Protein and quality analyses of accessions from the USDA soybean germplasm collection for tofu production

Meng, Shi; Chang, Sam K. C.; Gillen, Anne M.; Zhang, Yan

doi:10.1016/j.foodchem.2016.06.046

Cited by 34 publications

(38 citation statements)

References 29 publications

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“…The samples obtained from drying of tofu-whey (DTW, LTW) evidenced signifi cantly higher ash and calcium contents than those of all other samples (LSW, h-LSW and DSW) (p<0.05). This result would be attributed to the presence of calcium ion, which remains in this sample after the almost total precipitation of storage soy proteins (glycinin, β-conglycinin) after heating and addition of calcium salts during the preparation of tofu from soymilk [Meng et al, 2016]. Besides, all samples showed a similar content of crude protein (~15-16 g/100 g) although they were slightly lower for those prepared from tofu-whey (p<0.05).…”

Section: Physicochemical Characterization Of Dried Whey Samplesmentioning

confidence: 78%

Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins

Sobral¹,

Ossa²,

Palazolo³

et al. 2018

Pol. J. Food Nutr. Sci.

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http://creativecommons.org/licenses/by-nc-nd/3.0/).ABBREVIATIONS BBTI: Bowman-Birk trypsin inhibitor; BS: backscattering; BS bottom : mean value of backscattering at the bottom of the measurement cell; BS 0, bottom : initial (t=0) mean value of backscattering at the bottom of the measurement cell; BS top : mean value of backscattering at the top of the measurement cell; CH/P T-TCA :carbohydrate-protein mass ratio in the total aqueous dispersion; CH/P S-TCA: carbohydrate-protein mass ratio in the soluble aqueous dispersion; D 4,3 : De Brouckere, volume-weighted mean diameter; D 4,3 -SDS : De Brouckere, volume-weighted mean diameter measured in the absence of sodium dodecyl sulfate; D 4,3 +SDS : De Brouckere, volume-weighted mean diameter measured in the presence of sodium dodecyl sulfate; K: gravitational separation kinetic constant; KTI: Kunitz trypsin inhibitor; SDS: sodium dodecyl sulfate; TCA: trichloroacetic acid; TIA: trypsin inhibitor activity; r-TIA: relative trypsin inhibitor activity; Vr: relative cream layer volume. This paper focuses on the comparative study of emulsifying properties of dried tofu-whey, dried soy-whey and their isolated proteins. Oil-in-water emulsions were prepared at equivalent protein concentration (0.1, 0.5 and 1.0 g/100 mL), using sunfl ower oil as lipid phase (oil mass fraction = 0.33). Tofu-whey and soy-whey were dehydrated by freeze-drying (LTW and LSW, respectively) or thermal-drying (DTW and DSW, respectively). Moreover, a heated LSW sample in anhydrous condition (h-LSW) was included. The emulsion formation and stability at rest was evaluated using a vertical scan analyzer, according to multiple light scattering theory, particle size and oiling off measurements. Even though the stability to gravitational separation and coalescence increased with increasing protein concentration, freeze-dried whey samples exhibited a higher ability to form and stabilize emulsions respect to that of thermally-dried ones, especially for those obtained from soy-whey. Moreover, h-LSW emulsions were more stable than that of LSW sample presumably due to protein glycosylation. The global emulsion stability decreased in the order: LTW>DTW>h-LSW>LSW>DSW. Moreover, at equivalent protein concentration in the continuous phase, the isolation of proteins from lyophilized whey-samples by treatment with cold acetone (LTW-P, LSW-P and h-LSW-P, respectively) improved their emulsifying properties. Again, this improvement was more pronounced for samples obtained from soy-whey, probably due to partial protein denaturation associated to treatment with the organic solvent. In conclusion, this paper should be considered as basis for further studies concerned with the potential application of soy-whey and tofu-whey proteins as emulsifi ers in different systems.

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Section: Physicochemical Characterization Of Dried Whey Samplesmentioning

confidence: 78%

Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins

Sobral¹,

Ossa²,

Palazolo³

et al. 2018

Pol. J. Food Nutr. Sci.

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“…The effects of the ratio of 11S:7S on the rheological/texture properties of gels have been studied by many researchers. Meng, Chang, Gillen, and Zhang (2016) selected 22 soybean lines from the USDA‐Soybean Germplasm Collection and planted them in Stoneville, MS, USA. The texture analysis of the tofu was done using an Instron Universal Testing Machine (using the texture profile analysis [TPA]), setting the plunger penetration to 75% and the speed to 10 cm/min to determine the force as a function of time.…”

Section: Soybean Seedsmentioning

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

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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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“…It is also difficult to guarantee production quality when using salt coagulants (Kamizake, Silva, & Prudencio, ). Glucono‐δ‐lactone is a commonly used acid coagulant and although its working conditions are easy to control, the resulting tofu is slightly sour and has a soft texture that is unsuitable for frying (Meng, Chang, Gillen, & Zhang, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of Partial Hydrolysis with Papain on the Characteristics of Transglutaminase‐Crosslinked Tofu Gel

Chuan-Yun

et al. 2018

Journal of Food Science

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The effects of partial enzymatic hydrolysis of soymilk on the characteristics of transglutaminase (TG)crosslinked tofu gel were studied. SDS-PAGE showed that the molecular weight of the partially hydrolyzed soybean protein was reduced to that of a digested peptide (less than 43.0 kDa) when papain was added at more than 50 μL/100 mL soymilk. The content of free sulfhydryls, β-sheets, and random coils in papain-treated soymilk increased. When TG was added to soy milk after papain treatment and tofu gel was formed, its storage modulus increased from 957.44 to 1241.39 Pa. The gel strength, water-holding capacity, and nonfreezing water content of the tofu gel were greater than those without enzyme treatment. Scanning electron microscopy revealed that limited papain hydrolysis stimulated TG-catalyzed crosslinking of soymilk to form a dense gel network structure, whereas an extended enzymatic hydrolysis of soymilk did not promote crosslinking by TG.Practical Application: This work investigated the effect of partial hydrolysis on TG cross-linked tofu gel. Partial hydrolysis of soybean protein with papain can promote TG cross-linking reaction, thus form a dense network structure, increase gel strength, and water-holding capacity. Therefore, it can be used to produce a good gel product with higher gel strength, springiness, water-holding capacity, and a more dense microstructure.

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Protein and quality analyses of accessions from the USDA soybean germplasm collection for tofu production

Cited by 34 publications

References 29 publications

Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins

Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins

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

Effect of Partial Hydrolysis with Papain on the Characteristics of Transglutaminase‐Crosslinked Tofu Gel

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