Formation and Properties of Recombined Soymilk and Cow’s Milk Gels: Effect of Glucono-δ-lactone

Zhao, Yue; Liu, Qingguan; Zhang, Shuang; Jiang, Lianzhou; Liu, Yang; Han, Cuiping

doi:10.5650/jos.ess17245

Cited by 10 publications

(9 citation statements)

References 36 publications

(23 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…9,10 Moreover, tofu is believed to have significant potential in reducing the risk of many diseases, such as diabetes, hyperlipidemia, hypertension, and cardiovascular disease. 11,12 Therefore, tofu has become a popular food choice worldwide.…”

Section: ■ Introductionmentioning

confidence: 99%

“…Tofu, also called “bean curd”, is a traditional Chinese food that is well-known worldwide. As a cheese-like product made from soybeans, tofu provides some indispensable nutrients for health, due to its high content of proteins, isoflavones, minerals, lipids, and vitamins. , Moreover, tofu is believed to have significant potential in reducing the risk of many diseases, such as diabetes, hyperlipidemia, hypertension, and cardiovascular disease. , Therefore, tofu has become a popular food choice worldwide.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

From Soybeans to Tofu: The Underlying Chemistry

Wang,

Wang

et al. 2023

J. Chem. Educ.

View full text Add to dashboard Cite

Tofu, a traditional Chinese food, is now popular worldwide. However, few people notice the chemistry that is involved in its production. To shed light on this, we have designed a simple demonstration for lower-level undergraduates in organic chemistry or biochemistry courses to help them understand the chemistry principles that underlie the curdling step in tofu processing. Raw soymilk is relatively stable without heating, even with the addition of coagulants. However, heat treatment denatures the soy proteins in soymilk, which makes them more amenable to coagulation. This coagulation is further promoted with salt coagulants, such as calcium gluconate, zinc gluconate, and calcium lactate. Acid coagulants such as white vinegar or grape, orange, and lemon juice can also induce coagulation due to their acidic properties. Based on our results and on previous reports, we illustrate the curdling mechanism in this work. This demonstration can also be used as an at-home experiment during lab closure situations, such as a pandemic, and can arouse students’ curiosity about the coagulation of other food proteins and the process of making alternative tofu.

show abstract

Section: ■ Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

From Soybeans to Tofu: The Underlying Chemistry

Wang,

Wang

et al. 2023

J. Chem. Educ.

View full text Add to dashboard Cite

show abstract

“…In addition to metal ions, GDL is also used as a coagulant for the industrial processing of tofu, though with a comparatively shorter history than metal ions ( Nakayama et al., 1965 ; Hsia et al., 2016 ; Zhao et al., 2018 ; Jun et al., 2019 ). GDL, an acidic coagulant, is spontaneously hydrolyzed in water to form gluconic acid ( Sawyer and Bagger, 1959 ); therefore, reducing the pH ( Chen et al., 2016 ).…”

Section: Introductionmentioning

confidence: 99%

Direct comparison of the tofu-like precipitate formation by adding different coagulants: magnesium chloride and glucono-δ-lactone

Arii

Sano

Nishizawa

2021

Heliyon

View full text Add to dashboard Cite

Tofu is produced by adding a coagulant such as MgCl 2 and glucono-δ-lactone (GDL) in soymilk. However, the molecular mechanism of tofu formation by adding these coagulants has been compared between the results obtained under different conditions. In this study, the formation of a tofu-like precipitate (TLP) by adding GDL was directly compared with that formed by adding MgCl 2 under the same conditions except for the coagulants. The effects of both the coagulants were almost the same on the changes in the precipitate weight, supernatant protein concentration, and urea-soluble protein concentration, indicating that a common contributing factor induces TLP formation. However, the effects of the coagulants on pH were largely different, suggesting that pH reduction is not an absolute requirement in TLP formation induced by adding MgCl 2 . Moreover, the findings of this study revealed that the decrease in the surface charge of soymilk proteins is a common initiation factor for TLP formation, whereas the intermolecular hydrophobic interaction is an important factor for the formation of urea-insoluble precipitates. Overall, these findings will be useful in discovering new coagulants to enhance the quality characteristics of tofu.

show abstract

“…Tofu provides some important nutrients and physiological benefits due to its relatively large amount of proteins, lipids, vitamins, minerals, and isoflavones (Wang, Li, et al., 2019; Yang, Cho, & Lee, 2020). Therefore, tofu as part of a balanced diet can potentially reduce the risk of cardiovascular disease, hypertension, diabetes, hyperlipidemia, and others (Takahashi et al., 2017; Takahashi, Konishi, & Yamaki, 2019; Wang, Yang, & Li, 2020; Zhao et al., 2018). As shown in Table 1, tofu products can be classified into firm/soft tofu, packed/pressed tofu, and fermented tofu based on product characteristics and the different coagulants used during the tofu‐making process (Dey, Prasad, Kaur, Singh, & Luwang, 2017; Shurtleff & Aoyagi, 2013; Zhang et al., 2018).…”

Section: Introductionmentioning

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

View full text Add to dashboard Cite

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.

show abstract

Formation and Properties of Recombined Soymilk and Cow’s Milk Gels: Effect of Glucono-δ-lactone

Cited by 10 publications

References 36 publications

From Soybeans to Tofu: The Underlying Chemistry

From Soybeans to Tofu: The Underlying Chemistry

Direct comparison of the tofu-like precipitate formation by adding different coagulants: magnesium chloride and glucono-δ-lactone

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

Contact Info

Product

Resources

About