Effect of Transglutaminase Pre-Crosslinking Treatment Incorporated with Glucono-δ-lactone on the Physicochemical and Digestive Properties of Tofu

被引:12
作者
Hui, Tianran [1 ,2 ]
Xing, Guangliang [1 ]
机构
[1] Changshu Inst Technol, Sch Biol & Food Engn, Changshu 215500, Jiangsu, Peoples R China
[2] Troy Univ, Dept Biol & Environm Sci, Troy, AL 36082 USA
关键词
tofu; transglutaminase; glucono-delta-lactone; in vitro digestion; bioaccessibility; PROTEIN BIOACCESSIBILITY; SOYMILK CURD; FERMENTATION; GELATION;
D O I
10.3390/polym14122364
中图分类号
O63 [高分子化学(高聚物)];
学科分类号
070305 ; 080501 ; 081704 ;
摘要
This study evaluated the effect of transglutaminase (TGase) pre-crosslinking treatment on the physicochemical and digestive characteristics of tofu coagulated by glucono-delta-lactone (GDL). Results showed that certain TGase pre-crosslinking times (0.5, 1, 2 and 3 h) could promote the colloidal stability of soymilk with increased particle average sizes and absolute values of zeta potential. Particularly, the water holding capacity and gel strength of tofu pre-crosslinked by TGase for 2 h were 6.8% and 47.7% enhancement, respectively, compared to the control, and exhibited the highest score of overall acceptability. However, extensive pre-crosslinking by TGase for 3 h had an adverse impact on the sensory of tofu with poor firmness, rough structure and whey separation. Hence, the tofu gel pre-crosslinked by TGase for 2 h and then coagulated by GDL was recommended which showed a "slow release" mode of soluble proteins during the in vitro digestion phase, and had more chances to release bioactive peptides than soymilk.
引用
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页数:12
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