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Lee GY, Jung MJ, Kim BM, Jun JY. Effects of Sodium Alginate on the Physical Properties and Storage Stability of Freeze-Dried Tofu Coagulated with Crab Shell Extract. Foods 2023; 13:74. [PMID: 38201102 PMCID: PMC10778650 DOI: 10.3390/foods13010074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 12/17/2023] [Accepted: 12/18/2023] [Indexed: 01/12/2024] Open
Abstract
The amount of processed by-products such as crab shells is increasing, but industrial utilization is insufficient. In our previous study, crab shell extract (CSE) acted as a coagulant for tofu manufacturing. This study aimed to reduce freeze-dried (FD) tofu breakdown by improving its physical properties through adding sodium alginate (SA). FD state in tofu helps increase storage and availability, but FD tofu frequently fractures during processing, which is a concern for manufacturers. Tofu samples were prepared with either crab shell extract (CSE) or MgCl2, and SA, and freeze-dried. In the yields of FD tofu samples, there were no significant differences (p < 0.05). The brokenness of FD tofu samples was lower in CSE than in MgCl2 and was significantly reduced by SA in both tofu samples, which was affected by hardness. The water-holding capacity decreased after freeze-drying, and CSE reduced this decrease, regardless of SA addition. The microstructures differed depending on the coagulant and were dense upon SA addition. The FD tofu was packed into a multilayer film and stored at 25 °C or 45 °C for 6 months to investigate storage stability. During the storage, brokenness was unchanged in all tofu samples, indicating that they maintained their original structure. There were no significant differences in the volatile base nitrogen and thiobarbituric acid values according to the coagulant type and SA addition (p < 0.05). In conclusion, SA reduced FD tofu breakdown by improving the network structure, which may help increase FD tofu quality and decrease economic loss.
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Affiliation(s)
| | | | | | - Joon-Young Jun
- Food Convergence Research Division, Korea Food Research Institute, Wanju 55365, Republic of Korea; (G.-Y.L.); (M.-J.J.); (B.-M.K.)
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Li W, Bi D, Yi J, Yao L, Cao J, Yang P, Li M, Wu Y, Xu H, Hu Z, Xu X. Soy protein isolate-polyguluronate nanoparticles loaded with resveratrol for effective treatment of colitis. Food Chem 2023; 410:135418. [PMID: 36652800 DOI: 10.1016/j.foodchem.2023.135418] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 12/14/2022] [Accepted: 01/04/2023] [Indexed: 01/07/2023]
Abstract
Polyguluronate (PG) is an acidic homopolymer of α-(1,4)-l-guluronate separated from alginate. In this study, PG was first grafted with soy protein isolate (SPI) through the Maillard reaction to obtain a new glycoprotein (SPI-PG). Then, this novel glycoprotein was used to prepare nanoparticles to encapsulate the resveratrol (RES). Our results showed that SPI-PG-RES had better pH stability, storage stability and ionic stability than SPI-RES. In vitro digestion experiments showed that the RES bioavailability of SPI-PG-RES was much higher than that of free RES and SPI-RES. Furthermore, the in vitro antioxidant capacity of SPI-PG-RES was much stronger than that of free RES and SPI-RES. In addition, SPI-PG-RES was more effective in preventing the symptoms of DSS-induced colitis than RES and SPI-RES. These results suggested that the protein nanoparticles prepared using SPI-PG were a stable and effective hydrophobic polyphenol carrier and could be applied to food-grade components in functional foods and nutritional supplements.
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Chen H, Lin B, Zhang R, Gong Z, Wen M, Su W, Zhou J, Zhao L, Wang J. Controllable preparation of chitosan oligosaccharides via a recombinant chitosanase from marine Streptomyces lydicus S1 and its potential application on preservation of pre-packaged tofu. Front Microbiol 2022; 13:1007201. [PMID: 36225376 PMCID: PMC9549211 DOI: 10.3389/fmicb.2022.1007201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Accepted: 08/29/2022] [Indexed: 11/13/2022] Open
Abstract
Chitosan oligosaccharides (COSs) are widely applied in many areas due to its various biological activities. Controllable preparation of COSs with desired degree of polymerization (DP) via suitable chitosanase is of great value. Herein, a novel glycoside hydrolase (GH) family 46 chitosanase (SlCsn46) from marine Streptomyces lydicus S1 was prepared, characterized and used to controllably produce COSs with different DP. The specific activity of purified recombinant SlCsn46 was 1,008.5 U/mg. The optimal temperature and pH of purified SlCsn46 were 50°C and 6.0, respectively. Metal ions Mn2+ could improve the stability of SlCsn46. Additionally, SlCsn46 can efficiently hydrolyze 2% and 4% colloidal chitosan to prepare COSs with DP 2–4, 2–5, and 2–6 by adjusting the amount of SlCsn46 added. Moreover, COSs with DP 2–4, 2–5, and 2–6 exhibited potential application value for prolonging the shelf-life of pre-packaged Tofu. The water-holding capacity (WHC), sensorial properties, total viable count (TVC), pH and total volatile base nitrogen (TVB-N) of pre-packed tofu incorporated with 4 mg/mL COSs with DP 2–4, 2–5, and 2–6 were better than those of the control during 15 days of storage at 10°C. Thus, the controllable hydrolysis strategy provides an effective method to prepare COSs with desired DP and its potential application on preservation of pre-packed tofu.
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Affiliation(s)
- Hao Chen
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, China
| | - Bilian Lin
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Rui Zhang
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Zhouliang Gong
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Ming Wen
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
| | - Weiming Su
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, China
| | | | - Liangzhong Zhao
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
- *Correspondence: Liangzhong Zhao,
| | - Jianrong Wang
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, China
- Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang, China
- Shenzhen Raink Ecology and Environment Co., Ltd., Shenzhen, China
- Jianrong Wang,
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