Research Progress on the Influence of Coagulants and Processing Conditions on the Formation and Quality of Tofu Gel

Research Progress on the Influence of Coagulants and Processing Conditions on the Formation and Quality of Tofu Gel

Tofu is a widely consumed protein gel, which is the denaturation of soybean protein (specifically the 7S and 11S globulin), under heat treatment, and the aggregation by salt ions, hydrogen ions or enzymes, forming a dense and uniform protein gel with a network structure. The formation of tofu gel an...

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Bibliographic Details
Main Authors: Bingyu SUN, Xinru ZHENG, Linlin LIU, Mingshou LÜ, Yuyang HUANG, Ying ZHU, Min QU, Xiuqing ZHU, Yanguo SHI
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2024-02-01
Series:Shipin gongye ke-ji
Subjects:
tofu gel
coagulant
processing conditions
formation mechanism
quality control
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030178

Internet

http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030178

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