Research Progress on Tofu Coagulants and Their Coagulation Mechanisms

被引：0

作者：

Geng, Yuhan ^{[1
]}

Du, Xin ^{[1
]}

Jia, Rui ^{[1
]}

Zhu, Yi ^{[1
,2
]}

Lu, Yuhao ^{[1
]}

Guan, Xiangfei ^{[1
]}

Hu, Yuehan ^{[1
]}

Zhu, Xinyu ^{[1
]}

Zhang, Minlian ^{[1
]}

机构：

[1] Tsinghua Univ, Inst Biochem Engn, Dept Chem Engn, Beijing 100084, Peoples R China

[2] Beihang Univ, Sch Humanities & Social Sci, Sch Publ Adm, Beijing 100083, Peoples R China

来源：

FOODS | 2024年 / 13卷 / 21期

基金：

国家重点研发计划;

关键词：

tofu; coagulant; coagulation; mechanism; BITTERN-SOLIDIFIED TOFU; PHYSICAL-PROPERTIES; SOYBEAN PROTEIN; CHLORIDE CONCENTRATION; SOYMILK; TRANSGLUTAMINASE; GELATION; MICROSTRUCTURE; PHYTATE; QUALITY;

D O I：

10.3390/foods13213475

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Tofu has captivated researchers' attention due to its distinctive texture and enrichment in nutritional elements, predominantly soybean protein. Coagulants play a critical role in promoting coagulation during tofu production, directly influencing its texture, quality, and physicochemical characteristics. Currently, the impact of coagulant characteristics on coagulation, as well as the underlying mechanisms, remain unclear. This review provides a summary of research progress on salt coagulants, acid coagulants, enzyme coagulants, novel coagulants, polysaccharide additives, and various coagulant formulations. The coagulation mechanisms of various coagulants are also discussed. Accordingly, this paper seeks to offer reliable theoretical guidance for the development of novel coagulants and the realization of fully automated tofu production.

引用

页数：23

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