Review
Food Science & Technology
Xiangfei Guan, Xuequn Zhong, Yuhao Lu, Xin Du, Rui Jia, Hansheng Li, Minlian Zhang
Summary: This review explores the changes in soy protein composition and structure during tofu processing, and how factors like soybean varieties, storage conditions, and coagulant types impact tofu quality. It highlights current research advantages and limitations, providing suggestions for future tofu production research.
Article
Food Science & Technology
Qianru Li, Yufei Hua, Xingfei Li, Xiangzhen Kong, Caimeng Zhang, Yeming Chen
Summary: This study investigated the effect of heating temperatures on the properties of soymilk and how it affects the quality of tofu gels. The results showed that heat treatment significantly affected the gelation time, mechanical properties, and viscoelastic properties of tofu gels. This study provides valuable information for the improvement of tofu processing.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Agriculture, Multidisciplinary
Makoto Shimoyamada, Hayato Masuda, Masayuki Matsuno, Kazuya Murakami, Shintaro Egusa
Summary: This study found that the viscosity change of soymilk during evaporation is related to the state of globulins. Denatured 7S globulin accelerates the increase in viscosity by interacting with oil bodies.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Miao Hu, Xiaoqian Du, Guannan Liu, Shuang Zhang, Haibo Wu, Yang Li
Summary: The study comprehensively investigated the effects of soybean variety and germination time on the structural changes, antinutritional factor content, antioxidant activity of germinated soybean, and on the functional properties of soymilk. The results showed that germination led to increased antioxidant activity, decreased content of antinutritional factors, and changes in protein structure. Germination was found to be an effective, cheap, and green method for improving the functional properties of soybean and soymilk.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agronomy
Meihong Huang, Shiliang Chen, Wenlong Li, Rui Tian, Hua Zhang, Zhenqi Shao, Xihuan Li, Caiying Zhang
Summary: Through evaluating the performance of 269 different accessions under six environments, 32 associated SNPs were identified on nine chromosomes that are correlated with the weight of tofu and soymilk. Among them, 7 adjacent-SNPs were identified for the first time in a 1.02-Mb region on chromosome 8, and 4 neighboring SNPs were first found in a 0.32-Mb region on chromosome 12, all showing associations with these traits across multiple environments. In addition, some candidate genes, including alpha-glucan water dikinase Glyma.08G283700 and E3 SUMO-protein ligase Glyma.12G071300, were screened out based on differential expressions between high- and low-tofu/soymilk-output accessions. Thus, these associated SNPs and candidate genes provide new insights into the genetic basis of tofu and soymilk processing quality in soybean.
Article
Polymer Science
Yuling Wang, Chunrong Li, Zhengxin Shan, Sijia Yin, Yue Wang, Congcong Wang, Tianhui Liu, Nifei Wang, Qingbin Guo
Summary: In this study, the structural characteristics and fermentation characteristics of soybean oligosaccharides (SBOS) isolated from tofu production wastewater were investigated. The results showed that SBOS could be utilized and degraded by colonic microbiota, and could promote the production of short-chain fatty acids. Additionally, SBOS could alter the composition of gut microbiota and increase the abundance of beneficial bacteria.
Article
Food Science & Technology
Meng-jia Li, Ru-ge Cao, Li-tao Tong, Bei Fan, Ruo-qi Sun, Li-ya Liu, Feng-zhong Wang, Li-li Wang
Summary: The study found that soymilk made from soaking, freezing, and air-drying soybeans performed best in extracting nutritional components, in vitro protein digestibility, and functional components compared to untreated and soaked soybeans.
FOOD SCIENCE & NUTRITION
(2021)
Article
Multidisciplinary Sciences
Sumaiya Afrin Zinia, Asmaul Husna Nupur, Poly Karmoker, Abir Hossain, Md. Fahad Jubayer, Delara Akhter, Md Anisur Rahman Mazumder
Summary: This study evaluated the nutritional and sensory quality of tofu prepared from soybeans of different germination times. The results showed that longer germination times reduced the activity of phytate, urease, trypsin, and lipoxygenase, while increasing protein solubility. Tofu made from 6-day sprouted soybeans with a height of 2 inches exhibited better physicochemical properties, higher nutrient content, and greater acceptability among panelists.
Article
Food Science & Technology
Hailing Gao, Jingjing Xu, Mengna Tan, Dongdong Mu, Xingjiang Li, Yanyan Zhao, Zhi Zheng
Summary: Ultrasound pretreatment of soy milk improved the properties of tofu gel, while the addition of MTG further enhanced its texture properties, making it suitable for potential applications in industrial production.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Jinpeng Li, Kaili Wang, Yitong Gao, Chenglong Ma, Dongxue Sun, Muhammad Altaf Hussain, Abdul Qayum, Zhanmei Jiang, Juncai Hou
Summary: The study found that after certain treatments, the green soybean tofu showed significant improvements in hardness, protein content, fat content, and yield, while the color remained basically unchanged. The synergism of selective thermal denaturation and high pressure homogenization led to a more homogeneous and denser network structure in the green soybean tofu.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Jiafan Zhang, Xingyun Peng, Shuntang Guo
Summary: This study investigated the relationship between the formation of fuzhu and the convection mode of soymilk, finding that fuzhu is formed when soymilk undergoes time-dependent convection. Fuzhu becomes less tension-resistant and exhibits visual defects with the reduction of convection intensity. Factors such as viscosity, height, and temperature gradient of soymilk may affect the optimization of incubation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Acoustics
Lei Zhang, Xue Wang, Yang Hu, Olugbenga Abiola Fakayode, Haile Ma, Cunshan Zhou, Zhenyuan Hu, Aiming Xia, Qun Li
Summary: The study investigates the effects of dual-frequency ultrasound at different angles on the physicochemical properties and soybean protein structure of raw soymilk, compared to conventional single-frequency ultrasound. Different treatments showed varying impact on soybean protein content, emulsifying stability, particle size, thermal stability, and solubility. The findings suggest that ultrasound technology can effectively improve the quality of soymilk.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Food Science & Technology
Glaciela Cristina Rodrigues da Silva Scherer, Rosicler Colet, Darlene Cavalheiro, Eunice Valduga, Mercedes Concordia Carrao-Panizzi, Juliana Steffens, Jamile Zeni, Clarice Steffens
Summary: The objective of this study was to develop tofu using soybean-water soluble extract coagulated with cardoon flower (F1) and magnesium chloride (MgCl2, F2). The characteristics of the produced tofu were evaluated in terms of physical, chemical, microbiological, and sensory properties during a 14-day storage period. The results showed that F1 had a higher yield, moisture, protein, acidity, syneresis, and lipids compared to F2, and these contents decreased during storage. F1 also had lower hardness, stickiness, springiness, and cohesiveness compared to F2. The acceptability and purchase intention scores were higher for F1 than F2. This study recommended the use of 35% cardoon flower as a coagulant for tofu production due to its higher yield, acceptability, and reasonable purchasing intention.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Agriculture, Multidisciplinary
Yue Liu, Dongxue Sun, Yue Ma, Sinan Mu, Hongyu Li, Minghan Zhang, Xianqi Liu, Xuan Wei, Akhunzada Bilawal, Bo Tian, Zhanmei Jiang
Summary: The effects of selective thermal denaturation (STD) time and glycosylation on the quality characteristics of green soybean tofu were studied. The combination treatment of STD and glycosylation improved hardness, water holding capacity, yield, protein and fat contents of tofu.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Agriculture, Multidisciplinary
Xia Guo, Xuan Zang, Shi-Juan Dou, Dong-Yun Wang, Xiu-Ling Wang
Summary: A study found that a Gram-positive facultative anaerobic bacterium named Lactobacillus acidipiscis HAU-FR7 isolated from traditional Chinese fermented soy product 'stinky tofu' can efficiently convert daidzin and genistin in soymilk to dihydrodaidzein and dihydrogenistein. In addition, the fermented soymilk with HAU-FR7 exhibited higher free radical scavenging capacity.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)