Effect of ultrasound treatment on thawing process of frozen tofu prepared with different salt coagulants

Lei, Wenhua; Zhu, Ying; Zhu, Xiuqing; Huang, Yuyang; Liu, Linlin; Lü, Mingshou; Sun, Bingyu

doi:10.1016/j.ultsonch.2023.106578

Cited by 1 publication

(1 citation statement)

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“…The Ca 2+ and Mg 2+ exhibit distinct crosslinking sites with denatured soy protein molecules: CaSO 4 and CaCl 2 primarily bind through Ca 2+ with the carboxyl groups of aspartic acid and glutamic acid residues in the side chains of proteins, as well as with the imidazole groups of histidine residues, forming calcium bridges that link protein molecules 48 . The MgCl 2 primarily forms magnesium bridges by binding Mg 2+ with the carboxyl groups of aspartic acid and glutamic acid residues in the side chains of proteins 49 . The likelihood of Ca 2+ bridging is higher than that of Mg 2+ , with Ca 2+ displaying stronger electrostatic interactions with proteins compared to Mg 2+ 50 .…”

Section: Resultsmentioning

confidence: 99%

Effect and mechanism of freezing on the quality and structure of soymilk gel induced by different salt ions

Xia,

Yang,

Zhu

et al. 2024

J Sci Food Agric

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BACKGROUNDThe increasing attention toward frozen soy‐based foods has sparked interest. Variations exist in the quality and structure of soymilk gels induced by different salt ions, leading to diverse changes post‐freezing. This study compared and analyzed the effects of calcium chloride (CC), magnesium chloride (MC) and calcium sulfate (CS) on the quality characteristics and protein structure changes of soymilk gels (CC‐S, MC‐S and CS‐S) before and after freezing, and clarified the mechanisms of freezing on soymilk gel.RESULTSThe formation rate of soymilk gel is influenced by the type of salt ions. In comparison to CS and MC, soymilk gel induced by CC exhibited the fastest formation rate, highest gel hardness, lowest moisture content, and smaller \ gel pores. However, freezing treatment deteriorated the quality of soymilk gel induced by different salt ions, leading to a decline in textural properties (hardness and chewiness). Among these, the textual state of CC‐induced soymilk gel remained optimal, exhibiting the least apparent damage and minimal cooking loss. Freezing treatments prompt a transition of soymilk gel secondary structure from β‐turns to β‐sheets, disrupting the protein's tertiary structure. Furthermore, freezing treatments also fostered the cross‐linking between soymilk gel protein, increasing the content of disulfide bonds.CONCLUSIONThe quality of frozen soymilk gel is influenced by the rate of gel formation induced by salt ions . After freezing, soymilk gel with faster gelation rates exhibited a greater tendency for the transformation of protein‐water interactions into protein‐protein interactions. They showed a higher degree of disulfide bond formation, resulting in a more tightly knit and firm frozen gel network structure with denser and more uniformly distributed pores.This article is protected by copyright. All rights reserved.

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Section: Resultsmentioning

confidence: 99%