Process optimization, texture and microstructure of novel kelp tofu

Ye, Xianjiang; Chen, Li; Su, Zhichen; X, Lin; Chen, Jicheng

doi:10.1016/j.fshw.2022.07.029

Cited by 3 publications

(2 citation statements)

References 26 publications

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“…Li, Wan, et al (2023) reported that addition of lactic acid and MgCl 2 to the soymilk after alkali heat-treatment-induced agglutination, whereby protein subunits aggregated into particles indiscriminately, thus forming a continuous and uniform network structure. Ye et al (2023) found that the kelp antihypertensive peptide could be used as coagulant for tofu, the resulted tofu had a better texture than gypsum-and GDL-induced tofu. Some novel tofu products have been also studied by researchers in the recent years.…”

Section: Tofumentioning

confidence: 99%

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Recent advance in modification strategies and applications of soy protein gel properties

Liang,

Chen,

Fang

et al. 2023

Comp Rev Food Sci Food Safe

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Soy protein gel can be developed into a variety of products, ranging from traditional food (e.g., tofu) to newly developed food (e.g., soy yogurt and meat analog). So far, efforts are still needed to be made on modifying the gel properties of soy protein for improving its sensory properties as animal protein‐based food substitutes. Furthermore, there is always a need to regulate its gel properties for designing novel and tailored products of soy protein gels due to the fast‐growing plant protein‐based product market. This review gave an emphasis on the latest modification strategies and applications of gel properties of soy protein. The modifying methods of soy protein gel properties were reviewed from an aspect of composition or processing. Compositional modification included changing protein composition and gelling conditions and using additives, whereas processing strategies can be achieved through physical, chemical, and enzymatic treatments. Several compositional modification and processing strategies have been both proven to alter the gel properties of soy protein effectively. So far, soy protein gel has been applied in the field of food and biomedicine. In the future, more mechanistic studies on the modification methods are still needed to facilitate the full application of soy protein gel.

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Section: Tofumentioning

confidence: 99%

“…Ye et al. (2023) found that the kelp antihypertensive peptide could be used as coagulant for tofu, the resulted tofu had a better texture than gypsum‐ and GDL‐induced tofu.…”

Section: Application Of Soy Protein Gelmentioning

confidence: 99%

Recent advance in modification strategies and applications of soy protein gel properties

Liang,

Chen,

Fang

et al. 2023

Comp Rev Food Sci Food Safe

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A strategy to boost xanthine oxidase and angiotensin converting enzyme inhibitory activities of peptides via molecular docking and module substitution

Meng,

Wang,

Huang

et al. 2024

Food Chemistry

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Insight into extruded soy protein isolate for improving hardening of high protein-nutrition bars during storage

Xu,

Gao,

et al. 2023

Food Science of Animal Products

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Most high-protein nutrition bars (HPNBs) would harden during storage, seriously affecting the acceptability of consumers. In this work, soy protein isolate (SPI), extruded at 50, 75, 100, 125, and 150 ℃, was formulated for HPNBs to investigate whether extrusion protein could relieve hardening and improve quality characteristics of HPNBs during 45 days of storage at 37 ℃. HPNBs prepared with extruded SPI were notably softer. And they had higher sensory scores than HPNBs produced with unextruded SPI during storage (P < 0.05). But there were no significant differences in hardness and total color change with the increase of extrusion temperature after 45 days of storage (P > 0.05). According to the correlation analysis, HPNBs prepared by SPI extruded at 50 ℃ had the best physicochemical properties. This study provides an effective way to relieve the hardening of HPNBs during shelf life or even longer.

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Process optimization, texture and microstructure of novel kelp tofu

Cited by 3 publications

References 26 publications

Recent advance in modification strategies and applications of soy protein gel properties

Recent advance in modification strategies and applications of soy protein gel properties

A strategy to boost xanthine oxidase and angiotensin converting enzyme inhibitory activities of peptides via molecular docking and module substitution

Insight into extruded soy protein isolate for improving hardening of high protein-nutrition bars during storage

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