Effect of concentration and incubation temperature on the acid induced aggregation of soymilk

Ringgenberg, Elise; Alexander, Marcela; Corredig, Milena

doi:10.1016/j.foodhyd.2012.05.011

Cited by 72 publications

(46 citation statements)

References 31 publications

(54 reference statements)

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“…Eventually the three-dimensional network is formed Ringgenberg et al, 2013). When compared to the calcium coagulant, the application of GDL possesses a much shorter history.…”

Section: Tofumentioning

confidence: 99%

Texture modification of soy-based products

Guo

Yang

2015

Modifying Food Texture

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“…Eventually the three-dimensional network is formed Ringgenberg et al, 2013). When compared to the calcium coagulant, the application of GDL possesses a much shorter history.…”

Section: Tofumentioning

confidence: 99%

Texture modification of soy-based products

Guo

Yang

2015

Modifying Food Texture

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“…It is important in the diets of people in East and South-East Asian countries. Currently, tofu-type foods have attracted interest worldwide because of their functional properties and potential health benefits, such as the ability to lower the risk of heart disease, reduce cardiovascular disease and prevent certain cancers (Tang, 2007;Ringgenberg et al, 2013). Two coagulation methods, acid-induced and salt-induced, are commonly involved in the making tofu (Kao et al, 2003;Murekatete et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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

Zhao

Qin

et al. 2015

Int J of Food Sci Tech

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Summary Soya bean protein isolate (SPI) dispersions (7.25%, w/v) were heated at 65, 75, 85 or 90 °C for different time periods to produce SPI aggregates with diverse degrees of denaturation and particle size to investigate the effects on calcium sulphate (CaSO4)‐induced tofu‐type gel. The results revealed that gel hardness and water‐holding capacity correlated positively with the degree of denaturation of glycinin (11S) and the particle size of the SPI aggregates. The formed gels showed more uniform and denser network structures with increasing degrees of denaturation and particle size of SPI. Hydrophobic interaction was speculated to be the crucial factor for the retention of gels prepared by SPI whose degree of denaturation by 11S was lower than 4.35%. However, disulphide bonds probably played a more important role in the retention of gels generated by SPI with the 11S denaturation degree of >84.47%. Moreover, the bulk density of the protein aggregates might determine the gel structures to a certain extent.

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“…1996). Heating is a prerequisite for gelation, as the aggregation occurs after charge repulsions are minimized and the heat‐induced aggregates can come together and form hydrogen bonds and electrostatic bridges (Ringgenberg et al . 2012).…”

Section: Resultsmentioning

confidence: 99%

“…It is well understood that during acidification, soymilk particles destabilize and form a network, entrapping other components such as water, lipids and carbohydrates (Ono et al 1996). Heating is a prerequisite for gelation, as the aggregation occurs after charge repulsions are minimized and the heat-induced aggregates can come together and form hydrogen bonds and electrostatic bridges (Ringgenberg et al 2012). Figure 3 illustrates the development of the gel modulus and the tan d (where d is the phase angle) for soymilk samples during acidification with GDL (1 or 0.2%), with or without rennet added.…”

Section: Acid-induced and Rennet-induced Gelation Of The Mixturesmentioning

confidence: 99%

Gelation of Mixtures of Soymilk and Reconstituted Skim Milk Subjected to Combined Acid and Rennet

Lin

Hill

Corredig

2012

Journal of Texture Studies

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The present work investigated the formation of a mixed gel containing soymilk and reconstituted milk. The mixtures contained 1.4 and 2% (w/v) milk and soymilk protein, respectively. When gelation was induced by addition of glucono‐delta‐lactone, the mixtures showed a gelation point well above the isoelectric point of the milk proteins, suggesting that soy proteins play a major role in the formation of the network. When rennet was added in combination with acidification, the gels showed an earlier onset of aggregation and a higher storage modulus than the gels prepared only with acid. Confocal microscopy showed networks with mixed acid–rennet gels having more branches and compact structures with denser clusters than acid‐induced gels. These results demonstrated that by fine‐tuning the gelation of mixed soymilk and reconstituted milk, it is possible to obtain gels with unique microstructure and texture, where both proteins are contributing to the network structure. PRACTICAL APPLICATIONS Mixed protein gels are increasingly employed to develop novel high‐protein products. This work illustrates the potential to employ a mixed gelation to induce the formation of protein matrices containing aggregates of soy and milk proteins. At the ratio used in this work (2% soy protein and 1.4% milk protein), soymilk proteins determined the gelation behavior of the mixtures. The gels showed an onset of gelation at pH around 6, and in the presence of rennet the skim milk proteins also participated in the network.

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Effect of concentration and incubation temperature on the acid induced aggregation of soymilk

Cited by 72 publications

References 31 publications

Texture modification of soy-based products

Texture modification of soy-based products

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

Gelation of Mixtures of Soymilk and Reconstituted Skim Milk Subjected to Combined Acid and Rennet

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