Proteomic profiling of the coagulation of milk proteins induced by glucono-delta-lactone

Chen, Ying-Ching; Chen, Chun‐Chi; Chen, Shui‐Tein; Hsieh, Jung-Feng

doi:10.1016/j.foodhyd.2015.06.005

Cited by 17 publications

(10 citation statements)

References 31 publications

(36 reference statements)

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“…(Liu et al, 2020). When the concentration of soybean protein is lower than 10%, coagulants (such as calcium sulfate and magnesium chloride) must be added to promote soybean protein binding, transforming soymilk coagulate into tofu (Guo et al, 2002; Chen et al., 2016). FYW has recently been commonly used as a tofu coagulant.…”

Section: Introductionmentioning

confidence: 99%

Processing technology optimization for tofu curded by fermented yellow whey using response surface methodology

Huang

Zhao

et al. 2021

Food Science & Nutrition

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The technological applications utilized for tofu processing are diverse and complex, resulting in different yields and quality characteristics of tofu. The current study investigated the gel‐forming principle of soybean protein coagulated using fermented yellow whey (FYW) to produce tofu. The effects of several processing parameters (soybean‐to‐water ratio, boiling temperature, boiling time, and FYW content) on the yield and protein content of tofu produced by the boiling‐to‐filtering method (BFM) were studied and optimized using response surface methodology. Results indicated significant differences in yield and protein content of tofu using different processing parameters, with FYW content being the most significant (p < .05). Optimum processing parameters of the BFM were found to be: soybean‐to‐water ratio of 1:5 (kg:kg), boiling time 6.1 min, boiling temperature 105°C, and FYW content of 26%. Under optimum conditions, tofu's yield and protein content were 235.17 g/100 g and 10.60%, respectively, and these were 47.93 g/100 g and 4.16% higher than those before optimization. This study provides practical technical support and a theoretical basis for the standardized industrial production of high‐yield and high‐protein tofu.

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Section: Introductionmentioning

confidence: 99%

Processing technology optimization for tofu curded by fermented yellow whey using response surface methodology

Huang

Zhao

et al. 2021

Food Science & Nutrition

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“…In the industrial preparation of tofu, glucono-δ-lactone (GDL) is added as a coagulant in soymilk (Nakayama et al, 1965). GDL is a lactone of GA that is spontaneously hydrolysed in water to form GA (Sawyer and Bagger, 1959), thereby reducing the pH (Chen et al, 2016). This pH reduction leads to the formation of a protein gel by decreasing electrostatic repulsion between proteins in soymilk (Cavallieri and da Cunha, 2008).…”

Section: Introductionmentioning

confidence: 99%

Honey-mediated aggregation of soymilk proteins

Arii

Nishizawa

2020

Heliyon

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Gluconic acid, the major organic acid in honey, is a partial hydrolysate of glucono-δ-lactone, typically used as a coagulant in preparing tofu. The present study aimed to examine the coagulation potential of five different types of honey at different concentrations, upon addition to soymilk. In some samples, aggregates formed in the upper layer at a higher honey concentration, while in others, aggregates precipitated at an intermediate honey concentration. Both phenomena were reproduced by adding different mixtures of glucono-δ-lactone and glucose, indicating that gluconic acid concentration and total sugar content of honey can trigger soymilk coagulation. Interestingly, honeys with a high concentration of gluconic acid showed a low total sugar content. Furthermore, in a trial product, the mixture of blended honey with soymilk was determined to be pasty. Our results indicate that honey can coagulate soymilk, which may provide a new and convenient method to prepare soymilk-based industrial products.

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“…GDL is a carbohydrate that contains a lactone group. It hydrolyzes gradually in water to form gluconic acid, causing a reduction in pH 11 . Altering the pH value in protein solution to reach the isoelectric point leads to the formation of a protein gel through electrostatic repulsion associated with the aggregation of proteins 12 .…”

mentioning

confidence: 99%

Aggregation of soy protein-isoflavone complexes and gel formation induced by glucono-δ-lactone in soymilk

Hsia

Hsiao

et al. 2016

Sci Rep

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This study investigated the glucono-δ-lactone (GDL)-induced aggregation of isoflavones and soy proteins in soymilk. High-performance liquid chromatography (HPLC) analysis indicated that isoflavones mixed with β-conglycinin (7S) and glycinin (11S) proteins formed 7S-isoflavone and 11S-isoflavone complexes in soymilk supernatant fraction (SSF). Most of the soy protein-isoflavone complexes then precipitated into the soymilk pellet fraction (SPF) following the addition of 4 mM GDL, whereupon the pH value of the soymilk dropped from 6.6 to 5.9. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and HPLC analysis suggest that the addition of 4 mM GDL induced the aggregation of most 7S (α’, α and β subunits), 11S acidic and 11S basic proteins as well as isoflavones, including most aglycones, including daidzein, glycitein, genistein and a portion of glucosides, including daidzin, glycitin, genistin, malonyldaidzin and malonylgenistin. These results provide an important reference pertaining to the effects of GDL on the aggregation of soy protein-isoflavone complexes and could benefit future research regarding the production of tofu from soymilk.

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Proteomic profiling of the coagulation of milk proteins induced by glucono-delta-lactone

Cited by 17 publications

References 31 publications

Processing technology optimization for tofu curded by fermented yellow whey using response surface methodology

Processing technology optimization for tofu curded by fermented yellow whey using response surface methodology

Honey-mediated aggregation of soymilk proteins

Aggregation of soy protein-isoflavone complexes and gel formation induced by glucono-δ-lactone in soymilk

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