Formation and rheological properties of 'cold-set' tofu induced by microbial transglutaminase

LWT

Volumn 40, Issue 4, 2007, Pages 579-586

  Tang, Chuan He ^a   Li, Lin ^a   Wang, Jun Li ^a   Yang, Xiao Quan ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Microbial transglutaminase (MTGase); Soymilk; Textural property; Tofu; Visco elasticity

Indexed keywords

ENZYMES; MICROBIOLOGY; REACTION KINETICS; RHEOLOGY; VISCOELASTICITY;

MICROBIAL TRANSGLUTAMINASE (MTGASE); SOYMILK; TEXTURAL PROPERTIES; TOFU;

FOOD PRODUCTS;

GLYCINE MAX;

EID: 33846360753     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.03.001     Document Type: Article

References (21)

1. Beddow C.G., and Wong J. Optimization of yield and properties of silken tofu from soybeans. II. Heat processing. International Journal of Food Science and Technology 22 (1987) 23-27
2. Bourne M.C. Texture profile analysis. Food Technology July (1978) 62-66
3. Cai T.D., and Chang K.C. Characteristics of production-scale tofu as affected by soymilk coagulation method: Propeller blade size, mixing time and coagulant concentration. Food Research International 31 (1998) 289-295
4. Ho M.L., Leu S.Z., Hsieh J.F., and Jiang S.T. Technical approach to simplify the purification method and characterization of microbial transglutaminase produced from Streptoverticillium ladakanum. Journal of Food Science 65 (2000) 76-80
5. Kao F.-J., Su No.-W., and Lee M.-H. Effect of calcium sulfate concentration in soymilk on the microstructure of firm tofu and the protein constitutions in tofu whey. Journal of Agricultural and Food Chemistry 51 (2003) 6211-6216
6. Kohyama K., Sano Y., and Doi E. Rheological characteristics and gelation mechanisms of tofu (soybean curd). Journal of Agricultural and Food Chemistry 43 (1995) 1808-1812
7. Kwan S.W., and Easa A.M. Comparing physical properties of retort-resistant glucono-δ-lactone tofu treated with commercial transglutaminase enzyme or low levels of glucose. Lebensmittel-Wissenschaft und-Technologie 36 (2003) 643-646
8. Lau M.H., Tang J., and Paulson A.T. Texture profile and turbidity of gellan/gelation mixed gels. Food Research International 33 (2000) 665-671
9. Lee C.H., and Rha C. Microstructure of soybean protein aggregates and its relation to the physical and textural properties of the curd. Journal of Food Science 43 (1978) 79-84
10. Liu Z.S., and Chang S.K.C. Effect of soy milk characteristics and cooking conditions on coagulant requirements for making filled tofu. Journal of Agricultural and Food Chemistry 52 (2004) 3405-3411
11. Liu Z.S., Chang S.K.C., Li L.T., and Tatsumi E. Effect of selective thermal denaturation of soybean proteins on soymilk viscosity and tofu's physical properties. Food Research International 37 (2004) 815-822
12. No H.K., and Meyers S.P. Preparation of tofu using chitosan as a coagulant for improved shelf-life. International Journal of Food Science and Technology 39 (2004) 133-141
13. Nonaka M., Sakamoto H., Toiguchi S., Yamagiwa K., Soeda T., and Motoki M. Retort resistant tofu prepared by incubation with microbial transglutaminase. Food Hydrocolloids 10 (1996) 41-44
14. Pons M. Instrumental texture profile analysis with particular reference to gelled systems. Journal of Texture Studies 27 (1996) 597-624
15. Poysa V., and Woodrow L. Stability of soybean seed composition and its effect on soymilk and tofu yield and quality. Food Research International 35 (2002) 337-345
16. Renkema J.M.S., Knabben J.H.M., and van Vliet T. Gel formation by β-conglycinin and glycinin and their mixtures. Food Hydrocolloids 15 (2001) 407-414
17. Tabilo-Munizaga G.T., and Barbosa-Cánovas G.V. Rheology for the food industry. Journal of Food Engineering 67 (2005) 147-156
18. Tang C.H., Wu H., Chen Z., and Yang X.Q. Formation and gel properties of glycinin-rich and β-conglycinin-rich soy protein isolate gels induced by microbial transglutaminase. Food Research International 39 (2006) 87-97
19. Tang C.H., Wu H., Yu H.P., Lin L., Chen Z., and Yang X.Q. Coagulation and gelation of native soy protein isolates induced by microbial transglutaminase. Journal of Food Biochemistry 30 (2006) 35-55
20. Tang C.H., Yang X.Q., Chen Z., Wu H., and Peng Z.Y. Physicochemical and structural properties of sodium caseinate biopolymers induced by microbial transglutaminase. Journal of Food Biochemistry 29 (2005) 402-421
21. Tsai G.J., Lin S.M., and Jiang S.T. Transglutaminase from Streptoverticillium ladakanum and application to minced fish product. Journal of Food Science 61 (1996) 1234-1238