Effect of microbial transglutaminase on the rheological and textural characteristics of black soybean packed tofu coagulating with Agar

LWT

Volumn 44, Issue 4, 2011, Pages 1107-1112

  Chang, Yung Ho ^a   Shiau, Sy Yu ^b   Chen, Fu Bao ^a   Lin, Fang Ru ^b  

^a PROVIDENCE UNIVERSITY   (Taiwan)

^b TAJEN UNIVERSITY   (Taiwan)

Author keywords

Agar; Packed tofu; Rheology; Texture; Transglutaminase

Indexed keywords

ADHESIVES; GELATION; POLYSACCHARIDES; RHEOLOGY; TEXTURES;

AGAR; ENZYME CONCENTRATIONS; INCUBATION TEMPERATURES; MICROBIAL TRANSGLUTAMINASE; MICROBIAL TRANSGLUTAMINASE (MTGASE); PACKED TOFU; TEXTURAL CHARACTERISTIC; TRANSGLUTAMINASES;

ALGAE;

GLYCINE MAX;

EID: 78751703555     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.10.020     Document Type: Article

References (24)

1. Bourne M.C. Texture profile analysis. Food Technology 1978, 32:62-66. 72.
2. Cai T.D., 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 1998, 31:289-295.
3. Chang Y.H., Su H.J., Shiau S.Y. Rheological and textural characteristics of black soybean touhua (soft soybean curd) prepared with glucono-δ-lactone. Food Chemistry 2009, 115:585-591.
4. Clark A.H., Ross-Murphy S.B. Structural and mechanical properties of biopolymer gels. Advances in Polymer Science 1987, 83:57-192.
5. deMan J.M. Principles of food Chemistry 1999, Springer Science Business Media, Inc, New York.
6. Gauche C., Barreto P.L.M., Bordignon-Luiz M.T. Effect of thermal treatment on whey protein polymerization by transglutaminase: Implications for functionality in processed dairy foods. LWT - Food Science and Technology 2010, 43:214-219.
7. Hua Y., Cui S.W., Wang Q. Gelling property of soy protein-gum mixtures. Food Hydrocolloids 2003, 17:889-894.
8. Kang I.J., Matsumura Y., Ikura K., Motoki M., Sakamoto H., Mori T. Gelation and gel properties of soybean glycinin in a transglutaminase-catalyzed system. Journal of Agricultural and Food Chemistry 1994, 42:159-165.
9. Kohyama K., Sano Y., Doi E. Rheological characteristics and gelation mechanism of tofu (soybean curd). Journal of Agricultural and Food Chemistry 1995, 43:1808-1812.
10. Kuraishi C., Yamazaki K., Susa Y. Transglutaminase: its utilization in the food industry. Food Reviews International 2001, 17:221-246.
11. Kwan S.W., Easa A.M. Comparing physical properties of retort resistant glucono-δ-lactone tofu treated with commercial transglutaminase enzyme or low levels of glucose. LWT - Food Science and Technology 2003, 36:643-646.
12. Labropoulos K.C., Niesz D.E., Danforth S.C., Kevrekidis P.G. Dynamic rheology of agar gels theory and experiments. Part I. Development of a rheological model. Carbohydrate Polymers 2002, 50:393-406.
13. Lahrech K.H., Safouane A., Peyrellasse J. Sol state formation and melting of agar gels rheological study. Physica A 2005, 358:205-211.
14. Lai M.F., Lii C.Y. Rheological and thermal characteristics of gel structures from various agar fractions. International Journal of Biological Macromolecules 1997, 21:123-130.
15. Motoki M., Seguro K. Transglutaminase and its use for food processing. Trends in Food Science and Technology 1998, 9:204-210.
16. Nonaka M., Sakamoto H., Toiguchi S., Yamagiwa K., Soeda T., Motoki M. Retort-resistant tofu prepared by incubation with microbial transglutaminase. Food Hydrocolloids 1996, 10:41-44.
17. Prabhakaran M.P., Perera C.O., Valiyaveettil S. Effect of different coagulants on the isoflavone levels and physical properties of prepared firm tofu. Food Chemistry 2006, 99:492-499.
18. Saio K. Tofu- relationships between texture and fine structure. Cereal Foods World 1979, 24:342-354.
19. Shih M.C., Yang K.T., Kuo S.J. Quality and antioxidative activity of black soybean tofu as affected by bean cultivar. Journal of Food Science 2002, 67:480-484.
20. Soeda T., Ishii T., Yamazaki K., Murase K. The functionalities of microbial transglutaminase for food application. I. The effect of transglutaminase on texture of tofu. Journal of Japanese Society of Food Science and Technology 1995, 42:254-261.
21. Tang C.H. Effect of thermal pretreatment of raw soymilk on the gel strength and microstructure of tofu induced by microbial transglutaminase. LWT - Food Science and Technology 2007, 40:1403-1409.
22. Tang C.H., Li L., Wang J.L., Yang X.Q. Formation and rheological properties of 'cold-set' tofu induced by microbial transglutaminase. LWT - Food Science and Technology 2007, 40:579-586.
23. Tang C.H., Wu H., Yu H.P., Li L., Chen Z., Yang X.Q. Coagulation and gelation of soy protein isolates induced by microbial transglutaminase. Journal of Food Biochemistry 2006, 30:35-55.
24. YasirBin Md S., Sutton K.H., Newberry M.P., Andrews N.R., Gerrard J.A. The impact of transglutaminase on soy proteins and tofu texture. Food Chemistry 2007, 104:1491-1501.