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1. Physicochemical properties of proteins extracted from four new Tennessee soybean lines

Author:
Chen, Jiwang; Liu, Gang; Pantalone, Vincent; Zhong, Qixin
Source:
Journal of agriculture and food research 2020 v.2 pp. 100022
ISSN:
2666-1543
Subject:
tofu,   etc   ; calcium chloride; cultivars; denaturation; enthalpy; gelation; gels; glycinin; pH; protein content; solubility; soy protein; soybeans; temperature; zeta potential; Tennessee;     Show all 16 Subjects
Abstract:
... Physicochemical properties of soy proteins extracted from check soybean cultivar 5601T and four new Tennessee soybean lines TN03-349, TN04-5321, TN08-002, and TN08-015 were compared. The protein extracted from 5601T had the lowest content of total protein and the lowest denaturation temperature and enthalpy (P < 0.05). The lowest solubility was observed at pH 5.0 for 5601T, TN04-5321, and TN03-349 ...
DOI:
10.1016/j.jafr.2020.100022

2. Rapid on-site detection of genetically modified soybean products by real-time loop-mediated isothermal amplification coupled with a designed portable amplifier

Author:
Wu, Hui; Zhang, Xianjun; Wu, Baoqiang; Qian, Cheng; Zhang, Fang; Wang, Liu; Ye, Zunzhong; Wu, Jian
Source:
Food chemistry 2020 v.323 pp. 126819
ISSN:
0308-8146
Subject:
tofu,   etc   ; DNA; foods; ingredients; ions; loop-mediated isothermal amplification; magnesium; polymerase chain reaction; portable equipment; rapid methods; soybeans; transgenic plants;     Show all 12 Subjects
Abstract:
... Herein, we developed a rapid method for detection of genetically modified soybean (GTS 40-3-2) products using loop-mediated isothermal amplification (LAMP). A crude 5-minute extraction method was established for DNA extraction from soybeans and soybean products. LAMP reaction for CaMV35S promoter was optimized and the fastest threshold time (Tₜ) was 14 min with 4 mM magnesium ions at 63 °C. A port ...
DOI:
10.1016/j.foodchem.2020.126819

3. Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution

Author:
He, Rong-Qiang; Wan, Peng; Liu, Jie; Chen, De-Wei
Source:
Food chemistry 2020 v.321 pp. 126739
ISSN:
0308-8146
Subject:
tofu,   etc   ; eugenol; gas chromatography-mass spectrometry; octenol; odors; palatability; phenylacetaldehyde; sensory evaluation; steam distillation; taste sensitivity; umami; volatile compounds; China;     Show all 13 Subjects
Abstract:
... Sufu is a traditional fermented soybean curd, and Guilin Huaqiao white sufu is one of the most famous mould-fermented white sufu in China. The volatile compounds in sufu were extracted by vacuum simultaneous steam distillation and extraction (V-SDE) and analysed by gas chromatography–mass spectrometry–olfactometry (GC–MS–O). The aroma-active compounds were identified by aroma extract dilution anal ...
DOI:
10.1016/j.foodchem.2020.126739

4. Effect of Premna microphylla turcz leaves’ extract addition on physicochemical and antioxidant properties of packed tofu by lactic fermentation

Author:
Huang, Zhihai; Xing, Guangliang; Tu, Chuanhai; Rui, Xin; Dong, Mingsheng
Source:
International journal of food science & technology 2020 v.55 no.6 pp. 2541-2550
ISSN:
0950-5423
Subject:
tofu,   etc   ; 2,2-diphenyl-1-picrylhydrazyl; Premna microphylla; antioxidant activity; chewiness; hardness; isoflavones; lactic fermentation; leaves; pectins; water holding capacity;     Show all 11 Subjects
Abstract:
... In the present study, Premna microphylla turcz leaves (PMTLs) containing rich pectin and isoflavones were introduced to prepare packed tofu coagulated by lactic fermentation, in order to promote its physicochemical and functional properties. Results showed that the final storage (G′) moduli of packed tofu added with PMTL extracts range from 195.2 ± 5.6 Pa to 420.6 ± 10.3 Pa, which were significant ...
DOI:
10.1111/ijfs.14506

5. Improved S-adenosyl-l-methionine production in Saccharomyces cerevisiae using tofu yellow serofluid

Author:
Li, Ganlu; Li, Hui; Tan, Yuyan; Hao, Ning; Yang, Xuelian; Chen, Kequan; Ouyang, Pingkai
Source:
Journal of biotechnology 2020 v.309 pp. 100-106
ISSN:
0168-1656
Subject:
tofu,   etc   ; S-adenosylmethionine; Saccharomyces cerevisiae; biosynthesis; citrates; fermentation; fermentation industry; glucose; nutritive value; pharmaceutical industry; production costs;     Show all 11 Subjects
Abstract:
... S-adenosyl-l-methionine (SAM) has been attracting increasing attention because of its significance in the pharmaceutical industry; however, the high cost of this compound limits its application. Tofu yellow serofluid exhibits high nutritional value and is not costly; therefore, it can be utilized as a substrate in the fermentation industry. In the current study, Saccharomyces cerevisiae was cultur ...
DOI:
10.1016/j.jbiotec.2020.01.004

6. Characterizing aroma profiles of fermented soybean curd with ageing solutions during fermentation

Author:
Wei, Guanmian; Yang, Zhihui; Regenstein, Joe M.; Liu, Xiaoming; Liu, Dasong
Source:
Food bioscience 2020 v.33 pp. 100508
ISSN:
2212-4292
Subject:
tofu,   etc   ; benzaldehyde; esters; ethanol; fermentation; flavor compounds; octanoic acid; odor compounds; odors; palmitic acid; phenylacetaldehyde; phenylalanine; rapeseed oil; soybeans;     Show all 14 Subjects
Abstract:
... The effect of ageing solutions on the aroma profile of fermented soybean curds (furu) was studied. Furu aged with ethanol or rapeseed oil ageing solutions (EAS or RAS, respectively) were prepared. More varieties and higher contents of esters were found in EAS-furu; and higher contents of benzaldehyde, phenylacetaldehyde, palmitic acid and octanoic acid (products of the catabolism of phenylalanine ...
DOI:
10.1016/j.fbio.2019.100508

7. Effects of different salts on the gelation behaviour and mechanical properties of citric acid‐induced tofu

Author:
Zhao, Yan‐Yan; Cao, Feng‐Hong; Li, Xing‐Jiang; Mu, Dong‐Dong; Zhong, Xi‐Yang; Jiang, Shao‐Tong; Zheng, Zhi; Luo, Shui‐Zhong
Source:
International journal of food science & technology 2020 v.55 no.2 pp. 785-794
ISSN:
0950-5423
Subject:
tofu,   etc   ; calcium chloride; calcium sulfate; gelation; gels; gypsum; mechanical properties; microstructure; potassium chloride; rheological properties; soymilk; texture; water holding capacity;     Show all 13 Subjects
Abstract:
... To elucidate the effects of salts on the properties of citric acid‐induced tofu gel, gelation was induced in the presence of KCl, CaCl₂ or CaSO₄, and gypsum tofu was used as a reference. The textural properties, water‐holding capacity (WHC), rheological behaviour, aggregate size distribution and microstructure of the tofu were evaluated. The results indicated that the addition of 0.10 g/100 mL KCl ...
DOI:
10.1111/ijfs.14348

8. Temporal changes in postprandial intragastric pH: Comparing measurement methods, food structure effects, and kinetic modelling

Author:
Reynaud, Yohan; Buffière, Caroline; David, Jérémie; Cohade, Benoît; Vauris, Mélissa; Lopez, Michel; Souchon, Isabelle; Dupont, Didier; Rémond, Didier
Source:
Food research international 2020 v.128 pp. 108784
ISSN:
0963-9969
Subject:
tofu,   etc   ; buffering capacity; catheters; digestive system; emulsions; equations; kinetics; liquids; miniature swine; nutrients; pH; peas; soymilk; swine; temporal variation;     Show all 15 Subjects
Abstract:
... Intragastric pH greatly affects food disintegration and the release of nutrients in the gut. Here, the behaviour of two liquid meals (soymilk, pea emulsion) and two solid meals (tofu, seitan) was tested in miniature pigs fitted with gastric cannula. For 5 h, intragastric pH was recorded using one of three methods: ex vivo measurements of chyme samples, in situ measurements using pH catheters, or i ...
DOI:
10.1016/j.foodres.2019.108784

9. Characterization of the narrow-spectrum bacteriophage LSE7621 towards Salmonella Enteritidis and its biocontrol potential on lettuce and tofu

Author:
Liu, Aiping; Liu, Yilin; Peng, Lin; Cai, Xingzhe; Shen, Li; Duan, Maoping; Ning, Yu; Liu, Shuliang; Li, Chunyan; Liu, Yuntao; Chen, Hong; Wu, Wenjuan; Wang, Xiaohong; Hu, Bin; Li, Cheng
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.118 pp. 108791
ISSN:
0023-6438
Subject:
tofu,   etc   ; Myoviridae; Salmonella Enteritidis; agar; antibiotics; bacteriophages; biological control; food pathogens; lettuce; pH; risk reduction; sewage; thermal stability;     Show all 13 Subjects
Abstract:
... As the natural antibacterial agents, bacteriophages have great potential for controlling food pathogens. Compared to broad-spectrum bacteriophages, narrow-spectrum bacteriophages can reduce the risk of developing community-wide resistance and have little impact on microbial flora. The present study aimed to isolate and characterize a narrow-spectrum bacteriophage that effectively controlled Salmon ...
DOI:
10.1016/j.lwt.2019.108791

10. Investigation of tofu products coagulated with trimagnesium citrate as a novel alternative to nigari and gypsum: Comparison of physical properties and consumer preference

Author:
Joo, Kay Hyun; Cavender, George Armstrong
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.118 pp. 108819
ISSN:
0023-6438
Subject:
tofu,   etc   ; chewiness; citrates; coagulants; cohesion; consumer preferences; food industry; gypsum; hardness; sensory evaluation; sensory properties; taste; texture; water holding capacity;     Show all 14 Subjects
Abstract:
... This paper investigates the potential of trimagnesium citrate (TMC) as an alternative tofu coagulant, comparing it with the traditional coagulants used in industry as a means to address shortcomings of the two most common traditional coagulants: nigari (NGR) which has a high cost, but good organoleptic properties, and gypsum (GYP) which is inexpensive, but yields an undesirable taste/texture. Yiel ...
DOI:
10.1016/j.lwt.2019.108819

11. Effect of processing on herbicide residues and metabolite formation during traditional Chinese tofu production

Author:
Zhang, Jia; Li, Min-Min; Zhang, Rui; Jin, Nuo; Quan, Rui; Chen, De-Yong; Francis, Frédéric; Wang, Feng-Zhong; Kong, Zhi-Qiang; Fan, Bei
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.131 pp. 109707
ISSN:
0023-6438
Subject:
tofu,   etc   ; clomazone; cooking; fomesafen; grinding; herbicide residues; metabolites; okara; quizalofop; soaking; soybeans; tandem mass spectrometry; ultra-performance liquid chromatography; vapor pressure; washing; water solubility;     Show all 16 Subjects
Abstract:
... The fates of clomazone, fomesafen, and quizalofop-p-ethyl and its metabolite quizalofop (acid) in soybean samples during tofu processing were systematically assessed. Residues were determined using ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS) after each processing step, including washing, soaking, grinding and filtering, cooking, coagulating, and squee ...
DOI:
10.1016/j.lwt.2020.109707

12. Effect of single amino acid addition on growth kinetics and flavor modulation by Torulaspora delbrueckii in soy (tofu) whey alcoholic beverage fermentation

Author:
Chua, Jian-Yong; Liu, Shao-Quan
Source:
Food research international 2020 v.135 pp. 109283
ISSN:
0963-9969
Subject:
tofu,   etc   ; Torulaspora delbrueckii; alcoholic beverages; byproducts; environmental impact; esters; ethanol; fermentation; flavor; flavor compounds; isoleucine; leucine; phenylalanine; sewage; soy protein; sugars; valine; whey; yeasts;     Show all 19 Subjects
Abstract:
... Soy (tofu) whey is a by-product commonly disposed of by tofu manufacturers around the world. Due to its nutritious nature, direct disposal of soy whey into the sewage can result in a detrimental impact on the environment in the long-run. In this study, soy whey supplemented with four individual amino acids (valine, leucine, isoleucine and phenylalanine) equivalent to 120 mg N/L was fermented with ...
DOI:
10.1016/j.foodres.2020.109283

13. Chitin from fermentative extraction of crab shells using okara as a nutrient source and comparative analysis of structural differences from chemically extracted chitin

Author:
Taokaew, Siriporn; Zhang, Xingkai; Chuenkaek, Tapanee; Kobayashi, Takaomi
Source:
Biochemical engineering journal 2020 v.159 pp. 107588
ISSN:
1369-703X
Subject:
tofu,   etc   ; Bacillus pumilus; acetic acid; acetylation; chitin; crab shells; crabs; crystallites; culture media; essential amino acids; fermentation; hydrogen bonding; minerals; molecular weight; okara; yeast extract;     Show all 16 Subjects
Abstract:
... Chitin was obtained by economic fermentative and chemical extractions from crab shell to compare the structural differences. In the fermentation, soybean curd residue (okara) and its extracted protein were used as nutrient sources in the proteinic culture medium of Bacillus pumilus. It was found that essential amino acids and minerals contained in okara-extracted protein were similar to those of c ...
DOI:
10.1016/j.bej.2020.107588

14. Protein composition and textural properties of inulin-enriched tofu produced by hydrothermal process

Author:
Stanojevic, Sladjana P.; Barać, Miroljub B.; Pešić, Mirjana B.; Vucelic-Radovic, Biljana V.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.126 pp. 109309
ISSN:
0023-6438
Subject:
tofu,   etc   ; beta-conglycinin; coagulants; cooking; gelation; gels; glycinin; glycoproteins; hardness; ingredients; inulin; microstructure; polypeptides; protein content; rennet; sensory properties; soymilk; texture;     Show all 18 Subjects
Abstract:
... Tofu protein composition changes induced by a pilot plant processing method involving hydrothermal cooking, commercial rennet as coagulant and inulin as functional ingredient were assessed. Glycoproteins (γ-, β-conglycinin) were firmly bound to the matrix of the obtained gels. Extractable proteins of inulin-enriched tofu were with mainly basic 7S-globulin, and polypeptides of glycinin. Polypeptide ...
DOI:
10.1016/j.lwt.2020.109309

15. Are the growth and survival of Acheta domesticus comparable when reared on okara, waste vegetables and premium animal feed?

Author:
Quek, X.T.; Liang, L.; Tham, H.H.; Yeo, H.; Tan, M.K.; Tan, H.T.W.
Source:
Journal of insects as food and feed 2020 v.6 no.2 pp. 161-168
ISSN:
2352-4588
Subject:
tofu,   etc   ; Acheta domesticus; Brassica rapa; food availability; food waste; insects; livestock; manufacturing; mortality; okara; pet foods; prediction; protein sources; rearing; soybeans; soymilk; vegetables; viability; South East Asia;     Show all 19 Subjects
Abstract:
... The domesticated house cricket, Acheta domesticus (Linnaeus, 1758), has been lauded as a more sustainable protein source than traditional livestock to meet the ever-increasing demand for food. There is also a potential of using waste food, such as okara (soybean residue from the manufacture of soy milk and tofu) and waste vegetables which are commonly available in many parts of Southeast Asia, to ...
DOI:
10.3920/JIFF2019.0039

16. Nutrient recovery from tofu whey wastewater for the economical production of docosahexaenoic acid by Schizochytrium sp. S31

Author:
Wang, Shi-Kai; Wang, Xu; Tian, Yong-Ting; Cui, Yue-Hua
Source:
The Science of the total environment 2020 v.710 pp. 136448
ISSN:
0048-9697
Subject:
tofu,   etc   ; Schizochytrium; biomass; chemical oxygen demand; culture media; docosahexaenoic acid; human health; nervous system; nitrogen; nutrients; pH; total nitrogen; total phosphorus; wastewater; whey;     Show all 15 Subjects
Abstract:
... Docosahexaenoic acid plays a vital role in human health as it is essential for the proper function of the nervous system and for visual functions. To decrease the cost of docosahexaenoic acid production by Schizochytrium, the cost of the medium should be further decreased. In this study, the use of tofu whey wastewater to culture Schizochytrium sp. for docosahexaenoic acid production was tested, w ...
DOI:
10.1016/j.scitotenv.2019.136448

17. Evaluation of bacterial and fungal communities during the fermentation of Baixi sufu, a traditional spicy fermented bean curd

Author:
Wan, Hongfang; Liu, Ting; Su, Caiwei; Ji, Xu; Wang, Liping; Zhao, Yong; Wang, Zhengquan
Source:
Journal of the science of food and agriculture 2020 v.100 no.4 pp. 1448-1457
ISSN:
0022-5142
Subject:
tofu,   etc   ; Bacillus cereus; Bifidobacterium; Enterococcus; Geotrichum; Lactococcus; Mortierella; amino nitrogen; fermentation; fungal communities; fungi; high-throughput nucleotide sequencing; lactic acid bacteria; ripening; spore-forming bacteria; sporulation; starter cultures;     Show all 17 Subjects
Abstract:
... BACKGROUND: Baixi sufu (BS) is a traditional Chinese spicy fermented bean curd manufactured with a natural starter. In this study, the bacterial and fungal communities during BS fermentation were determined by culture and by the culture‐independent method of high‐throughput sequencing (HTS). Correlation analyses were performed to select the microorganisms potentially contributing to this fermentat ...
DOI:
10.1002/jsfa.10151

18. Bioprocess for hydrolysis of galacto-oligosaccharides in soy molasses and tofu whey by recombinant Pseudomonas chlororaphis

Author:
Solaiman, Daniel; Solaiman, Daniel K.Y.; Ashby, Richard D.; Crocker, Nicole V.
Source:
Biocatalysis and agricultural biotechnology 2020 v.24 pp. 101529
ISSN:
1878-8181
Subject:
tofu,   etc   ; Pseudomonas chlororaphis; alpha-galactosidase; biopolymers; bioprocessing; biosurfactants; byproducts; chromosomes; culture media; fermentation; galactooligosaccharides; gene expression; genes; genetic engineering; hydrolysis; molasses; plasmid vectors; raffinose; secretion; stachyose; wastes; whey;     Show all 22 Subjects
Abstract:
... The main objective of the study was to develop a bioprocess to hydrolyse galacto-oligosaccharides (GOs) using genetically engineered Pseudomonas chlororaphis which could produce biopolymers and biosurfactants. To this end, alpha-galactosidase genes were expressed in P. chlororaphis transformants either via a plasmid vector (i.e., strain [dAG]) or integrated into the chromosome (i.e., strain [chr:: ...
Handle:
10113/6842774
DOI:
10.1016/j.bcab.2020.101529

19. Identification and absolute quantification of animal blood products by peptide markers using an UPLC–MS/MS method

Author:
Zhang, Yingying; Wang, Shouwei; Ma, Yanhong; Li, Huichen; Li, Yingying
Source:
European food research & technology 2020 v.246 no.3 pp. 581-589
ISSN:
1438-2377
Subject:
tofu,   etc   ; adulterated products; blood; cattle; chickens; computer software; ducks; nutrients; peptides; proteome; quantitative analysis; sheep; swine; tandem mass spectrometry; ultra-performance liquid chromatography;     Show all 15 Subjects
Abstract:
... Animal blood products, also known as "liquid meat" or “blood tofu”, are rich in many nutrients, consumed in large quantities, and plagued by adulteration. In this study, a qualitative and absolute quantitative method for blood tofu of different animal species, including pig, bovine, sheep, chicken, and duck was established. Species-specific peptide markers were screened using Proteome Discoverer s ...
DOI:
10.1007/s00217-019-03421-x

20. Umami fractions obtained from water‐soluble extracts of red oncom and black oncom—Indonesian fermented soybean and peanut products

Author:
Andayani, Safira Noor; Lioe, Hanifah Nuryani; Wijaya, Christofora Hanny; Ogawa, Masahiro
Source:
Journal of food science 2020 v.85 no.3 pp. 657-665
ISSN:
0022-1147
Subject:
tofu,   etc   ; food service; fractionation; gel chromatography; glutamic acid; molecular weight; peanut cake; peptides; phenylalanine; solid wastes; soybeans; taste; ultrafiltration; umami; water solubility;     Show all 15 Subjects
Abstract:
... Red oncom, a fermented product from solid waste of soybean curd process, and black oncom, a similar fermented product but made from defatted peanut cake, have been known to have umami taste. Umami fractions of red oncom and black oncom that are responsible for umami taste have not been investigated yet. The objective of this research was to characterize umami fractions obtained by ultrafiltration ...
DOI:
10.1111/1750-3841.14942