{"title":"Effects of Eggshell Powder as a Coagulant on Gel Properties and Texture Structure of Citric-Acidified Tofu Gel","authors":"Xinli Zhang, Qiwei Xie, Zhi Zheng, Shui-zhong Luo, Xiyang Zhong and Yanyan Zhao*, ","doi":"10.1021/acsfoodscitech.4c00199","DOIUrl":null,"url":null,"abstract":"<p >It has been shown that citric acid-induced tofu has problems of soft texture and fragility. The aim of this study is to improve these problems by adding eggshell powder as a coagulant. Commercial tofu (gypsum tofu) was used as a control group. The properties of the gels were analyzed using intermolecular forces, rheology, and scanning electron microscope (SEM). The least surface hydrophobicity and free sulfhydryl groups were observed at 0.08% eggshell powder concentration. The rheological behavior indicated a solid elastic dominant behavior of tofu. Additionally, ionic, hydrogen and hydrophobic interactions increased accordingly. With the optimal addition of eggshell powder (0.08%), the α-helices structure of soybean protein transformed into a β-sheet structure, resulting in a redshift and enhanced peak intensity. The network of the tofu gel has become denser. These findings suggest that eggshell powder can be used as a natural calcium supplement to enhance the performance of tofu.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":null,"pages":null},"PeriodicalIF":2.6000,"publicationDate":"2024-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"ACS food science & technology","FirstCategoryId":"1085","ListUrlMain":"https://pubs.acs.org/doi/10.1021/acsfoodscitech.4c00199","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
It has been shown that citric acid-induced tofu has problems of soft texture and fragility. The aim of this study is to improve these problems by adding eggshell powder as a coagulant. Commercial tofu (gypsum tofu) was used as a control group. The properties of the gels were analyzed using intermolecular forces, rheology, and scanning electron microscope (SEM). The least surface hydrophobicity and free sulfhydryl groups were observed at 0.08% eggshell powder concentration. The rheological behavior indicated a solid elastic dominant behavior of tofu. Additionally, ionic, hydrogen and hydrophobic interactions increased accordingly. With the optimal addition of eggshell powder (0.08%), the α-helices structure of soybean protein transformed into a β-sheet structure, resulting in a redshift and enhanced peak intensity. The network of the tofu gel has become denser. These findings suggest that eggshell powder can be used as a natural calcium supplement to enhance the performance of tofu.