Effects of nano fish bone on gelling properties of tofu gel coagulated by citric acid
Copyright © 2020 Elsevier Ltd. All rights reserved..
Tofu gel was made by using citric acid (0.14%) in combination with varied volumetric ratios (e.g., 0-4%) of nano fish bone (NFB). The gel properties were investigated by colorimetry, penetration tests, scanning electron microscopy (SEM) and Fourier transform infrared (FT-IR) spectroscopy. As the volumetric ratio increased from 0 to 3%, the soluble calcium concentrations of soymilk linearly increased from 1.78 to 6.42 mg/mL. Correspondently, yield, moisture and texture values of the tofu gel increased continuously (p < 0.05) while syneresis and whiteness decreased (p < 0.05). Furthermore, ionic bonds, hydrophobic interactions and hydrogen bonds increased by 140%, 40% and 10%, respectively. With the addition of NFB, the α-helices of the soybean proteins changed to β-sheets and random coil structures. Additionally, the tofu gel network became more orderly and denser. The results confirmed that NFB can be utilized as a functional coagulant ingredient to improve the properties of acid-induced tofu gels.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2020 |
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| Erschienen: |
2020 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:332 |
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| Enthalten in: |
Food chemistry - 332(2020) vom: 01. Dez., Seite 127401 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Khoder, Ramy M [VerfasserIn] |
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| Links: |
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| Themen: |
2968PHW8QP |
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| Anmerkungen: |
Date Completed 28.09.2020 Date Revised 28.09.2020 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.foodchem.2020.127401 |
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| Förderinstitution / Projekttitel: |
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NLM311881254 |
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| 520 | |a Copyright © 2020 Elsevier Ltd. All rights reserved. | ||
| 520 | |a Tofu gel was made by using citric acid (0.14%) in combination with varied volumetric ratios (e.g., 0-4%) of nano fish bone (NFB). The gel properties were investigated by colorimetry, penetration tests, scanning electron microscopy (SEM) and Fourier transform infrared (FT-IR) spectroscopy. As the volumetric ratio increased from 0 to 3%, the soluble calcium concentrations of soymilk linearly increased from 1.78 to 6.42 mg/mL. Correspondently, yield, moisture and texture values of the tofu gel increased continuously (p < 0.05) while syneresis and whiteness decreased (p < 0.05). Furthermore, ionic bonds, hydrophobic interactions and hydrogen bonds increased by 140%, 40% and 10%, respectively. With the addition of NFB, the α-helices of the soybean proteins changed to β-sheets and random coil structures. Additionally, the tofu gel network became more orderly and denser. The results confirmed that NFB can be utilized as a functional coagulant ingredient to improve the properties of acid-induced tofu gels | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Citric acid | |
| 650 | 4 | |a Coagulant | |
| 650 | 4 | |a FT-IR | |
| 650 | 4 | |a SEM | |
| 650 | 4 | |a Texture | |
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| 700 | 1 | |a Liu, Ru |e verfasserin |4 aut | |
| 700 | 1 | |a Xiong, Shanbai |e verfasserin |4 aut | |
| 700 | 1 | |a You, Juan |e verfasserin |4 aut | |
| 700 | 1 | |a Hu, Yang |e verfasserin |4 aut | |
| 700 | 1 | |a Huang, Qilin |e verfasserin |4 aut | |
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