The impact of maillard crosslinking on soy proteins and tofu texture

Suhaimi Md. Yasir, and K. H. Sutton, and M. P. Newberry, and N. R. Andrews, and J. A. Gerrard, (2014) The impact of maillard crosslinking on soy proteins and tofu texture. "International Journal of Learning, Teaching and Educational Research International Journal of Learning, Teaching and Educational Research, 8 (1). pp. 149-161.

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In this paper, we explore the use of Maillard cross-linking agents (formaldehyde, glyceraldehyde and glutaraldehyde) in tofu, to probe the relationship between cross-linking of soy proteins and tofu texture. 1–2 mM glutaraldehyde treatment resulted in an acceptable product with altered microstructure. At 2 mM glutaraldehyde, the fracture force was increased if the reagent was added before soymilk boiling, but decreased if it was added after boiling, when more cross-linking was observed due to the denaturation of the proteins. The fracture forces and microstructures are hard to rationalise in terms of cross-linking, suggesting that other factors, such as non-cross-linking protein glycation, may be responsible for the observed changes. Taken together with the results reported in the previous paper, these findings suggest that protein cross-linking agents may change the functional properties of tofu via non-cross-linking modifications of the sidechains of the amino acid residues, changing their isoelectric point and their gelation properties.

Item Type: Article
Uncontrolled Keywords: Soy protein, Tofu Texture , Maillard reaction, Glutaraldehyde ,Scanning electron microscopy ,Cross-linking
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: FACULTY > Faculty of Science and Natural Resources
Depositing User: Noraini
Date Deposited: 09 Feb 2018 07:14
Last Modified: 09 Feb 2018 07:14

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