首页|The gel properties and gastric digestion kinetics of a novel lactic acid bacteria fermented tofu: Focusing on the effects of transglutaminase
The gel properties and gastric digestion kinetics of a novel lactic acid bacteria fermented tofu: Focusing on the effects of transglutaminase
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NSTL
Elsevier
The purpose of this study was to evaluate the gel properties and gastric digestion of tofu made by combining transglutaminase (TGase) with lactic acid bacteria (LAB). TGase (0-7 U/g) significantly grew the tofu texture and water holding capacity, a significantly positive correlation between the hardness (R-2 = 0.78, P < 0.05), chewiness (R-2 = 0.72, P < 0.05), and WHC (R-2 = 0.71, P < 0.05) with TGase amount was found. When the TGase was 4 U/g, the tofu had the highest hardness ((45.89 +/- 0.88) g) and WHC ((76.56 +/- 2.40)%). A negative correlations between surface hydrophobicity and free sulphydryl content values of tofu with TGase amount were detected (R-2 = 0.90, 0.93, P < 0.01). With the extension of digestion time, the content of free amino acids (FAC) in tofu increased. It was found that the Logistic equation could be used to fit the relationship (an S-shaped curve) between FAC content (P) and the digestion time (t) of tofu. The equation was as follow: (P = KP0/P-0+(K-P-0)e(-rKt)) (R-2 = 0.964-0.998). Digestibility could be altered by controlling the amount of TGase and the structure of 2 U/g-tofu was in favor of the gastric digestion. The results of this study indicated that incorporation of TGase into tofu affects its digestibility and a theoretical foundation of tofu gastric digestion was established.
NSTL
Elsevier
