To explore the effect of different coagulants on the digestibility of soy protein in tofu, acid coagulant glucono-δ-lactone (GDL), salt coagulant gypsum (CaSO4) and their mixture were used for the preparation of tofu. The soluble protein content, peptide content (<10 kDa), degree of hydrolysis (DH), sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and protein digestibility were determined using in vitro digestion system. The results showed that there was no significant difference in protein digestibility between GDL tofu and mixed-coagulants tofu (P>0.05), but they were significantly higher than CaSO4 tofu (P<0.05). The degradation of protein in the three kinds of tofu was similar according to the SDS-PAGE patterns. However, the mixed-coagulants tofu had the highest soluble protein content, peptide content and DH at the end of digestion. Therefore, the preparation of tofu with mixed coagulant is more conducive to the digestion and absorption of soy protein.
LIU Ming
,
GU Xuan
,
TANG Ting
,
YUAN Zhen
,
XING Guangliang
. Effects of different coagulants on protein digestibility of tofu[J]. Food and Fermentation Industries, 2022
, 48(5)
: 206
-212
.
DOI: 10.13995/j.cnki.11-1802/ts.028266
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