisted of small, uniform units. The structural change point of tofu rich in 11S globulin was at lower coagulant concentrations (0.15~0.2%) and that rich in 7S was at higher coagulant concentrations (0.3~0.4%) Keywords: tofu, soymilk, microstructure, tofu, coagulant, SEM *To whom correspondence should be addressed. E-mail: tomon@iwate-u.ac.jp IntroductionSoybean contains 30-40% protein and 20-30% lipid, making them an important dietary source of these components. The major soybean products are soymilk and tofu, which are used in many Asian countries as milk and cheese are used in western countries.Tofu, a traditional curd-like food prepared from soymilk by the addition of a coagulant, has mild taste. Therefore, its sensory evaluation, especially of its physical property, is important for quality control. Many studies indicate that the factors that influence the physical properties of tofu depend on the differences in components of the soybean varieties and on cultivation conditions (Skurray et al., 1980; Wang and Hesseltine, 1983;Taira, 1990). The use of soybean varieties with high protein content produces tofu with a firmer and springier texture (Wang and Hesseltine, 1983;Shen et al., 1991). Tofu manufacturers in Japan have commonly used soybean varieties, such as Fukuyutaka and Enrei, containing high protein content. The gel hardness from purified soy proteins is reported to be positively correlated with the 11S (glycinin) content (Saio et al., 1969;Saio, 1979;Kang et al., 1991). In the preparation of tofu curd, a coagulant is added to soymilk, which is comprised of many components including protein, lipid, and sugar. Therefore, the factors that influence curd firmness remain to be clarified (Skurray et al., 1980;Taira, 1990;Murphy et al., 1997). The main components involved in the formation of tofu curd were found to be particle and soluble proteins and lipid globules in the soymilk (Ono et al., 1993;Guo et al., 1999). Curd formation is able to explain a 2 step process: (1) conjugation of protein particles on the surface of lipid globules following the addition of the coagulant and (2) formation of a network of non-repulsive lipid globules covered with protein particles (Ono, 2000). Soybeans with different subunits, including 11S (glycinin) an...

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Homogeneity and Microstructure of Tofu Depends on 11S/7S Globulin Ratio in Soymilk and Coagulant Concentration

Onodera

Ono

Nakasato

et al. 2009

FSTR

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“…Resultados de pesquisa quanto às alterações na microestrutura de tofu estão relacionadas com o tipo de coagulante (PRABHAKARAN; PERERA; VALIYAVEETTIL, 2006), às condições de coagulação e à concentração utilizada do coagulante (KAO; SU; LEE, 2003).…”

Section: Análise Do Perfil De Textura (Tpa)unclassified

Propriedades tecnológicas e sensoriais de produto similar ao tofu obtido pela adição de soro de leite ao extrato de soja

Ciabotti¹,

Barcelos²,

Cirillo³

et al. 2009

Ciênc. Tecnol. Aliment.

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A soja [Glycine max (L.) Merrill] devido ao seu alto teor de proteína e sua versatilidade na indústria de alimentos, tem sido alvo de muitas pesquisas quanto aos seus aspectos tecnológicos e no desenvolvimento de novos produtos.A soja quando adequadamente processada constitui-se em uma excelente fonte proteica, apesar da pouca aceitabilidade dos seus derivados. Porém por ser um alimento de origem vegetal tem suas limitações quanto aos aminoácidos sulfurados, o que tem estimulado a combinação com fontes alimentares de origem animal, visando aumentar a disponibilidade e a capacidade nutricional destes alimentos, melhorando também os aspectos sensoriais. Dos produtos derivados da soja, o tofu é um dos mais conhecidos e, na Ásia, em torno de 90% das proteínas da soja são consumidas na forma deste alimento (KIM et al., 2007). O tofu é produto obtido do extrato de soja com adição de sais ou ácidos para precipitação das proteínas, produzindo gel resultante da formação de uma rede proteica, com textura lisa, macia e elástica (WANG, 1984). Um dos coagulantes ácidos que é bastante utilizado na coagulação das proteínas da soja é o glucona-δ-lactona, para obtenção do tofu soft, caracterizado por possuir 87-90% de água, apresentando-se macio e de textura frágil devido à alta concentração de umidade.A coagulação do extrato de soja pelo uso de coagulantes específicos é a etapa mais importante da produção do tofu e a mais difícil, por depender da complexa interação de alguns fatores: composição química da soja, temperatura de cozimento do extrato, volume processado, quantidade de sólidos, pH, tipo AbstractThis work aimed to verify the sensorial, technological viability of replacing part of soy milk extract with whey to obtain a product similar to tofu curdled by lactic acid and glucone-δ-lactone. Some products were obtained using soy milk extract and whey from the production of mozzarella cheese. Three different combinations of a mixture of soy milk extract and whey were used (40: 60; 30: 70; 20: 80), all of which were curdled with glucone-δ-lactone and lactic acid separately. Products prepared with glucone-δ-lactone presented a higher moisture content (p < 0.05) and an increased crop yield. The products made with lactic acid were richer in protein. Curdling with lactic acid resulted in more firmness, cohesiveness, gumminess, and chewiness to the products. Analyzing the color, the "L" values (luminosity) of 20: 80 ratio were higher, and the yellow "b" predominated in the products with a higher proportion of soy milk. The product with better acceptance was the one with 40: 60 ratio (soy milk and whey respectively) obtained with the addition of glucone-δ-lactone. The use of glucone-δ-lactone resulted in a better yield, texture characteristics, and acceptability. Keywords: protein; yield; texture characteristics; microscopy; whey. ResumoObjetivou-se neste trabalho verificar a viabilidade da substituição de parte do extrato de soja por soro de leite na obtenção de um produto similar ao tofu, coagulado com adição de ácido lático e g...

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Effects of Calcium Content and Homogenization Method on the Microstructure, Rheology, and Stability of Emulsions Prepared with Soybean Flour Dispersions

Márquez

Wagner

Palazolo

2018

Euro J Lipid Sci & Tech

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The objective is to study the microstructure, rheology, and quiescent stability of oil‐in‐water emulsions prepared with defatted soybean flour dispersions, analyzing the effects of calcium concentration and homogenization method. Dispersions are prepared without or with addition of calcium chloride at different concentrations (30, 60, and 90 mg Ca 100 g−1) and treated by heating (100 °C, 40 min) and high‐pressure homogenization (HPH) at 120 MPa. Emulsions are prepared with homogenized dispersions and sunflower oil by different homogenization methods (high‐speed homogenization, HSH; and HPH at 10 and 20 MPa). The addition of calcium produces a decrease of soluble protein in dispersions, leading to emulsions with higher oil droplet size and aggregation of particles when HSH and HPH are applied, respectively. The highest aggregation degree is observed in the systems with 30 mg Ca 100 g−1, attributed to the formation of a hydrated network of aggregated particles (oil droplets, protein aggregates, and insoluble fibers). Consequently, these emulsions also show the highest viscosity and creaming stability. The findings indicate that calcium can act as a functional ingredient in food emulsions prepared with soybean flour dispersion, because the texture and stability of the system can be controlled by the variation of calcium concentration and homogenization method. Practical Applications: In this study, the impact of calcium addition and homogenization method on the microstructure, rheological behavior, and quiescent stability of o/w emulsions prepared with soybean flour dispersions is assessed. Unlike other works, the strategy used for calcium addition is to promote the interaction of the mineral with proteins and non‐starch polysaccharides present in soybean flour and then reduce the size of aggregates by high‐pressure homogenization. The mentioned strategy can allow the obtaining of vegetable calcium‐rich emulsion‐based products with texture and consistency modulated by the amount of added calcium and the applied homogenization method. Soybean flour dispersions are heated in the presence of different calcium concentrations and then homogenized by high‐pressure homogenization. Emulsions are prepared with homogenized dispersions and sunflower oil by high‐speed or high‐pressure homogenization. The addition of calcium leads to aggregation of particles in emulsions homogenized at high pressure; and good quiescent stability is achieved in emulsions with moderate calcium content.

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Effect of Calcium Sulfate Concentration in Soymilk on the Microstructure of Firm Tofu and the Protein Constitutions in Tofu Whey

Cited by 156 publications

References 23 publications

Homogeneity and Microstructure of Tofu Depends on 11S/7S Globulin Ratio in Soymilk and Coagulant Concentration

Homogeneity and Microstructure of Tofu Depends on 11S/7S Globulin Ratio in Soymilk and Coagulant Concentration

Propriedades tecnológicas e sensoriais de produto similar ao tofu obtido pela adição de soro de leite ao extrato de soja

Effects of Calcium Content and Homogenization Method on the Microstructure, Rheology, and Stability of Emulsions Prepared with Soybean Flour Dispersions

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