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Shi W, Zhang T, Xie H, Xing B, Wen P, Ouyang K, Xiao F, Guo Q, Xiong H, Zhao Q. Characterization and in vitro digestibility of soybean tofu: Influence of the different kinds of coagulant. Food Chem 2024; 450:138984. [PMID: 38642532 DOI: 10.1016/j.foodchem.2024.138984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 02/18/2024] [Accepted: 03/07/2024] [Indexed: 04/22/2024]
Abstract
This study explored the effect of diverse coagulants (glucono-δ-lactone (GDL), gypsum (GYP), microbial transglutaminase (MTGase), and white vinegar (WVG)) on microstructure, quality, and digestion properties of tofu. The four kinds of tofu were significantly different in their structure, composition, and digestibility. Tofu coagulated with MTGase had the highest springiness and cohesiveness while GDL tofu had the highest enthalpy (6.54 J/g). However, the WVG and GYP groups outperformed others in terms of thermodynamic, and digestion properties. The WVG group exhibited the highest nitrogen release (84.3%), water content, denaturation temperature, and the highest free-SH content but the lowest S-S content. Compared to WVG, the GYP group had the highest ash content, hardness, and chewiness. Results demonstrated that the tofu prepared by WVG and GYP show high digestibility. Meanwhile, the former has better thermal properties and the latter has better texture properties.
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Affiliation(s)
- Wenyi Shi
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Tingting Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Hexiang Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Beibei Xing
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China; Xi'an Institute of Integrated Medical Information, Shaanxi 710000, China
| | - Pingwei Wen
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Kefan Ouyang
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Fangjie Xiao
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Qing Guo
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Hua Xiong
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China.
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2
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Gad AI, Orabi MM, Abou-Taleb KA, Abdelghani DY, Amin SA. In vitro digestive system simulation and anticancer activity of soymilk fermented by probiotics and synbiotics immobilised on agro-industrial residues. Sci Rep 2024; 14:18518. [PMID: 39122808 PMCID: PMC11316043 DOI: 10.1038/s41598-024-68086-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Accepted: 07/19/2024] [Indexed: 08/12/2024] Open
Abstract
In this study, a variety of probiotic strains, including Lactiplantibacillus plantarum, Lacticaseibacillus casei, Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium longum, Limosilactobacillus reuteri, Lactobacillus delbrueckii subsp. bulgaricus, Lacticaseibacillus rhamnosus, and Bifidobacterium bifidum, were utilized for soymilk fermentation both as free cells and as synbiotics on agro-industrial residuals such as okara, whey protein, banana peels, apple pomace, sugarcane bagasse, orange peels, and lemon peels. Among these, Lacticaseibacillus rhamnosus emerged as the most significant strain for soymilk fermentation, exhibiting a viability of 10.47 log cfu/mL, a pH of 4.41, total acidity of 1.12%, and organic acid contents (lactic and acetic acid) of 11.20 and 7.50 g/L, respectively. As a synbiotic Lacticaseibacillus rhamnosus immobilised on okara, showed even more impressive results, with a viability of 12.98 log cfu/mL, a pH of 4.31, total acidity of 1.27%, and organic acid contents of 13.90 and 9.30 g/L, respectively. Over a 12-h fermentation period, cell viability values increased by 10.47-fold in free cells and 11.19-fold in synbiotics. Synbiotic supplementation of fermented soymilk proved more beneficial than free cells in terms of viability, acidity, and organic acid content. Furthermore, when synbiotic fermented soymilk was freeze-dried to simulate the digestive system in vitro, synbiotics and freeze-dried cells demonstrated superior gastrointestinal tract survival compared to free cells. Both the probiotic bacteria and the synbiotics exhibited cytotoxicity against colon and liver cancer cell lines, with half-maximal inhibitory concentrations ranging from 41.96 to 61.52 μL/well.
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Affiliation(s)
- Abdallah I Gad
- Agricultural Microbiology Department, Faculty of Agriculture, Ain Shams University, Hadayek Shobra, P.O. Box 68, Cairo, 11241, Egypt
| | - Mona M Orabi
- Agricultural Microbiology Department, Faculty of Agriculture, Ain Shams University, Hadayek Shobra, P.O. Box 68, Cairo, 11241, Egypt
| | - Khadiga A Abou-Taleb
- Agricultural Microbiology Department, Faculty of Agriculture, Ain Shams University, Hadayek Shobra, P.O. Box 68, Cairo, 11241, Egypt.
| | - Dina Y Abdelghani
- Department of Special Food and Nutrition, Agriculture Research Center, Food Technology Research Institute, Giza, Egypt.
| | - Shimaa A Amin
- Agricultural Microbiology Department, Faculty of Agriculture, Ain Shams University, Hadayek Shobra, P.O. Box 68, Cairo, 11241, Egypt
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3
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Han C, Ren X, Shen X, Yang X, Li L. Improvement of physicochemical properties and quercetin delivery ability of fermentation-induced soy protein isolate emulsion gel processed by ultrasound. ULTRASONICS SONOCHEMISTRY 2024; 107:106902. [PMID: 38797128 PMCID: PMC11139769 DOI: 10.1016/j.ultsonch.2024.106902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 04/29/2024] [Accepted: 05/07/2024] [Indexed: 05/29/2024]
Abstract
This study aimed to investigate the effects of ultrasonic treatment at different powers on the physicochemical properties, microstructure and quercetin delivery capacity of fermentation-induced soy protein isolate emulsion gel (FSEG). The FSEG was prepared by subjecting soy protein isolate (SPI) emulsion to ultrasonic treatment at various powers (0, 100, 200, 300, and 400 W), followed by lactic acid bacteria fermentation. Compared with the control group (0 W), the FSEG treated with ultrasound had higher hardness, water holding capacity (WHC) and rheological parameters. Particularly, at an ultrasonic power of 300 W, the FSEG had the highest hardness (101.69 ± 4.67 g) and WHC (75.20 ± 1.07%) (p < 0.05). Analysis of frequency sweep and strain scanning revealed that the storage modulus (G') and yield strains of FSEG increased after 300 W ultrasonic treatment. Additionally, the recovery rate after creep recovery test significantly increased from 18.70 ± 0.49% (0 W) to 58.05 ± 0.54% (300 W) (p < 0.05). Ultrasound treatment also resulted in an increased β-sheet content and the formation of a more compact micro-network structure. This led to a more uniform distribution of oil droplets and reduced mobility of water within the gel. Moreover, ultrasonic treatment significantly enhanced the encapsulation efficiency of quercetin in FSEG from 81.25 ± 0.62 % (0 W) to 90.04 ± 1.54% (300 W). The bioaccessibility of quercetin also increased significantly from 28.90 ± 0.40% (0 W) to 42.58 ± 1.60% (300 W) (p < 0.05). This study enriches the induction method of soy protein emulsion gels and provides some references for the preparation of fermented emulsion gels loaded with active substances.
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Affiliation(s)
- Chunpeng Han
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xinyu Ren
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xin Shen
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaoyu Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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4
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Hanley L, Dobson S, Marangoni AG. Legume milk-based yogurt mimetics structured using glucono-δ-lactone. Food Res Int 2024; 184:114259. [PMID: 38609239 DOI: 10.1016/j.foodres.2024.114259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2024] [Revised: 03/18/2024] [Accepted: 03/19/2024] [Indexed: 04/14/2024]
Abstract
The potential to produce protein-structured vegan yogurts with legumes was explored to offer an alternative to conventional polysaccharide-based varieties. Glucono-δ-lactone (GDL) was employed as a slow acidifying agent and was investigated for its ability to generate cold-set, yogurt-like gels using soy and lentil milks made using minimal processing steps. Soy (5.3 % protein) and lentil (6.1 % protein) milks were successfully gelled by GDL at concentrations of 0.5 % and 1 % w/w. Soy and lentil milks experienced similar acidification profiles and demonstrated good fits with double-exponential decay models. The physical properties of these legume gels were evaluated and compared to a commercial stirred dairy yogurt. Penetration tests were carried out on intact gels, then repeated after stirring. All intact soy samples demonstrated significantly stronger gel structures compared to the commercial yogurt, and most experienced greater amounts of brittleness. Results showed that the stirring of gels caused a notable decrease in firmness and brittleness in the soy gels, making them more similar to the control. Power-law modelling of viscosity curves demonstrated that all samples experienced non-Newtonian flow behavior (n < 0.29). Susceptibility to syneresis was measured by the degree of liquid loss following centrifugation. The optimization of protein type and GDL concentration to replicate the physical properties of dairy-based yogurts can enhance their consumer acceptance and provide a more customizable and controlled approach alternative to traditional fermentation methods.
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Affiliation(s)
- Laura Hanley
- Department of Food Science, University of Guelph, 50 Stone Road E, Guelph, ON N1G 2W1, Canada
| | - Stacie Dobson
- Department of Food Science, University of Guelph, 50 Stone Road E, Guelph, ON N1G 2W1, Canada
| | - Alejandro G Marangoni
- Department of Food Science, University of Guelph, 50 Stone Road E, Guelph, ON N1G 2W1, Canada.
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5
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Liang P, Chen S, Fang X, Wu J. Recent advance in modification strategies and applications of soy protein gel properties. Compr Rev Food Sci Food Saf 2024; 23:e13276. [PMID: 38284605 DOI: 10.1111/1541-4337.13276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 11/07/2023] [Accepted: 11/08/2023] [Indexed: 01/30/2024]
Abstract
Soy protein gel can be developed into a variety of products, ranging from traditional food (e.g., tofu) to newly developed food (e.g., soy yogurt and meat analog). So far, efforts are still needed to be made on modifying the gel properties of soy protein for improving its sensory properties as animal protein-based food substitutes. Furthermore, there is always a need to regulate its gel properties for designing novel and tailored products of soy protein gels due to the fast-growing plant protein-based product market. This review gave an emphasis on the latest modification strategies and applications of gel properties of soy protein. The modifying methods of soy protein gel properties were reviewed from an aspect of composition or processing. Compositional modification included changing protein composition and gelling conditions and using additives, whereas processing strategies can be achieved through physical, chemical, and enzymatic treatments. Several compositional modification and processing strategies have been both proven to alter the gel properties of soy protein effectively. So far, soy protein gel has been applied in the field of food and biomedicine. In the future, more mechanistic studies on the modification methods are still needed to facilitate the full application of soy protein gel.
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Affiliation(s)
- Peijun Liang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Simin Chen
- School of Pharmaceutical Sciences, Guangzhou Medical University, Guangzhou, China
| | - Xiang Fang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Jianfeng Wu
- College of Food Science, South China Agricultural University, Guangzhou, China
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6
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Bourouis I, Li B, Pang Z, Chen C, Liu X. Effect of soy peptides with different hydrolysis degrees on the rheological, tribological, and textural properties of soy protein isolate gels. J Food Sci 2023; 88:5122-5135. [PMID: 37872837 DOI: 10.1111/1750-3841.16794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2023] [Revised: 07/26/2023] [Accepted: 09/25/2023] [Indexed: 10/25/2023]
Abstract
This study was performed to examine the effect of two soy peptides addition with hydrolysis degrees of 90% and 30% (hydrolysis degree (DH)90, DH30) at various concentrations (1-10 mg/mL) on soy protein isolate (SPI) gel behavior and pure SPI gel was set as control. SPI gels with adding peptides were prepared, and their rheological, textural, and tribological properties, as well as water-holding capacity, zeta potential, and particle size, were determined. During the rheological measurement, adding peptides reduced storage modulus (G') compared to the control, with larger particles formed. However, peptide addition could significantly reduce gelation time, showing a more significant effect with DH30. The gels' firmness, adhesiveness, and water-holding capacity decreased as peptide concentration increased. Syneresis was observed in gels with peptides, whereas the control sample showed no syneresis. Based on the rheological results, the shear stress in the control sample was higher than in the gels containing peptides indicating more resistance to shear. The gels with DH30 showed greater G' and G″ than DH90 at all studied concentrations. Nevertheless, there was an improvement in the lubrication behavior of SPI gels with peptide addition. DH30 showed a relatively more significant friction reduction than DH90, indicating their slightly better lubrication properties.
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Affiliation(s)
- Imane Bourouis
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China
| | - Borui Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China
| | - Zhihua Pang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China
| | - Cunshe Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China
| | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China
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7
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Ziarno M, Zaręba D, Ścibisz I, Kozłowska M. Comprehensive studies on the stability of yogurt-type fermented soy beverages during refrigerated storage using dairy starter cultures. Front Microbiol 2023; 14:1230025. [PMID: 37692397 PMCID: PMC10485619 DOI: 10.3389/fmicb.2023.1230025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2023] [Accepted: 08/09/2023] [Indexed: 09/12/2023] Open
Abstract
Introduction This study aimed to assess the feasibility of utilizing commercially available dairy starter cultures to produce yogurt-type fermented soy beverages and evaluate the fundamental properties of the resulting products. Methods Sixteen different starter cultures commonly used in the dairy industry for producing fermented milks, such as yogurt, were employed in the study. The study investigated the acidification curves, acidification kinetics, live cell population of starter microflora during refrigerated storage, pH changes, water-holding capacity, texture analysis, carbohydrates content, and fatty acid profile of the yogurt-type fermented soy beverage. Results and Discussion The results demonstrated that the starter cultures exhibited distinct pH changes during the fermentation process, and these changes were statistically significant among the cultures. The acidification kinetics of different cultures of lactic acid bacteria showed characteristic patterns, which can be used to select the most suitable cultures for specific product production. The study also revealed that the choice of starter culture significantly influenced the starter microorganisms population in the yogurt-type fermented soy beverage. Additionally, the pH values and water-holding capacity of the beverages were affected by both the starter cultures and the duration of refrigerated storage. Texture analysis indicated that storage time had a significant impact on hardness and adhesiveness, with stabilization of these parameters observed after 7-21 days of storage. Furthermore, the fermentation process resulted in changes in the carbohydrate content of the soy beverages, which varied depending on the starter culture used.
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Affiliation(s)
- Małgorzata Ziarno
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences – SGGW (WULS-SGGW), Warsaw, Poland
| | - Dorota Zaręba
- Professor E. Pijanowski Catering School Complex in Warsaw, Warsaw, Poland
| | - Iwona Ścibisz
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences – SGGW (WULS-SGGW), Warsaw, Poland
| | - Mariola Kozłowska
- Department of Chemistry, Institute of Food Science, Warsaw University of Life Sciences – SGGW (WULS-SGGW), Warsaw, Poland
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8
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Liu L, Huang Y, Zhang X, Zeng J, Zou J, Zhang L, Gong P. Texture analysis and physicochemical characteristics of fermented soymilk gel by different lactic acid bacteria. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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9
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Li Z, Li T, Zhao M, Cui B, Hemar Y. Rheological and microstructural characterisation of lotus seed milks and their glucono-δ-lactone induced acid-set milk gels: 1. Effect of protein content. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
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10
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Wang Y, Fu Y, Azarpazhooh E, Li W, Liu Q, Rui X. Assessment of In Vitro Digestive Behavior of Lactic-Acid-Bacteria Fermented Soy Proteins: A Study Comparing Colloidal Solutions and Curds. Molecules 2022; 27:7652. [PMID: 36364477 PMCID: PMC9654442 DOI: 10.3390/molecules27217652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 10/29/2022] [Accepted: 11/03/2022] [Indexed: 11/09/2022] Open
Abstract
This study investigated the effect of lactic-acid-bacteria fermentation on the microstructure and gastrointestinal digestibility of soy proteins using a digestomics approach. Fermented soy protein isolates (FSPIs) under varied fermentation-terminal pH demonstrated a colloidal solution (FSPI-7.0/6.0) or yogurt-like curd (FSPI-5.0/4.0) state. Cryo-electron microscopy figures demonstrated the loosely stacked layer of FSPI-7.0/6.0 samples, whereas a denser gel network was observed for FSPI-5.0/4.0 samples. Molecular interactions shifted from dominant ionic bonds to hydrophobic forces and disulfide bonds. The gastric/intestinal digestion demonstrated that the curd samples afforded a significantly low particle size and high-soluble protein and peptide contents in the medium and late digestive phases. A peptidomics study showed that the FSPI-6.0 digestate at early intestinal digestion had a high peptidome abundance, whereas FSPI curd digestates (FSPI-5.0/4.0) elicited a postponed but more extensive promotion during medium and late digestion. Glycinin G2/G4 and β-conglycinin α/α' subunits were the major subunits promoted by FSPI-curds. The spatial structures of glycinin G2 and β-conglycinin α subunits demonstrated variations located in seven regions. Glycinin G2 region 6 (A349-K356) and β-conglycinin α subunit region 7 (E556-E575), which were located at the interior of the 3D structure, were the key regions contributing to discrepancies at the late stage.
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Affiliation(s)
- Yaqiong Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yumeng Fu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Elham Azarpazhooh
- Department of Agricultural Engineering Institute, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad 1696700, Iran
| | - Wei Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Qi Liu
- Department of Information Engineering, Nanjing Institute of Mechatronic Technology, Nanjing 211306, China
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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11
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Wang Y, Sun W, Zhang Y, Li W, Zhang Q, Rui X. Assessment of dynamic digestion fate of soy protein gel induced by lactic acid bacteria: A protein digestomics research. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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12
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Hui T, Tang T, Gu X, Yuan Z, Xing G. Comparison on Protein Bioaccessibility of Soymilk Gels Induced by Glucono-δ-Lactone and Lactic Acid Bacteria. Molecules 2022; 27:molecules27196202. [PMID: 36234732 PMCID: PMC9571249 DOI: 10.3390/molecules27196202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/14/2022] [Accepted: 09/19/2022] [Indexed: 12/01/2022] Open
Abstract
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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Affiliation(s)
- Tianran Hui
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
- Department of Biological and Environmental Sciences, Troy University, Troy, AL 36082, USA
| | - Ting Tang
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
| | - Xuan Gu
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
| | - Zhen Yuan
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
| | - Guangliang Xing
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
- Correspondence:
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13
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Harper AR, Dobson RCJ, Morris VK, Moggré GJ. Fermentation of plant-based dairy alternatives by lactic acid bacteria. Microb Biotechnol 2022; 15:1404-1421. [PMID: 35393728 PMCID: PMC9049613 DOI: 10.1111/1751-7915.14008] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 01/12/2022] [Accepted: 01/14/2022] [Indexed: 12/19/2022] Open
Abstract
Ethical, environmental and health concerns around dairy products are driving a fast‐growing industry for plant‐based dairy alternatives, but undesirable flavours and textures in available products are limiting their uptake into the mainstream. The molecular processes initiated during fermentation by lactic acid bacteria in dairy products is well understood, such as proteolysis of caseins into peptides and amino acids, and the utilisation of carbohydrates to form lactic acid and exopolysaccharides. These processes are fundamental to developing the flavour and texture of fermented dairy products like cheese and yoghurt, yet how these processes work in plant‐based alternatives is poorly understood. With this knowledge, bespoke fermentative processes could be engineered for specific food qualities in plant‐based foods. This review will provide an overview of recent research that reveals how fermentation occurs in plant‐based milk, with a focus on how differences in plant proteins and carbohydrate structure affect how they undergo the fermentation process. The practical aspects of how this knowledge has been used to develop plant‐based cheeses and yoghurts is also discussed.
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Affiliation(s)
- Aimee R Harper
- Biomolecular Interaction Centre, Food Transitions 2050 Joint Postgraduate School, and School of Biological Sciences, University of Canterbury, PO Box 4800, Christchurch, 8140, New Zealand.,The New Zealand Institute for Plant and Food Research Limited, 74 Gerald St, Lincoln, 7608, New Zealand.,The Riddet Institute, MacDiarmid Institute for Advanced Materials and Nanotechnology, University of Canterbury, PO Box 4800, Christchurch, 8140, New Zealand
| | - Renwick C J Dobson
- Biomolecular Interaction Centre, Food Transitions 2050 Joint Postgraduate School, and School of Biological Sciences, University of Canterbury, PO Box 4800, Christchurch, 8140, New Zealand.,The Riddet Institute, MacDiarmid Institute for Advanced Materials and Nanotechnology, University of Canterbury, PO Box 4800, Christchurch, 8140, New Zealand.,Bio21 Molecular Science and Biotechnology Institute, Department of Biochemistry and Molecular Biology, University of Melbourne, Parkville, Vic., 3010, Australia
| | - Vanessa K Morris
- Biomolecular Interaction Centre, Food Transitions 2050 Joint Postgraduate School, and School of Biological Sciences, University of Canterbury, PO Box 4800, Christchurch, 8140, New Zealand
| | - Gert-Jan Moggré
- The New Zealand Institute for Plant and Food Research Limited, 74 Gerald St, Lincoln, 7608, New Zealand
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14
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Zhang X, Zhang S, Xie B, Sun Z. Review: regulation on structure, rheological properties and aroma volatile compounds of fermented chickpea milk by enzymatic catalysis. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15692] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Xue Zhang
- College of Food Science and Technology Huazhong Agricultural University Wuhan Hubei 430070 China
- College of Food Engineering Henan University of Animal Husbandry and Economy Zhengzhou Henan 450011 China
| | - Shuai Zhang
- College of Food Science and Technology Huazhong Agricultural University Wuhan Hubei 430070 China
| | - Bijun Xie
- College of Food Science and Technology Huazhong Agricultural University Wuhan Hubei 430070 China
| | - Zhida Sun
- College of Food Science and Technology Huazhong Agricultural University Wuhan Hubei 430070 China
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15
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Ibrahim SG, Wan Ibadullah WZ, Saari N, Karim R. Quality improvement of kenaf‐based tofu: effects of kenaf seed substitution, and coagulant types and concentrations on the physicochemical quality, texture profile and microstructure of the tofu. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15725] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shafa’atu Giwa Ibrahim
- Department of Food Technology Faculty of Food Science and Technology Universiti Putra Malaysia Serdang 43400 Selangor Malaysia
- Department of Biochemistry and Molecular Biology Faculty of Science Usmanu Danfodiyo University Sokoto Nigeria
| | - Wan Zunairah Wan Ibadullah
- Department of Food Science Faculty of Food Science and Technology Universiti Putra Malaysia Serdang 43400 Selangor Malaysia
| | - Nazamid Saari
- Department of Food Science Faculty of Food Science and Technology Universiti Putra Malaysia Serdang 43400 Selangor Malaysia
| | - Roselina Karim
- Department of Food Technology Faculty of Food Science and Technology Universiti Putra Malaysia Serdang 43400 Selangor Malaysia
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16
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Ju Q, Wu C, Yuan Y, Hu Y, Zhou S, Luan G. Insights into the mechanism on Glucono-delta-lactone induced gelation of soybean protein at subunit level. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107402] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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17
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Ebert S, Michel W, Gotzmann L, Baune MC, Terjung N, Gibis M, Weiss J. Acidification behavior of mixtures of pork meat and wet texturized plant proteins in a minced model system. J Food Sci 2022; 87:1731-1741. [PMID: 35257380 DOI: 10.1111/1750-3841.16080] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 01/05/2022] [Accepted: 01/20/2022] [Indexed: 02/06/2023]
Abstract
The increasing use of wet texturized plant proteins as meat substitutes requires a characterization of their functional properties, especially in terms of pH-behavior when being mixed with meat proteins to create so-called hybrid products. In this study, a minced model system containing pork meat, curing salt, and various amounts (0-100 wt%) of wet extruded proteins from pea (Pea I, II), pumpkin (Pumpkin I, II, III), and sunflower was used to evaluate the effect of mixing on pH and time-dependent pH-changes upon the addition of glucono-delta-lactone (GDL). Increasing concentrations of plant extrudates resulted in a linear increase of the initial (pH0h ), intermediate (pH6h ), and final pH48h for all samples and higher slopes at higher native pH of extrudates were found. Acidification kinetics of all samples were similar with a distinct pH-drop by 0.3 to 0.8 pH-units per wt% GDL in the first 6 h, followed by a plateau where pH remained constant. At extrudate concentrations of 5 wt% (Pea I, II, Pumpkin I, II) or 15 wt% (Pumpkin III, Sunflower), a sufficient acidification with typically used GDL-amounts ( = 1 wt%) could be achieved, while higher plant protein contents required higher GDL-concentrations in order to reach a pH value of 5.0; a common target value in dry-cured sausages. A mathematical model was proposed to correlate pH, time, acidifier, extrudate concentration, and plant protein origin, to aid in the adjustment of dry-cured hybrid meat formulations, and to describe thresholds of the feasible extrudate and acidifier concentrations. PRACTICAL APPLICATION: Despite the increasing relevance of texturized plant proteins as meat mimetics, little is known about their functional and process-related properties. This study shows that plant protein origin, the level of meat replacement, and the amount of acidifier are linked to the time-dependent pH-value on the basis of a mathematical model. This brings food developers one step closer in creating tailored formulations and estimating the effects of these novel ingredients in the final product characteristics of hybrid meats and analogues.
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Affiliation(s)
- Sandra Ebert
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Wiebke Michel
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Lisa Gotzmann
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Marie-Christin Baune
- German Institute for Food Technology, Product Innovation, Lower Saxony, Quakenbrück, Germany
| | - Nino Terjung
- German Institute for Food Technology, Product Innovation, Lower Saxony, Quakenbrück, Germany
| | - Monika Gibis
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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18
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Yang M, Li N, Tong L, Fan B, Wang L, Wang F, Liu L. Comparison of physicochemical properties and volatile flavor compounds of pea protein and mung bean protein-based yogurt. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112390] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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19
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Grape Pomace as a New Coagulant for Tofu Production: Physicochemical and Sensory Effects. Foods 2021; 10:foods10081857. [PMID: 34441633 PMCID: PMC8394432 DOI: 10.3390/foods10081857] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 08/06/2021] [Accepted: 08/09/2021] [Indexed: 12/17/2022] Open
Abstract
Tofu, one of the most important products made from soymilk, is obtained through a coagulation process performed with various coagulants (acids, salts and, enzymes). In this study, innovative tofu samples were produced using the grape pomace (GP) powders of different varieties (Barbera, Chardonnay, Moscato, and Pinot Noir) with different origins (fermented and distilled) at two concentration levels (2.5% and 5% w/v) as coagulants, and comparisons with traditional tofu were made. Physicochemical characteristics, phenolic contents, radical scavenging activity levels, textural properties, and consumer acceptability were evaluated. The moisture, protein content, and pH levels of GP tofu samples were slightly lower than those of traditional tofu. Regarding textural parameters, except for hardness, all other parameters were significantly lower in GP tofu samples, with differences due to GP concentration. The colours of GP tofu varied from amber-yellow to violet according to the GP origin. The blue-violet colours were observed predominantly in tofu samples obtained with Barbera and Pinot Noir GPs, while the other GP tofu samples showed amber-yellow colours. The concentrations of polyphenols were 2–10 times higher than in traditional tofu, while the radical scavenging activity levels were 9–80 times higher. The GP tofu samples were favoured by consumers, with small differences among the GP varieties.
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20
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Huang Z, He W, Zhao L, Liu H, Zhou X. Processing technology optimization for tofu curded by fermented yellow whey using response surface methodology. Food Sci Nutr 2021; 9:3701-3711. [PMID: 34262729 PMCID: PMC8269558 DOI: 10.1002/fsn3.2331] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 04/26/2021] [Accepted: 04/29/2021] [Indexed: 11/11/2022] Open
Abstract
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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Affiliation(s)
- Zhanrui Huang
- College of Food and Chemical EngineeringHunan Provincial Key Laboratory of Soybean Products Processing and Safety ControlShaoyang UniversityShaoyangChina
| | - Wanying He
- College of Food and Chemical EngineeringHunan Provincial Key Laboratory of Soybean Products Processing and Safety ControlShaoyang UniversityShaoyangChina
| | - Liangzhong Zhao
- College of Food and Chemical EngineeringHunan Provincial Key Laboratory of Soybean Products Processing and Safety ControlShaoyang UniversityShaoyangChina
| | - Haiyu Liu
- College of Food and Chemical EngineeringHunan Provincial Key Laboratory of Soybean Products Processing and Safety ControlShaoyang UniversityShaoyangChina
| | - Xiaojie Zhou
- College of Food and Chemical EngineeringHunan Provincial Key Laboratory of Soybean Products Processing and Safety ControlShaoyang UniversityShaoyangChina
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21
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Jiménez-Munoz LM, Tavares GM, Corredig M. Design future foods using plant protein blends for best nutritional and technological functionality. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.049] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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22
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Yang X, Ren Y, Liu H, Huo C, Li L. Differences in the physicochemical, digestion and microstructural characteristics of soy protein gel acidified with lactic acid bacteria, glucono-δ-lactone and organic acid. Int J Biol Macromol 2021; 185:462-470. [PMID: 34147525 DOI: 10.1016/j.ijbiomac.2021.06.071] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 05/31/2021] [Accepted: 06/10/2021] [Indexed: 11/25/2022]
Abstract
This study evaluated the differences in the physicochemical, digestion and microstructure of soy protein gels acidified with Lactobacillus casei (L. casei), glucono-δ-lactone (GDL) and citric acid. The maximum acidification rate was as follows: citric acid > GDL > L. casei. The gelation points of L. casei-induced gel (LC gel) and GDL-induced gel (GDL gel) occurred at 74 min and 55 min; however, gelation point of citric acid-induced gel (CA gel) was not detected because acidification was too fast. LC gel showed the high gel hardness (20.40 ± 2.23 g) and water holding capacity (84.58 ± 0.59%). At the end of intestinal digestion, the average particle size of the LC gel was the largest, but there was no significant difference between GDL gel and CA gel. The microstructure of the GDL gel was found to be the densest. Acidification rate was the "key step" of acid-induced gels, while both the proteolytic and exopolysaccharide (EPS) production capacity were involved in LC gel.
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Affiliation(s)
- Xiaoyu Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yiming Ren
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Huifang Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Chunyan Huo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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23
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Levy R, Okun Z, Davidovich-Pinhas M, Shpigelman A. Utilization of high-pressure homogenization of potato protein isolate for the production of dairy-free yogurt-like fermented product. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106442] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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24
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Zhang Z, Fu Y, Liu Q, Simpson BK, Azarpazhooh E, Dong M, Rui X. Effect of lactic fermentation on soy protein digestive pattern assessed by an in vitro dynamic gastrointestinal digestion model and the influence on human faecal microbiota. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:871-879. [PMID: 32729126 DOI: 10.1002/jsfa.10694] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 07/12/2020] [Accepted: 07/29/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The aim of this study was to investigate the effect of lactic fermentation on soy protein gastrointestinal digestive pattern and the influence of protein digesta on human faecal microbiota. Soymilk and soy yogurt were prepared in this study and a novel in vitro dynamic gastrointestinal model was employed to simulate gastric and duodenum digestions. Particle size, sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE), and peptide content were monitored at the end of duodenum tract. RESULTS Ingestion of soy yogurt allowed a rapid drop in pH from 7.0 to 5.0 at simulated duodenal digestion (0-30 min), and resulted in a loss in soluble protein content compared to that of soymilk. The electrophoretic pattern between soymilk and soy yogurt exerted distinctive differences at early stages of duodenal digestion (0-60 min) and resulted in different peptide contents (180 min). Soy yogurt duodenal digesta collected at 180 min (D180), by co-fermentation with human intestinal flora distribution, allowed a higher population in Bifidobacterium spp., Lactobacillus/Enterococcus spp. and Streptococcus/Lactococcus spp., whereas soy yogurt D30 resulted in lower population in Clostridium and Escherichia coli compared to samples co-fermented with soymilk digesta. CONCLUSION The results demonstrated lactic fermentation of soy protein modulated human intestinal microflora and might relate to the different protein digestive behaviours. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Ziyu Zhang
- College of Food Science and Technology, Nanjing Agricultural University,1 WeiGang, Nanjing, 210095, P. R. China
| | - Yumeng Fu
- College of Food Science and Technology, Nanjing Agricultural University,1 WeiGang, Nanjing, 210095, P. R. China
| | - Qi Liu
- Department of Information Engineering, Nanjing Institute of Mechatronic Technology, Nanjing, P. R. China
| | - Benjamin K Simpson
- Department of Food Science and Agricultural Chemistry, McGill University, Macdonald, QC, Canada
| | - Elham Azarpazhooh
- Khorasan Razavi Agricultural and Natural Resources Research and Education Centre, Agricultural Research Education and Extension Organization (AREEO), Mashhad, Iran
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University,1 WeiGang, Nanjing, 210095, P. R. China
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural University,1 WeiGang, Nanjing, 210095, P. R. China
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25
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Ningtyas DW, Tam B, Bhandari B, Prakash S. Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106226] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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26
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Cui L, Chang SK, Nannapaneni R. Comparative studies on the effect of probiotic additions on the physicochemical and microbiological properties of yoghurt made from soymilk and cow's milk during refrigeration storage (R2). Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107474] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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27
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Zheng L, Regenstein JM, Teng F, Li Y. Tofu products: A review of their raw materials, processing conditions, and packaging. Compr Rev Food Sci Food Saf 2020; 19:3683-3714. [PMID: 33337041 DOI: 10.1111/1541-4337.12640] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 08/13/2020] [Accepted: 09/01/2020] [Indexed: 02/07/2023]
Abstract
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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Affiliation(s)
- Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin, China
- Department of Food Science, Cornell University, Ithaca, New York
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York
| | - Fei Teng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
- Harbin Institute of Food Industry, Harbin, China
- Heilongjiang Academy of Green Food Science, Harbin, China
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28
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Zhu YY, Thakur K, Feng JY, Cai JS, Zhang JG, Hu F, Wei ZJ. B-vitamin enriched fermented soymilk: A novel strategy for soy-based functional foods development. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.019] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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29
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Raak N, Rohm H, Jaros D. Enzymatically Cross-Linked Sodium Caseinate as Techno-Functional Ingredient in Acid-Induced Milk Gels. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02527-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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30
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Enzymatic hydrolysis of pea protein: Interactions and protein fractions involved in fermentation induced gels and their influence on rheological properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105793] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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31
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Wu H, Dong JJ, Dai YQ, Liu XL, Zhou JZ, Xia XD. Effects of lactic acid bacteria fermented yellow whey on the protein coagulation and isoflavones distribution in soymilk. Food Chem 2020; 334:127484. [PMID: 32711263 DOI: 10.1016/j.foodchem.2020.127484] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 06/12/2020] [Accepted: 07/01/2020] [Indexed: 11/17/2022]
Abstract
This study investigated the soymilk coagulation induced by fermented yellow whey (FYW), which is extensively used as a natural tofu coagulant in China. The aggregations involving proteins and isoflavone particles caused by FYW were analyzed using the proteomic technology and high-performance liquid chromatography, respectively. As indicated, the FYW-induced coagulation of soy proteins mainly occurred at pH 5.80-5.90. When the pH of soymilk decreased, the 7S β, 11S A3 and some of 11S A1a subunits and SBP, Bd, lectin and TA aggregated the earliest, and later did the 11S A4, other 11S A1a, 11S A2 and 11S A1b subunits. The 7S α and α' subunits and TB showed an obvious delay in aggregation. Moreover, isoflavones in the form of aglycones were more likely to coprecipitate with proteins, compared with glycosides. These results could provide an important reference and assistance for future research on the development of traditional FYW-tofu.
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Affiliation(s)
- Han Wu
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu Province 210014, PR China
| | - Jia-Jia Dong
- Key Research Laboratory of Chinese Medicine Processing of Jiangsu Province, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Yi-Qiang Dai
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu Province 210014, PR China
| | - Xiao-Li Liu
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu Province 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Jian-Zhong Zhou
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu Province 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Xiu-Dong Xia
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu Province 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
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32
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Jiang ZQ, Wang J, Stoddard F, Salovaara H, Sontag-Strohm T. Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour. Foods 2020; 9:E755. [PMID: 32517303 PMCID: PMC7353556 DOI: 10.3390/foods9060755] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2020] [Revised: 06/02/2020] [Accepted: 06/04/2020] [Indexed: 11/17/2022] Open
Abstract
Faba bean protein has good functionalities, but it is little used in the food industry. This study identified a challenge from unfavourable starch gelation when utilizing faba bean for producing protein-based emulsion gel foods, and developed processing methods to overcome that. Two types of protein-based emulsion gel foods, namely yogurt and tofu analogue products, were prepared. The processing methods in this study involved steps of thermal pre-treatment of the beans, dehulling, milling, adding plant oil, homogenization, prevention of starch gelation, and inducing protein gelation. Two methods for preventing starch gelation were studied, namely starch removal and hydrolysis. The gel texture, water-holding capacity, and structural properties of the gel products were evaluated. Both starch-gelation prevention methods produced yogurt and tofu analogue products having typical emulsion gel properties. Hydrolysis of starch was favourable for producing the yogurt analogue, because the hydrolysate compounds improved the gel strength and viscosity. Moreover, it utilized the whole flour, meaning all the nutrients from the cotyledon were used and no side-stream was created. In contrast, starch removal was slightly better than hydrolysis for producing the tofu analogue, because the hydrolysate lowered the gel strength and water-holding capacity of the products. It is both possible and ecologically sustainable to utilize whole faba bean flour for making emulsion gel products.
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Affiliation(s)
- Zhong-Qing Jiang
- Department of Food and Environmental Sciences, University of Helsinki, 00100 Helsinki, Finland; (J.W.); (H.S.); (T.S.-S.)
| | - Jing Wang
- Department of Food and Environmental Sciences, University of Helsinki, 00100 Helsinki, Finland; (J.W.); (H.S.); (T.S.-S.)
| | - Frederick Stoddard
- Department of Agricultural Sciences, Viikki Plant Science Centre and Helsinki Sustainability Centre, University of Helsinki, 00100 Helsinki, Finland;
| | - Hannu Salovaara
- Department of Food and Environmental Sciences, University of Helsinki, 00100 Helsinki, Finland; (J.W.); (H.S.); (T.S.-S.)
| | - Tuula Sontag-Strohm
- Department of Food and Environmental Sciences, University of Helsinki, 00100 Helsinki, Finland; (J.W.); (H.S.); (T.S.-S.)
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33
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Jiang Y, Jia J, Xiong D, Xu X, Yang Y, Liu X, Duan X. Effects of short-term fermentation with lactic acid bacteria on egg white: Characterization, rheological and foaming activities. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105507] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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34
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Miao W, He R, Feng L, Ma K, Zhang C, Zhou J, Chen X, Rui X, Zhang Q, Dong M, Li W, Xu Q. Study on processing stability and fermentation characteristics of donkey milk. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109151] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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35
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Yang X, Su Y, Li L. Study of soybean gel induced by Lactobacillus plantarum: Protein structure and intermolecular interaction. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108794] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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36
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A new style of fermented tofu by Lactobacillus casei combined with salt coagulant. 3 Biotech 2020; 10:81. [PMID: 32099732 DOI: 10.1007/s13205-019-2040-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Accepted: 12/26/2019] [Indexed: 10/25/2022] Open
Abstract
This research provided a new way to improve the quality of tofu using lactic acid bacteria combined with salt coagulants. In this study, the effect of Lactobacillus casei (L. casei) combined with salt coagulants (MgCl2, MgSO4, CaCl2, CaSO4) on the yield, water-holding capacity (WHC), texture, sensory factors, microstructure and flavour were analysed to evaluate the quality characteristics of fermented tofu. The results showed that the yield of tofu was significantly increased by the fermentation of L. casei (24.75-31.26%). There was no significant difference in the WHC of the tofu, and the value range of WHC was 77.32-80.52%. Fermentation increased the hardness of the tofu and made the tofu structure uniform. In L. casei + MgSO4 tofu, 10 flavour compounds were detected, and the relative content (54.29%) of the four main flavour compounds was highest. L. casei + MgSO4 had the highest sensory value (23.26). The fermentation of L. casei combined with salt coagulants significantly improved the quality characteristics of tofu.
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37
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Effects of enzyme-modified soybean beverage on the composition, yield, functionality and microstructure of Cheddar cheese-like products. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108498] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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38
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Shi Y, Yang Y, Piekoszewski W, Zeng J, Guan H, Wang B, Liu L, Zhu X, Chen F, Zhang N. Influence of four different coagulants on the physicochemical properties, textural characteristics and flavour of tofu. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14357] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yan‐guo Shi
- College of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Yang Yang
- College of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Wojciech Piekoszewski
- Department of Analytical Chemistry Jagiellonian University Kraków 999038 Poland
- School of Biomedicine Far Eastern Federal University Vladivostok 690012 Russian
| | - Jian‐hua Zeng
- College of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Hua‐nan Guan
- College of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Bing Wang
- College of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Lin‐lin Liu
- College of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Xiu‐qing Zhu
- College of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Feng‐lian Chen
- College of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Na Zhang
- College of Food Engineering Harbin University of Commerce Harbin 150076 China
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Zhao Y, Cao F, Li X, Mu D, Zhong X, Jiang S, Zheng Z, Luo S. Effects of different salts on the gelation behaviour and mechanical properties of citric acid‐induced tofu. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14348] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yan‐Yan Zhao
- Key Laboratory for Agricultural Products Processing of Anhui Province School of Food and Bioengineering Hefei University of Technology Hefei 230009 China
| | - Feng‐Hong Cao
- Key Laboratory for Agricultural Products Processing of Anhui Province School of Food and Bioengineering Hefei University of Technology Hefei 230009 China
| | - Xing‐Jiang Li
- Key Laboratory for Agricultural Products Processing of Anhui Province School of Food and Bioengineering Hefei University of Technology Hefei 230009 China
| | - Dong‐Dong Mu
- Key Laboratory for Agricultural Products Processing of Anhui Province School of Food and Bioengineering Hefei University of Technology Hefei 230009 China
| | - Xi‐Yang Zhong
- Key Laboratory for Agricultural Products Processing of Anhui Province School of Food and Bioengineering Hefei University of Technology Hefei 230009 China
| | - Shao‐Tong Jiang
- Key Laboratory for Agricultural Products Processing of Anhui Province School of Food and Bioengineering Hefei University of Technology Hefei 230009 China
| | - Zhi Zheng
- Key Laboratory for Agricultural Products Processing of Anhui Province School of Food and Bioengineering Hefei University of Technology Hefei 230009 China
| | - Shui‐Zhong Luo
- Key Laboratory for Agricultural Products Processing of Anhui Province School of Food and Bioengineering Hefei University of Technology Hefei 230009 China
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Pang Z, Xu R, Zhu Y, Li H, Bansal N, Liu X. Comparison of rheological, tribological, and microstructural properties of soymilk gels acidified with glucono-δ-lactone or culture. Food Res Int 2019; 121:798-805. [DOI: 10.1016/j.foodres.2018.12.062] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2018] [Revised: 12/24/2018] [Accepted: 12/30/2018] [Indexed: 12/22/2022]
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Román L, Matia-Merino L, Reguilón MP, Gómez M. Extruded Maize Flour as Texturizing Agent in Acid-Unheated Skim Milk Gels. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02252-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Rui X, Zhang Q, Huang J, Li W, Chen X, Jiang M, Dong M. Does lactic fermentation influence soy yogurt protein digestibility: a comparative study between soymilk and soy yogurt at different pH. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:861-867. [PMID: 30006936 DOI: 10.1002/jsfa.9256] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2018] [Revised: 07/06/2018] [Accepted: 07/10/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Lactic acid bacteria fermentation allows soymilk to form a yogurt-like product accompanied by protein acidic coagulation. It is not known whether the coagulation of soy protein during fermentation influences protein digestibility when ingested. In the present study, soymilk (pH 6.3) and soy yogurt (SY) at different pH (6.0, 5.7, 5.4 and 5.1) were subjected to in vitro gastrointestinal digestion (GIS) and a comparison study was conducted. RESULTS Lactic fermentation allowed the pH of soymilk to reduce gradually to 5.1 in 330.0 min. A decline in pH resulted in the volume-weighted mean diameters D[4,3] and D[v,90] increasing from 0.81 to 97 µm and 1.82 to 273 µm, respectively. Predominant proteins lost their solubility between pH 6.0 and 5.7. Application of GIS allowed SY samples, especially SY-5.7, SY-5.4 and SY-5.1, to reveal particles with a predominant peak at approximately 10 µm and also lower soluble proteins compared to soymilk, with reduction percentages of 18%, 28% and 43%. The cleavage pattern of soy protein during GIS was scarcely affected by the sample pH. However, a lower quantity of the band at 33.9 kDa was found in SY-5.7, SY-5.4 and SY-5.1. CONCLUSION The results of the present study demonstrate that lactic fermentation altered soy protein digestibility. With the process of protein coagulation, SY-5.7, 5.4 and 5.1 had a lower bioaccessible protein content compared to that of soymilk. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Xin Rui
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Qiuqin Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Jin Huang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Wei Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Xiaohong Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Mei Jiang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China
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Zhang Q, Wang C, Li B, Li L, Lin D, Chen H, Liu Y, Li S, Qin W, Liu J, Liu W, Yang W. Research progress in tofu processing: From raw materials to processing conditions. Crit Rev Food Sci Nutr 2018; 58:1448-1467. [PMID: 27977295 DOI: 10.1080/10408398.2016.1263823] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
As a traditional soybean product with good quality and a healthy food with many functional components, tofu is increasingly consumed in people's daily life. Traditional tofu processing consists of numerous steps, including the soaking and grinding of soybean seeds, heating of the soybean slurry, filtering, and addition of coagulants, and others. The properties of soybean seeds, processing scale, soaking and heating conditions, type and concentration of coagulant, and other factors collectively impact the processing steps and the final tofu quality. The generation of whole soybean tofu with more nutritive value comparing with traditional tofu has been successfully reported by several studies. As one of the most important functional component, isoflavones and their presence in tofu are also influenced by the above-mentioned factors, which influence the nutritive value of tofu. Research investigating the influence of tofu processing conditions on the quality and isoflavone profiles of tofu are the subject of this review. Issues that should be further studied to investigate the influence of processing conditions on the quality and nutritive value of tofu are also introduced.
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Affiliation(s)
- Qing Zhang
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
- b Key Laboratory of Crop Ecophysiology and Farming System in Southwest , Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System , Chengdu , Sichuan , China
| | - Chenzhi Wang
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Bokang Li
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Lin Li
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Derong Lin
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Hong Chen
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Yaowen Liu
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Suqing Li
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Wen Qin
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Jiang Liu
- b Key Laboratory of Crop Ecophysiology and Farming System in Southwest , Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System , Chengdu , Sichuan , China
- c Institute of Ecological Agriculture, Sichuan Agricultural University , Chengdu , Sichuan , China
| | - Weiguo Liu
- b Key Laboratory of Crop Ecophysiology and Farming System in Southwest , Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System , Chengdu , Sichuan , China
- c Institute of Ecological Agriculture, Sichuan Agricultural University , Chengdu , Sichuan , China
| | - Wenyu Yang
- b Key Laboratory of Crop Ecophysiology and Farming System in Southwest , Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System , Chengdu , Sichuan , China
- d College of Agronomy, Sichuan Agricultural University , Chengdu , Sichuan , China
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Zhao Y, Liu Q, Zhang S, Jiang L, Liu Y, Han C. Formation and Properties of Recombined Soymilk and Cow’s Milk Gels: Effect of Glucono-δ-lactone. J Oleo Sci 2018; 67:885-892. [DOI: 10.5650/jos.ess17245] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Yue Zhao
- Food Science College, Northeast Agricultural University
| | - Qingguan Liu
- Food Science College, Northeast Agricultural University
| | - Shuang Zhang
- Food Science College, Northeast Agricultural University
| | | | - Yang Liu
- Food Science College, Northeast Agricultural University
| | - Cuiping Han
- Food Science College, Northeast Agricultural University
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Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.005] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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48
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Li C, Rui X, Zhang Y, Cai F, Chen X, Jiang M. Production of tofu by lactic acid bacteria isolated from naturally fermented soy whey and evaluation of its quality. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.054] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Rui X, Xing G, Zhang Q, Zare F, Li W, Dong M. Protein bioaccessibility of soymilk and soymilk curd prepared with two Lactobacillus plantarum strains as assessed by in vitro gastrointestinal digestion. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.09.029] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Xiudong X, Ying W, Xiaoli L, Ying L, Jianzhong Z. Soymilk residue (okara) as a natural immobilization carrier for Lactobacillus plantarum cells enhances soymilk fermentation, glucosidic isoflavone bioconversion, and cell survival under simulated gastric and intestinal conditions. PeerJ 2016; 4:e2701. [PMID: 27867770 PMCID: PMC5111894 DOI: 10.7717/peerj.2701] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2016] [Accepted: 10/18/2016] [Indexed: 01/11/2023] Open
Abstract
Cell immobilization is an alternative to microencapsulation for the maintenance of cells in a liquid medium. However, artificial immobilization carriers are expensive and pose a high safety risk. Okara, a food-grade byproduct from soymilk production, is rich in prebiotics. Lactobacilli could provide health enhancing effects to the host. This study aimed to evaluate the potential of okara as a natural immobilizer for L. plantarum 70810 cells. The study also aimed to evaluate the effects of okara-immobilized L. plantarum 70810 cells (IL) on soymilk fermentation, glucosidic isoflavone bioconversion, and cell resistance to simulated gastric and intestinal stresses. Scanning electron microscopy (SEM) was used to show cells adherence to the surface of okara. Lactic acid, acetic acid and isoflavone analyses in unfermented and fermented soymilk were performed by HPLC with UV detection. Viability and growth kinetics of immobilized and free L. plantarum 70810 cells (FL) were followed during soymilk fermentation. Moreover, changes in pH, titrable acidity and viscosity were measured by conventional methods. For in vitro testing of simulated gastrointestinal resistance, fermented soymilk was inoculated with FL or IL and an aliquot incubated into acidic MRS broth which was conveniently prepared to simulate gastric, pancreatic juices and bile salts. Survival to simulated gastric and intestinal stresses was evaluated by plate count of colony forming units on MRS agar. SEM revealed that the lactobacilli cells attached and bound to the surface of okara. Compared with FL, IL exhibited a significantly higher specific growth rate, shorter lag phase of growth, higher productions of lactic and acetic acids, a faster decrease in pH and increase in titrable acidity, and a higher soymilk viscosity. Similarly, IL in soymilk showed higher productions of daizein and genistein compared with the control. Compared with FL, IL showed reinforced resistance to simulatedgastric and intestinal stresses in vitro that included low pH, low pH plus pepsin, pancreatin, and bile salt. Our results indicate that okara is a new potential immobilization carrier to enhance the growth and glucosidic isoflavone bioconversion activities of L. plantarum in soymilk and improve cell survivability following simulated gastric and intestinal conditions.
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Affiliation(s)
- Xia Xiudong
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences , Nanjing , Jiangsu , PR China
| | - Wang Ying
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences , Nanjing , Jiangsu , PR China
| | - Liu Xiaoli
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences , Nanjing , Jiangsu , PR China
| | - Li Ying
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences , Nanjing , Jiangsu , PR China
| | - Zhou Jianzhong
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences , Nanjing , Jiangsu , PR China
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