Microbial transglutaminase-modified protein network and its importance in enhancing the quality of high-fiber tofu with okara

Zhang, Mingkai; Wang, Pei; Zou, Min Ming; Yang, Runqiang; Tian, Mengqi; Gu, Zhenxin

doi:10.1016/j.foodchem.2019.03.038

Cited by 41 publications

(22 citation statements)

References 28 publications

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“…The sulfhydryl group contents of cooked SPI suspension samples were higher than those in SPI gel samples. This might be attributed to the gelling after adding GDL where it was buried in the aggregation [33]. As previously described, non-covalent bonds were mainly responsible for maintaining the structure of the GDL-induced gels and few S=S bonds were formed under acidic conditions [18].…”

Section: Change In Sulfhydryl Groupmentioning

confidence: 67%

Effect of Soybean Soluble Polysaccharide on the Formation of Glucono-δ-Lactone-Induced Soybean Protein Isolate Gel

Lan

Dong

et al. 2019

Polymers

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The effect of soybean soluble polysaccharide (SSPS) on the formation of glucono-δ-lactone (GDL)-induced soybean protein isolate (SPI) gel was investigated. Electrophoretic analysis showed the SSPS did not change the electrophoretic behavior of SPI during the formation of SPI gel. However, infrared analysis indicated the β-sheet content increased, and the contents of random coil and α-helix decreased in both cooked SPI and SPI gel. The SSPS and SPI might conjugate via the Maillard reaction according to the results of grafting degree, color change, and infrared analyses. The main interactions during the formation of SPI gel changed from non-covalent to electrostatic interaction after adding SSPS. Sulfhydryl group content also increased in both cooked SPI and SPI gel. The water-holding capacity and gel strength of SPI gel decreased as the SSPS concentration increased. Larger aggregate holes were observed in the microstructure of SPI gel at higher SSPS concentration. Thus, SSPS could covalently conjugate with SPI and influence the formation of hydrogen bonds, disulfide bonds, and electrostatic interaction among SPI molecules to eventually form a loose gel network.

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Section: Change In Sulfhydryl Groupmentioning

confidence: 67%

Effect of Soybean Soluble Polysaccharide on the Formation of Glucono-δ-Lactone-Induced Soybean Protein Isolate Gel

Lan

Dong

et al. 2019

Polymers

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“…It could be used in the selection of highquality soybeans. There has been some preliminary results published along these lines (Lee, Kwon, Chai, & Oh, 2017;Wang, Meng, et al, 2020;Wang, Zhang, et al, 2019). ML and AI can be leveraged to improve all aspects of tofu research, and thus has a great potential to help the community.…”

Section: Discussionmentioning

confidence: 99%

“…US-CT, the unheated soymilk for control tofu; HS-CT, the heated soymilk for control tofu; US-HFT, the unheated soymilk for high-fiber tofu; HS-HFT, the heated soymilk for high-fiber tofu; CT, control tofu; HFT, high-fiber tofu; TG-HFT, microbial transglutaminase for high-fiber tofu. Adapted from Zhang, Wang, et al (2019) The hardness of tofu lacking the ′ subunit increased, compared to the intact protein. Nishinari et al (1991) studied soymilk's gelation process using dynamic mechanical analysis.…”

Section: The Subunit Composition Of 7s and 11smentioning

confidence: 99%

“…They also found that the absence of A 4 subunit improved the positive effect of soybean protein content on tofu texture. Moreover, Zhang, Wang, et al (2019) studied the changes in protein subunits during tofu manufacturing using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) ( Figure 2). In their study, the Okara was used to make HFT.…”

Section: The Subunit Composition Of 7s and 11smentioning

confidence: 99%

“…Moreover, Zhang, Wang, et al. (2019) studied the changes in protein subunits during tofu manufacturing using sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS‐PAGE) (Figure 2). In their study, the Okara was used to make HFT.…”

Section: Soybean Seedsmentioning

confidence: 99%

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

Regenstein

Teng

et al. 2020

Comp Rev Food Sci Food Safe

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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.

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Incorporation of High-Speed Shearing in the Fabrication of Whole Soybean Curd: Effects on Aggregation Behaviors and Microstructures

Wang

Zhang

et al. 2020

Food Bioprocess Technol

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Microbial transglutaminase-modified protein network and its importance in enhancing the quality of high-fiber tofu with okara

Cited by 41 publications

References 28 publications

Effect of Soybean Soluble Polysaccharide on the Formation of Glucono-δ-Lactone-Induced Soybean Protein Isolate Gel

Effect of Soybean Soluble Polysaccharide on the Formation of Glucono-δ-Lactone-Induced Soybean Protein Isolate Gel

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

Incorporation of High-Speed Shearing in the Fabrication of Whole Soybean Curd: Effects on Aggregation Behaviors and Microstructures

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