To explore the effects of different coagulants on the quality of coated tofu and its in vitro simulated digestion characteristics, the coated tofu (MCB, CSB, and DQB) was prepared with MgCl2, CaSO4, and soybean whey fermentation broth as coagulants.The sensory quality and in vitro digestion performance were compared and analyzed from several aspects, including pulping rate, sensory score, water content, protein content, water holding capacity, protein digestibility, free amino acid content, and SDS-PAGE.The results showed that the pulping rate, sensory score, and protein content of DQB were significantly higher than those of MCB and CSB (P<0.05).Additionally, the textural characteristics of both DQB and MCB were significantly better than those of CSB.Furthermore, the flavor and texture characteristics of the coated tofu varied significantly depending on the coagulants used.The in vitro digestion experiments revealed no significant difference in the digestibility among the three groups of samples.However, RDQB exhibited the highest digestibility and released the most free amino acids during the gastrointestinal digestion stage.SDS-PAGE analysis showed that the protein degradation rate during the gastric digestion stage followed the order RCSB＞RMCB＞RDQB.Moreover, the grayscale value of the RDQB band was the lowest in the gastrointestinal digestion stage, indicating fewer macromolecule residues and the fastest degradation rate.Based on the comprehensive analysis, the soybean whey fermentation broth is an ideal coagulant for the production of coated tofu.
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