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Gelling properties of acid-induced tofu (soybean curd): Effects of acid type and nano-fish bone

文献类型： 外文期刊

作者： Khoder, Ramy M. 1 ; Zhang, Liangzi 2 ; Yin, Tao 1 ; Liu, Ru 1 ; You, Juan 1 ; Wang, Lan 4 ; Huang, Qilin 1 ; Ma, Huawei 5 ;

作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Natl R&D Branch Ctr Convent Freshwater Fish Proc W, Wuhan, Peoples R China

2.Wuhan Business Univ, Wuhan, Peoples R China

3.Benha Univ, Fac Agr, Banha, Egypt

4.Hubei Acad Agr Sci, Inst Agr Prod Proc & Nucl Agr Technol, Wuhan, Peoples R China

5.Guangxi Acad Fishery Sci, Engn Res Ctr Proc & Storage Characterist & Advanta, Nanning, Guangxi, Peoples R China

6.Huazhong Agr Univ, Coll Food Sci & Technol, Natl R&D Branch Ctr Convent Freshwater Fish Proc W, Wuhan 430070, Peoples R China

关键词： acids; coagulant; secondary structure; texture; tofu

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.9； 五年影响因子：4.0 ）

ISSN： 0022-1147

年卷期： 2024 年 89 卷 5 期

页码：

收录情况： SCI

摘要： The effects of different types of acid coagulants and nano fish bone (NFB) additives on the characteristics of tofu were investigated using texture analyzers, SEM, FT-IR, and other techniques. The breaking force and penetration distance, in descending order, were found in the tofu induced by glucono-d-lactone (GDL) (180.27 g and 0.75 cm), citric acid (152.90 g and 0.74 cm), lactic acid (123.33 g and 0.73 cm), and acetic acid (69.84 g and 0.58 cm), respectively. The syneresis of these tofu samples was in the reverse order (35.00, 35.66, 39.66, and 44.50%). Lightness and whiteness were not significantly different among the different samples. Regardless of the acid type, the soluble calcium content in the soybean milk was significantly increased after adding NFB. As a result, the breaking force and penetration distance of all tofu samples increased significantly, but the syneresis decreased. Compared with tofu coagulated by other acids, GDL tofu formed a more uniform and dense gel network maintained by the highest intermolecular forces (especially hydrophobic interactions). Regarding the secondary structure, the lowest percentage of alpha-helix (22.72%) and, correspondingly, the highest beta-sheet (48.32%) and random coil (18.81%) were noticed in the GDL tofu. The effects of NFB on the tofu characteristics can be explained by the changes in the gel network, intermolecular forces, and secondary structure, which were in line with the acid type. The characteristics of acid-induced tofu can be most synergistically improved by coagulation with GDL and NFB.

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