The gel properties and gastric digestion kinetics of a novel lactic acid bacteria fermented tofu: Focusing on the effects of transglutaminase

Yang, Xiaoyu; Jiang, Siqi; Li, Liang

doi:10.1016/j.lwt.2021.110998

Cited by 16 publications

(10 citation statements)

References 50 publications

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“…Further study showed that lactic acid formed during LAB fermentation leads to a decrease in pH which coagulates soymilk compared to CaSO 4 tofu and MgCl 2 tofu. The hardness and gel properties of tofu can be adjusted using a combination of Transglutaminase (protein-glutamine γ-glutamyl transferase or TGase) (0-7 U/g) and LAB, which improved the water holding capacity and chewiness by forming intra/ and intermolecular iso-peptide cross-linking in soy protein [157]. Another study showed that Lactobacillus plantarum B1-6 could successfully ferment soy whey and could reduce the pH from 8.38 to 3.98 within 24 h fermentation process.…”

Section: Cheeses and Tofumentioning

confidence: 99%

Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

Raj

Chandrasekhar

Kumar

et al. 2021

Syst Microbiol and Biomanuf

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Lactic acid bacteria (LAB) are non-mobile, gram-positive, non-spore-forming, micro-aerophilic microorganisms widely explored as starter cultures food industry to enhance the gustatory, nutritional value, imparts appetizing flavour, texture to milk, vegetative, meat foods and prolongs their shelf life. This vast review emphasis various LABs widely explored in the food industry. Herein, we have summarized the classification of LAB strains, their metabolic pathways for biosynthesis of lactic acid, ethanol, acetic acid and demonstrated their application in various food industries for making fermented milk (yoghurt), cheese, beverages, bread, and animal foods. The wide spectrum of LAB-based probiotics, bacteriocins, exopolysaccharides, bio preservative and their relevant benefits towards human health has also been discussed. Moreover, LAB bacteriocins and probiotics in food application may limit the growth of pathogenic, while boosting health immunity. Microbial exopolysaccharides have interesting characteristics for the fermented food industry as new functional foods. Later on, we have discussed the various advancement in metabolic engineering, synthetic biology tools, which have gained considerable interest to elucidate the biosynthetic pathway for tailoring cellular metabolism for high activity.

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Section: Cheeses and Tofumentioning

confidence: 99%

Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

Raj

Chandrasekhar

Kumar

et al. 2021

Syst Microbiol and Biomanuf

View full text Add to dashboard Cite

show abstract

“…Traditionally, common coagulants can be divided into salt coagulants (for instance, magnesium and calcium salts) and acid coagulants (such as glucono-δ-lactone [GDL]) [ 3 ]. Recently, soybean curd with probiotic qualities and improved nutritional values has been produced by using lactic acid bacteria (LAB) [ 4 , 5 , 6 ]. Fermentation of soymilk with LAB has been reported to enhance the bioactive components, including γ-aminobutyric acid and aglycone isoflavones, which are responsible for health benefits such as antioxidant, anticancer, antihypertensive, antidiabetic, and hypocholesterolemic effects [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Comparison on Protein Bioaccessibility of Soymilk Gels Induced by Glucono-δ-Lactone and Lactic Acid Bacteria

Hui

Tang

et al. 2022

Molecules

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In this study, the protein bioaccessibility of soymilk gels produced by the addition of glu-cono-δ-lactone (GDL) and fermentation with lactic acid bacteria (LAB) was examined using an in vitro gastrointestinal simulated digestion model. The in vitro protein digestibility, soluble protein content, free amino acids contents, degree of hydrolysis, electrophoretic patterns, and peptide content were measured. The results suggested that acid-induced soymilk gel generated by GDL (SG) showed considerably reduced in vitro protein digestibility of 75.33 ± 1.00% compared to the soymilk gel induced by LAB (SL) of 80.57 ± 1.53% (p < 0.05). During the gastric digestion stage, dramatically higher (p < 0.05) soluble protein contents were observed in the SG (4.79–5.05 mg/mL) than that of SL (4.31–4.35 mg/mL). However, during the later intestinal digestion phase, the results were the opposite. At the end of the gastrointestinal digestion phase, the content of small peptides was not significantly different (p > 0.05) between the SL (2.15 ± 0.03 mg/mL) and SG (2.17 ± 0.01 mg/mL), but SL showed higher content of free amino acids (20.637 g/L) than that of SG (19.851 g/L). In general, soymilk gel induced by LAB had a higher protein bioaccessibility than the soymilk gel coagulated by GDL.

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“…However, due to the weak and fragile texture, tofu is not easy to store and transport, and it cannot satisfy the market demand. Therefore, the texture is the important index of tofu quality, including hardness, and the overall acceptability of tofu is affected [2] . In addition, tofu is essentially a highly gelatinous food made from proteins, so its texture and moisture content (MC) are primarily determined by the interactions of the proteins in the gel network, which can be altered by changes of environmental conditions including solvent composition and mechanical forces [3] .…”

Section: Introductionmentioning

confidence: 99%

Evaluation of dual-frequency multi-angle ultrasound on physicochemical properties of tofu gel and its finished product by TOPSIS-entropy weight method

Zhang

Wang

et al. 2022

Ultrasonics Sonochemistry

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The gel properties and gastric digestion kinetics of a novel lactic acid bacteria fermented tofu: Focusing on the effects of transglutaminase

Cited by 16 publications

References 50 publications

Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

Comparison on Protein Bioaccessibility of Soymilk Gels Induced by Glucono-δ-Lactone and Lactic Acid Bacteria

Evaluation of dual-frequency multi-angle ultrasound on physicochemical properties of tofu gel and its finished product by TOPSIS-entropy weight method

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