The Preparation of W/O/W High-Internal-Phase Emulsions as Coagulants for Tofu: The Effect of the Addition of Soy Protein Isolate in the Internal Water Phase
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Preparation of Soy Protein Isolate (SPI)
2.3. Fabrication of W/O/W HIPE
2.4. Evaluation of the Stability
2.5. Characterization of W/O/W HIPE
2.5.1. Measurement of Droplet Size
2.5.2. Encapsulation Efficiency of Magnesium Chloride
2.5.3. Rheological Behavior
2.5.4. Microstructure Observation
2.6. Application of W/O/W HIPE as a Coagulant for Tofu
2.6.1. Gelation Process Investigation
2.6.2. Tofu Preparation
2.6.3. Measurement of Tofu Yield and Tofu Water Content
2.6.4. Water-Holding Capacity (WHC) Determination
2.6.5. Texture Profile Analysis (TPA)
2.6.6. Scanning Electron Microscopic Observation
2.7. Statistical Analysis
3. Results and Discussion
3.1. Storage Stability of W/O/W HIPE
3.2. Freeze–Thaw Stability of W/O/W Emulsions
3.3. Rheological Behavior of W/O/W Emulsions
3.4. Microstructure of W/O/W Emulsions
3.5. Application of W/O/W HIPE as a Coagulant for Tofu
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Coagulant | CK | 0 | 0.1% | 0.3% | 0.5% | 0.7% |
---|---|---|---|---|---|---|
Yield (g/500 mL) | 167.20 ± 9.71 d | 201.53 ± 4.31 bc | 187.21 ± 9.76 cd | 201.84 ± 6.86 bc | 222.17 ± 18.80 ab | 233.78 ± 16.14 a |
Moisture (%) | 77.91 ± 0.22 d | 79.16 ± 0.48 bc | 78.03 ± 1.05 d | 78.22 ± 0.43 cd | 80.09 ± 0.71 b | 81.85 ± 0.35 a |
WHC (%) | 58.76 ± 5.03 a | 55.18 ± 3.08 ab | 58.53 ± 3.85 a | 58.44 ± 1.02 a | 50.31 ± 2.70 b | 50.06 ± 4.42 b |
Hardness | 211.02 ± 8.39 a | 86.02 ± 1.64 e | 138.94 ± 6.92 b | 112.76 ± 9.18 c | 101.48 ± 1.89 d | 88.06 ± 4.12 e |
Cohesion | 0.81 ± 0.01 a | 0.80 ± 0.02 a | 0.81 ± 0.01 a | 0.79 ± 0.01 ab | 0.79 ± 0.02 ab | 0.76 ± 0.01 b |
Springiness (%) | 93.25 ± 0.42 ab | 91.91 ± 3.12 ab | 93.52 ± 0.72 ab | 94.10 ± 0.54 a | 93.32 ± 0.32 ab | 91.12 ± 0.67 b |
Gumminess | 170.40 ± 4.12 a | 68.57 ± 1.25 e | 112.24 ± 6.52 b | 88.97 ± 8.33 c | 79.83 ± 1.33 d | 67.17 ± 2.94 e |
Chewiness | 158.89 ± 3.15 a | 63.02 ± 2.07 e | 104.98 ± 6.63 b | 83.70 ± 7.44 c | 74.49 ± 1.25 d | 61.20 ± 2.42 e |
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Wang, Y.; Liu, X.; Zhang, Q. The Preparation of W/O/W High-Internal-Phase Emulsions as Coagulants for Tofu: The Effect of the Addition of Soy Protein Isolate in the Internal Water Phase. Foods 2024, 13, 2748. https://doi.org/10.3390/foods13172748
Wang Y, Liu X, Zhang Q. The Preparation of W/O/W High-Internal-Phase Emulsions as Coagulants for Tofu: The Effect of the Addition of Soy Protein Isolate in the Internal Water Phase. Foods. 2024; 13(17):2748. https://doi.org/10.3390/foods13172748
Chicago/Turabian StyleWang, Yongquan, Xuanbo Liu, and Qiang Zhang. 2024. "The Preparation of W/O/W High-Internal-Phase Emulsions as Coagulants for Tofu: The Effect of the Addition of Soy Protein Isolate in the Internal Water Phase" Foods 13, no. 17: 2748. https://doi.org/10.3390/foods13172748