Process optimization, texture and microstructure of novel kelp tofu
Laminaria japonica Aresch as an edible and medicine dual-purpose marine algae, has been gradually accepted by people. Tofu was Chinese traditional food, combining kelp function ingredients with tofu has practical value. The extraction-optimization methodology and the sequences of kelp antihypertensi...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2023-01-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001367 |
| _version_ | 1797705126588186624 |
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| author | Xianjiang Ye Li Chen Zhichen Su Xiaojuan Lin Jicheng Chen |
| author_facet | Xianjiang Ye Li Chen Zhichen Su Xiaojuan Lin Jicheng Chen |
| author_sort | Xianjiang Ye |
| collection | DOAJ |
| description | Laminaria japonica Aresch as an edible and medicine dual-purpose marine algae, has been gradually accepted by people. Tofu was Chinese traditional food, combining kelp function ingredients with tofu has practical value. The extraction-optimization methodology and the sequences of kelp antihypertensive peptide (KAP) were investigated. The sensory, whiteness, water retention ability (WRA) and microstructure of KAP tofu were evaluated. The scanning electron microscope (SEM) results showed KAP addition (20 %) significantly improved the tofu texture, with a denser network composed of relatively even pores. Compared with gypsum tofu and glucose-δ-interior fat (GDL) tofu, KAP tofu had significantly higher WRA (94.49 ± 0.49)% and sensory evaluation score value (92.54 ± 0.52), and a significantly lower IC50 value at (2.06 ± 0.04) mg/mL (P < 0.05). The maximum IC50 value (4.14 mg/mL) of kelp enzymatic hydrolysate was observed at enzyme (at an alkaline protease:trypsin ratio of 2:1) concentration 1.5 %, temperature 55 °C and time 2 h. The sequences of 8 identified peptides were Lys-Tyr, Phe-Tyr, Gly-Lys-Tyr, Ala-Lys-Tyr, Ser-Lys-Thr-Tyr, Lys-Lys-Phe-Tyr, Lys-Phe-Lys-Tyr and Ala-Lys-Tyr-Ser-Tyr with IC50 values of 5.24, 4.83, 7.94, 7.52, 20.63, 15.33, 10.73 and 2.42 μmol/L, respectively. These results indicated the potential use of KAP tofu as a valuable resource for development of functional foods. |
| first_indexed | 2024-03-12T05:32:31Z |
| format | Article |
| id | doaj.art-6f60b2c7451446788d378377bff70345 |
| institution | Directory Open Access Journal |
| issn | 2213-4530 |
| language | English |
| last_indexed | 2024-03-12T05:32:31Z |
| publishDate | 2023-01-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj.art-6f60b2c7451446788d378377bff703452023-09-03T06:50:04ZengTsinghua University PressFood Science and Human Wellness2213-45302023-01-01121111118Process optimization, texture and microstructure of novel kelp tofuXianjiang Ye0Li Chen1Zhichen Su2Xiaojuan Lin3Jicheng Chen4College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCorresponding author.; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaLaminaria japonica Aresch as an edible and medicine dual-purpose marine algae, has been gradually accepted by people. Tofu was Chinese traditional food, combining kelp function ingredients with tofu has practical value. The extraction-optimization methodology and the sequences of kelp antihypertensive peptide (KAP) were investigated. The sensory, whiteness, water retention ability (WRA) and microstructure of KAP tofu were evaluated. The scanning electron microscope (SEM) results showed KAP addition (20 %) significantly improved the tofu texture, with a denser network composed of relatively even pores. Compared with gypsum tofu and glucose-δ-interior fat (GDL) tofu, KAP tofu had significantly higher WRA (94.49 ± 0.49)% and sensory evaluation score value (92.54 ± 0.52), and a significantly lower IC50 value at (2.06 ± 0.04) mg/mL (P < 0.05). The maximum IC50 value (4.14 mg/mL) of kelp enzymatic hydrolysate was observed at enzyme (at an alkaline protease:trypsin ratio of 2:1) concentration 1.5 %, temperature 55 °C and time 2 h. The sequences of 8 identified peptides were Lys-Tyr, Phe-Tyr, Gly-Lys-Tyr, Ala-Lys-Tyr, Ser-Lys-Thr-Tyr, Lys-Lys-Phe-Tyr, Lys-Phe-Lys-Tyr and Ala-Lys-Tyr-Ser-Tyr with IC50 values of 5.24, 4.83, 7.94, 7.52, 20.63, 15.33, 10.73 and 2.42 μmol/L, respectively. These results indicated the potential use of KAP tofu as a valuable resource for development of functional foods.http://www.sciencedirect.com/science/article/pii/S2213453022001367Laminaria japonica AreschEnzymatic hydrolysisAntihypertensive peptideKelp tofu |
| spellingShingle | Xianjiang Ye Li Chen Zhichen Su Xiaojuan Lin Jicheng Chen Process optimization, texture and microstructure of novel kelp tofu Food Science and Human Wellness Laminaria japonica Aresch Enzymatic hydrolysis Antihypertensive peptide Kelp tofu |
| title | Process optimization, texture and microstructure of novel kelp tofu |
| title_full | Process optimization, texture and microstructure of novel kelp tofu |
| title_fullStr | Process optimization, texture and microstructure of novel kelp tofu |
| title_full_unstemmed | Process optimization, texture and microstructure of novel kelp tofu |
| title_short | Process optimization, texture and microstructure of novel kelp tofu |
| title_sort | process optimization texture and microstructure of novel kelp tofu |
| topic | Laminaria japonica Aresch Enzymatic hydrolysis Antihypertensive peptide Kelp tofu |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022001367 |
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