Underlying mechanisms of different polysaccharides on the texture characteristics and protein digestibility of soybean curd

This study aimed to investigate the effects of the addition of potato starch (PS) and guar gum (GG) at different concentrations (0.4 and 0.8%) on the physical properties, protein conformation, and in vitro digestibility of soybean curd. The results indicated that the PS acted as a filler in the prot...

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Bibliographic Details
Published in:Food hydrocolloids 2025-02, Vol.159, p.110653, Article 110653
Main Authors: Hu, Feifei, Shimada, Takashi L., Ogawa, Yukiharu
Format: Article
Language:English
Subjects:
adhesion
amino acid composition
chewiness
crosslinking
digestibility
digestible protein
digestion
disulfides
firmness
guar gum
hydrocolloids
hydrogen
hydrophobicity
Microstructure
molecular weight
peptides
Physicochemical property
Plant protein
potato starch
protein conformation
proteolysis
Simulated digestion
texture
Tofu
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Summary:This study aimed to investigate the effects of the addition of potato starch (PS) and guar gum (GG) at different concentrations (0.4 and 0.8%) on the physical properties, protein conformation, and in vitro digestibility of soybean curd. The results indicated that the PS acted as a filler in the protein structure, enhancing the firmness, springiness, and chewiness of the soybean curd. GG encapsulated the disorganized filamentous protein matrix, increasing the adhesiveness of the soybean curd. The addition of GG and PS reduced the hydrophobic interactions and disulfide bonds responsible for cross-linking soybean curd proteins, while forming more hydrogen bonds with the proteins (p 
ISSN:0268-005X
DOI:10.1016/j.foodhyd.2024.110653