Abstract:Summary
The coagulation mechanism and quality characteristics of tofu depend on the choice of coagulant. The effects of using magnesium chloride (MgCl2), calcium sulphate (CaSO4), glucono‐δ‐lactone (GDL) and fermented soybean whey (FSW) as coagulants for tofu were investigated using solid‐phase microextraction (SPME), two‐dimensional gas chromatography coupled with mass spectrometry (GC×GC‐MS), scanning electron microscopy (SEM) and analysis of textural characteristics and physicochemical properties. Results s… Show more
“…There are two major steps in tofu production: heating soymilk and coagulation of soymilk to obtain a curd [1,6].…”
Section: Introductionmentioning
confidence: 99%
“…The physical, textural, and sensory properties of the obtained tofu are affected by multiple factors that can be classified as intrinsic (i.e., composition of soya seeds) and extrinsic (i.e., processing conditions and packaging) factors [11][12][13]. The most critical step in the processing is the coagulation phase, which involves the selection of a coagulant [6,[14][15][16]. At present, common coagulants are divided into three main groups: acids, salts, and enzymes [6,13].…”
Section: Introductionmentioning
confidence: 99%
“…The most critical step in the processing is the coagulation phase, which involves the selection of a coagulant [6,[14][15][16]. At present, common coagulants are divided into three main groups: acids, salts, and enzymes [6,13]. The driving forces behind the acid gelation of soy proteins are isoelectric precipitation, including salt bridging, and direct interactions, such as hydrogen bonding and van der Waals forces [8,16].…”
Section: Introductionmentioning
confidence: 99%
“…The driving forces behind the acid gelation of soy proteins are isoelectric precipitation, including salt bridging, and direct interactions, such as hydrogen bonding and van der Waals forces [8,16]. With salts, a three-dimensional network structure is formed by forming salt bridges to cross-connect protein molecules [6]. In particular, phytic acids interact with Ca 2+ to form non-ionising products that allow interactions between Ca 2+ and proteins.…”
Section: Introductionmentioning
confidence: 99%
“…Enzyme coagulants such as transglutaminase can assemble proteins with the help of isopeptide bonds that are formed from the amine group in the glutamine residue and the ξ-amino group in the lysine residue [11]. Fermented soy whey, glucose-delta-lactone (GDL), and citric acid are commonly used acidic coagulants [6,14,16,18], while calcium sulphate, calcium chloride, calcium acetate, calcium lactate, and magnesium chloride are commonly used salt coagulants [5,19]. Magnesium chloride allows the taste of soybean to be retained and creates a more natural flavour for tofu; however, it is a quick-acting coagulant with a lower yield, forming a harder and non-uniform tofu [5].…”
Tofu, one of the most important products made from soymilk, is obtained through a coagulation process performed with various coagulants (acids, salts and, enzymes). In this study, innovative tofu samples were produced using the grape pomace (GP) powders of different varieties (Barbera, Chardonnay, Moscato, and Pinot Noir) with different origins (fermented and distilled) at two concentration levels (2.5% and 5% w/v) as coagulants, and comparisons with traditional tofu were made. Physicochemical characteristics, phenolic contents, radical scavenging activity levels, textural properties, and consumer acceptability were evaluated. The moisture, protein content, and pH levels of GP tofu samples were slightly lower than those of traditional tofu. Regarding textural parameters, except for hardness, all other parameters were significantly lower in GP tofu samples, with differences due to GP concentration. The colours of GP tofu varied from amber-yellow to violet according to the GP origin. The blue-violet colours were observed predominantly in tofu samples obtained with Barbera and Pinot Noir GPs, while the other GP tofu samples showed amber-yellow colours. The concentrations of polyphenols were 2–10 times higher than in traditional tofu, while the radical scavenging activity levels were 9–80 times higher. The GP tofu samples were favoured by consumers, with small differences among the GP varieties.
“…There are two major steps in tofu production: heating soymilk and coagulation of soymilk to obtain a curd [1,6].…”
Section: Introductionmentioning
confidence: 99%
“…The physical, textural, and sensory properties of the obtained tofu are affected by multiple factors that can be classified as intrinsic (i.e., composition of soya seeds) and extrinsic (i.e., processing conditions and packaging) factors [11][12][13]. The most critical step in the processing is the coagulation phase, which involves the selection of a coagulant [6,[14][15][16]. At present, common coagulants are divided into three main groups: acids, salts, and enzymes [6,13].…”
Section: Introductionmentioning
confidence: 99%
“…The most critical step in the processing is the coagulation phase, which involves the selection of a coagulant [6,[14][15][16]. At present, common coagulants are divided into three main groups: acids, salts, and enzymes [6,13]. The driving forces behind the acid gelation of soy proteins are isoelectric precipitation, including salt bridging, and direct interactions, such as hydrogen bonding and van der Waals forces [8,16].…”
Section: Introductionmentioning
confidence: 99%
“…The driving forces behind the acid gelation of soy proteins are isoelectric precipitation, including salt bridging, and direct interactions, such as hydrogen bonding and van der Waals forces [8,16]. With salts, a three-dimensional network structure is formed by forming salt bridges to cross-connect protein molecules [6]. In particular, phytic acids interact with Ca 2+ to form non-ionising products that allow interactions between Ca 2+ and proteins.…”
Section: Introductionmentioning
confidence: 99%
“…Enzyme coagulants such as transglutaminase can assemble proteins with the help of isopeptide bonds that are formed from the amine group in the glutamine residue and the ξ-amino group in the lysine residue [11]. Fermented soy whey, glucose-delta-lactone (GDL), and citric acid are commonly used acidic coagulants [6,14,16,18], while calcium sulphate, calcium chloride, calcium acetate, calcium lactate, and magnesium chloride are commonly used salt coagulants [5,19]. Magnesium chloride allows the taste of soybean to be retained and creates a more natural flavour for tofu; however, it is a quick-acting coagulant with a lower yield, forming a harder and non-uniform tofu [5].…”
Tofu, one of the most important products made from soymilk, is obtained through a coagulation process performed with various coagulants (acids, salts and, enzymes). In this study, innovative tofu samples were produced using the grape pomace (GP) powders of different varieties (Barbera, Chardonnay, Moscato, and Pinot Noir) with different origins (fermented and distilled) at two concentration levels (2.5% and 5% w/v) as coagulants, and comparisons with traditional tofu were made. Physicochemical characteristics, phenolic contents, radical scavenging activity levels, textural properties, and consumer acceptability were evaluated. The moisture, protein content, and pH levels of GP tofu samples were slightly lower than those of traditional tofu. Regarding textural parameters, except for hardness, all other parameters were significantly lower in GP tofu samples, with differences due to GP concentration. The colours of GP tofu varied from amber-yellow to violet according to the GP origin. The blue-violet colours were observed predominantly in tofu samples obtained with Barbera and Pinot Noir GPs, while the other GP tofu samples showed amber-yellow colours. The concentrations of polyphenols were 2–10 times higher than in traditional tofu, while the radical scavenging activity levels were 9–80 times higher. The GP tofu samples were favoured by consumers, with small differences among the GP varieties.
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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