Characterization and in vitro digestibility of soybean tofu: Influence of the different kinds of coagulant

• Published in: Food chemistry 2024-08, Vol.450, p.138984-138984, Article 138984
• Main Authors: Shi, Wenyi, Zhang, Tingting, Xie, Hexiang, Xing, Beibei, Wen, Pingwei, Ouyang, Kefan, Xiao, Fangjie, Guo, Qing, Xiong, Hua, Zhao, Qiang
• Format: Article
• Language: English
• Subjects: Coagulants; Digestivity; Structural properties; Textural properties; Thermal characteristics; Tofu
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2024.138984

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. [Display omitted] •Tofu coagulated with GYP and WVG exhibited higher digestibility than others.•The WVG group showed the highest thermal stability, digestibility, and water content.•Compared with WVG,the GYP tofu had the highest ash content, hardness, and chewiness•Tofu coagulated with MTGase had the highest springiness and cohesiveness.