The Comprehensive Utilization of Bean Dregs in High-Fiber Tofu

Abstract

A large quantity of bean dregs is produced by the production of tofu and treated as animal feed or plant fertilizer, which could cause environmental pollution. The purpose of this study was to use commercially available lactone tofu to compare the effects of innovative preparation methods of high-fiber tofu, where the innovative methods used partial de-slagging followed by the addition of soybean residue cellulose to prepare high-fiber tofu. The results showed that there were no significant differences among lactone tofu samples made with 5% cellulose, 10% cellulose, or 15% cellulose and the commercially available lactone tofu during the water-holding capacity and chroma analysis. Texture indices showed that lactone tofu with 10% cellulose was similar to the commercially available lactone tofu in chewiness and hardness, and lactone tofu with 15% cellulose was similar to the commercially available lactone tofu in adhesiveness and chewiness. Magnetic resonance imaging displayed that lactone tofu with 10% cellulose had better water retention and higher moisture content. Gel electron microscopy showed that lactone tofu with 10% cellulose achieved a better gel network, and the bean dreg cellulose had less influence to a certain extent. Volatile organic compound testing by GC-IMS method indicated that the lactone tofu with 10% cellulose had more volatile organic compound content. In conclusion, these results demonstrated that lactone tofu with 10% cellulose had the best market competitiveness in ensuring the quality of high-fiber tofu.

An enhanced strategy based on the pyrolysis of bean dregs for efficient selective recovery of lithium from spent lithium-ion batteries

“…S5a † that the main gases produced during the BDs pyrolysis process are H 2 , CH 4 , NH 3 , and CO. Due to the extraordinary protein content in BDs, the mass spectrum intensity of NH 3 is the highest among the others. 42 Furthermore, in Fig. S5b-e, † the peak temperatures of reducing gases in the mass spectra are very close to the temperature of the maximum mass loss rate in the DTG curve, indicating that a large amount of reducing gases are produced in this temperature range.…”

“…It is worth noting that the thermal decomposition of the peptide bonds in the protein structure of BDs will release the strongly reducing NH 3 . The protein content of BDs accounts for more than 20%, 42 so a large amount of NH 3 will be generated. At this point, the basic reaction process between BDs and NCM-523 can be divided into the following steps:…”

“…In this work, BDs were thoroughly soaked and washed 3 times with deionized water to remove impurities, and then dried in a vacuum oven (110 °C) overnight. 39,42 The elemental contents of BDs were determined using an organic element analyzer. The detailed composition is illustrated in Table S1.…”

Controllable preparation of chitosan oligosaccharides via a recombinant chitosanase from marine Streptomyces lydicus S1 and its potential application on preservation of pre-packaged tofu

“…Water is one of the main components of tofu, and plays a key role in maintaining quality stability and structure of tofu ( Lu et al, 2022 ). As an effective quality indicator, WHC from each group showed similar trend with decrease during storage ( Figure 6D ).…”

“…Tofu, also called soybean curd, has long been preferred by consumers in Asia, especially China, being a delicious and nutritive traditional food. Today, the global consumption of tofu has been increasing, with a growing awareness of the health benefits of soy-based foods as cholesterol-free and low in saturated fat ( Lu et al, 2022 ). However, tofu is easily perishable owing to its rich protein, high moisture content and near-neutral pH value, with a maximum preservation period of 3–4 days even under commercial refrigerated storage (usually 0–10°C) ( Chen et al, 2014 ; Yang X. et al, 2020 ).…”