This study examined the effects of pasteurization(PAS),ultrasonic sterilization(ULS),and microwave sterilization(MWS)on the quality and storage characteristics of brine-fermented tofu(BFT)and fermented tofu(FT).Compar...This study examined the effects of pasteurization(PAS),ultrasonic sterilization(ULS),and microwave sterilization(MWS)on the quality and storage characteristics of brine-fermented tofu(BFT)and fermented tofu(FT).Comparative analysis revealed that MWS had a negligible detrimental effect on the structural integrity and organoleptic properties of BFT and FT,while effectively maintaining its water-holding capacity(WHC)and exhibiting the least impact on its texture.In contrast,PAS and ULS increased hardness and chewiness significantly(P<0.05),but ULS also enhanced the brightness of tofu.Throughout the storage period,the WHC,elasticity,and sensory properties of tofu generally decreased,whereas the hardness and chewiness increased.PAS-BFT and MWS-FT maintained sensory quality for the longest periods of 14 and 12 days respectively,and could be decomposed to more small molecule peptides within 0–8 days and 0–6 days,which are more easily to be absorbed by the body.The findings discovered that MWS is the most suitable method for sterilization of tofu,with superior capability in maintaining the quality,extending shelf life,and improving digestibility of tofu.展开更多
[Objective] The aim was to improve the quality of the duck blood tofu by ultrasonic technology. [Method] Ultrasonic technology was used to break the blood cell membrane. The optimal ultrasonic condition was determined...[Objective] The aim was to improve the quality of the duck blood tofu by ultrasonic technology. [Method] Ultrasonic technology was used to break the blood cell membrane. The optimal ultrasonic condition was determined by single factor de- sign, and the differences in sensory quality and nutritional value between the duck blood tofu treated with and without ultrasonication were studied. [Result] The optimal ultrasonic power was 400 W and the optimal ultrasonic time was 6 min. Under these conditions, the content of duck blood haemoglobin increased by 43.46%, the content of iron increased by 10.85%, and the breakage rate was 100%. The a＊ value of the duck blood tofu increased significantly under ultrasonic treatment. Both internal micro-structure and texture parameters proved that the ultrasonic contributed to the formation of gel structure. After treatment by artificial gastric juice and artifi- cial intestinal juice, the total amino acids in the digestive juice were 9.25% higher than that of the duck blood tofu without ultrasonic treatment. [Conclusion] The duck blood tofu under ultrasonic treatment would be beneficial to human body absorption, and the nutrition value would be higher as well.展开更多
Peanut protein is easily digested and absorbed by the human body,and peanut tofu does not contain flatulence factors and beany flour.However,at present,there is no industrial preparation process of peanut tofu,whereas...Peanut protein is easily digested and absorbed by the human body,and peanut tofu does not contain flatulence factors and beany flour.However,at present,there is no industrial preparation process of peanut tofu,whereas the quality of tofu prepared by different peanut varieties is quite different.This study established an industrial feasible production process of peanut tofu and optimized the key process that regulates its quality.Compared with the existing method,the production time is reduced by 53.80%,therefore the daily production output is increased by 183.33%.The chemical properties of 26 peanut varieties and the quality characteristics of tofu prepared from these 26 varieties were determined.The peanut varieties were classified based on the quality characteristics of tofu using the hierarchical cluster analysis(HCA)method,out of which 7 varieties were screened out which were suitable for preparing peanut tofu.An evaluation standard was founded based on peanut tofu qualities.Six chemical trait indexes were correlated with peanut tofu qualities(P<0.05).A logistic regressive model was developed to predict suitable peanut varieties and this prediction model was verified.This study may help broaden the peanut protein utilization,and provide guidance for breeding experts to select certain varieties for product specific cultivation of peanut.展开更多
Laminaria japonica Aresch as an edible and medicine dual-purpose marine algae,has been gradually accepted by people.Tofu was Chinese traditional food,combining kelp function ingredients with tofu has practical value.T...Laminaria japonica Aresch as an edible and medicine dual-purpose marine algae,has been gradually accepted by people.Tofu was Chinese traditional food,combining kelp function ingredients with tofu has practical value.The extraction-optimization methodology and the sequences of kelp antihypertensive peptide(KAP)were investigated.The sensory,whiteness,water retention ability(WRA)and microstructure of KAP tofu were evaluated.The scanning electron microscope(SEM)results showed KAP addition(20%)significantly improved the tofu texture,with a denser network composed of relatively even pores.Compared with gypsum tofu and glucose-δ-interior fat(GDL)tofu,KAP tofu had significantly higher WRA(94.49±0.49)%and sensory evaluation score value(92.54±0.52),and a significantly lower IC_(50) value at(2.06±0.04)mg/mL(P<0.05).The maximum IC_(50) value(4.14 mg/mL)of kelp enzymatic hydrolysate was observed at enzyme(at an alkaline protease:trypsin ratio of 2:1)concentration 1.5%,temperature 55℃ and time 2 h.The sequences of 8 identified peptides were Lys-Tyr,Phe-Tyr,Gly-Lys-Tyr,Ala-Lys-Tyr,Ser-Lys-Thr-Tyr,Lys-Lys-Phe-Tyr,Lys-Phe-Lys-Tyr and Ala-Lys-Tyr-Ser-Tyr with IC_(50) values of 5.24,4.83,7.94,7.52,20.63,15.33,10.73 and 2.42μmol/L,respectively.These results indicated the potential use of KAP tofu as a valuable resource for development of functional foods.展开更多
Fermented whey （a by-product from tofu industry） has been used as a coagulant in tofu manufactures in Indonesia. This research aimed to study effects of fermented whey on coagulation efficiency and physicochemical c...Fermented whey （a by-product from tofu industry） has been used as a coagulant in tofu manufactures in Indonesia. This research aimed to study effects of fermented whey on coagulation efficiency and physicochemical characteristics of tofu, compared to other acid coagulants （acetic acid and glucono-delta-lactone （GDL）） and salt coagulants （calcium sulfate and natural gypsum）. A randomized block design with a single factor was used in this research. Fermented whey could be used as coagulant in tofu manufacturing. Physicochemical characteristics of tofu from fermented whey were not significantly difference compared to tofu from calcium salt and acid coagulants. Coagulation efficiencies （CF, TSIL TPR and TB~） of fermented whey are lower than that from calcium salt coagulants （calcium sulphate and natural gypsum）. Fermented whey showed no significant differences in tofu properties and parameters of coagulation process, compared to GDL and acetic acid.展开更多
Biomimetic scaffolds present the promising potential for bone regeneration.As a natural gel-like traditional food,tofu with porous architecture and proved biological safety indicated a good potential to be a natural s...Biomimetic scaffolds present the promising potential for bone regeneration.As a natural gel-like traditional food,tofu with porous architecture and proved biological safety indicated a good potential to be a natural scaffold and easy to be improved by surface modification.Hereon,we fabricated the tofubased scaffolds and systematically explored the potential for bone tissue engineering.In addition,the collagen has been introduced by simple coating to further enha nce the surface compatibility of the tofubased scaffold in bone regeneration.The results showed that the tofu-based scaffolds possessed good porous structure and cytocompatibility.Notably,the tofu-based scaffolds could improve the expression of osteogenesis-related genes and proteins,leading to better bone regeneration after 2 months of implantation.All the results indicated that to fu would become an outstanding sustainable natural porous scaffold for bone regeneration with excellent bioactivities.展开更多
Isoflavone, a group of phytoestrogen, reduces postmenopausal symptoms and the risk of osteoporosis of women. Glycosidic forms of isoflavones are presented in non-fermented soyfoods such as tofu and they are less bioav...Isoflavone, a group of phytoestrogen, reduces postmenopausal symptoms and the risk of osteoporosis of women. Glycosidic forms of isoflavones are presented in non-fermented soyfoods such as tofu and they are less bioavailable than the aglycone isoflavones. Aglycone forms of isoflavones or more bioavailable forms can be increased by acid hydrolysis during tofu processing. The present study investigated the possibility of increasing the aglycone forms of isoflavones by acid hydrolysis. We used five types of tofu in this study: soybean tofu with hydrolysis, soybean meal tofu with hydrolysis, soybean tofu in general process, soybean meal tofu in general process, and commercial tofu. Defatted soybean meal was used as the major ingredient in the tofu which was made by using the new method—acid hydrolysis. To identify the isoflavone quantities in all five types of tofu, high performance liquid chromatography with diode array detection (HPLC-DAD) analysis was employed. The genistein ratio between hydrolyzed tofu and standard tofu was 1:1-8, and the daidzein ratio between hydrolyzed tofu and standard tofu was 1:6-12. The five types of tofu were analyzed for the crude protein and micronutrients such as calcium (Ca), magnesium (Mg), potassium (K), iron (Fe), zinc (Zn), and selenium (Se) by the modified Kjeldahl method and inductively coupled plasma emission spectroscopy (ICP-ES), respectively. The mean crude protein concentration of hydrolyzed tofu from soybean meal was 40.8%. In addition, especially the hydrolyzed soybean meal tofu showed the higher concentration of Ca (27,307 mg/kg) and K (25,553 mg/kg). By and large, soybean meal tofu with acid hydrolysis is a rich source of isoflavone aglycone compared with other types of tofu.展开更多
A-52-year-old woman ate dinner after preening roses in her garden. Immediately, she developed oralaryngeal malaise and pruritic rash. Nasal obstruction and increase of cutaneous lesions were seen although she took bet...A-52-year-old woman ate dinner after preening roses in her garden. Immediately, she developed oralaryngeal malaise and pruritic rash. Nasal obstruction and increase of cutaneous lesions were seen although she took betamethasone, 2 mg, orally. Physical examination revealed geographic wheal on trunk and extremities, and no overt mucosal lesions. History demonstrated that she had developed such reactions four times before: three of the four were seen shortly after eating soybean. Tofu was examined by prick-by-prick testing, and prick testing was performed with a petal, a piece of stem and rose leaf, positive and negative control. Positive reactions to tofu (wheal, 5 × 7 mm) and positive control (wheal 5 × 5 mm) and negative ones to others were noted. Although sensitization to soybean seemed to antedate pollen allergy on the basis of interview, oral allergy syndrome could be complicated because of various pollens-specific IgE. Since soy-bean specific IgE was class 2, such titer was not an effective predictor of clinical severity. This case should be classified into stage 3 of contact urticaria syndrome (CUS). Since CUS can be fatal, we must be careful in management for such patients.展开更多
GREENHOUSE gas emissions are spiking - China’s 2009 carbon dioxide emissions alone increased nearly 10 percent in one year,according to a BP report released this past summer - and global cooperation on the matter is ...GREENHOUSE gas emissions are spiking - China’s 2009 carbon dioxide emissions alone increased nearly 10 percent in one year,according to a BP report released this past summer - and global cooperation on the matter is nil(no legally-binding deal was reached at the United Nations’ December Climate Change Conference in Cancun).Can swapping beef for tofu at the dinner table bring solace? It can,somewhat.In 2008,the UN recommended that people go meat-free one day a week to help rein in global warming. According to estimates produced that year by its Food and Agriculture Organization,nearly a fifth of the world’s green-展开更多
Herein,chitosan/pullulan(CS/PL)active films incorporated with quinic acid(QA)and montmorillonite(MMT)were fabricated,and their potential for tofu slice preservation was evaluated.The FTIR analysis confirmed the enhanc...Herein,chitosan/pullulan(CS/PL)active films incorporated with quinic acid(QA)and montmorillonite(MMT)were fabricated,and their potential for tofu slice preservation was evaluated.The FTIR analysis confirmed the enhanced intermolecular interactions between the components of the film matrix.SEM micrographs displayed compact and homogeneous surfaces,ensuring the compatibility of MMT and QA within the CS/PL matrix.These enhancements contributed to a significant improvement in the physicochemical properties of active films.The incorporation of MMT improved the water barrier properties of the film,while QA instilled antimicrobial qualities.Thus,MMT and QA incorporated CS/PL active film presented superior mechanical(tensile strength of~68.51 MPa),UV shielding,water vapor barrier(3.51×10^(-10) gm^(-1)S^(-1)Pa^(-1)),and oxygen barrier features compared to control CS/PL film.It also performed superior antimicrobial and antioxidant functionality,strengthening tofu slice preservation.During preservation,changes in the visual appearance and biochemical constituents of tofu slices have been analyzed.Compared to the unwrapped tofu slice,the tofu slice wrapped in MMT and QA incorporated CS/PL active film displayed greater visual acceptance and retained its biochemical constituents and antioxidant ability.Moreover,the CS/PL active film containing MMT and QA safeguarded the tofu slice more effectively with minimal weight loss(~16.67%)and bacterial count(6.46 log CFU/g)over 72 h of storage at RT than the control CS/PL film.Hence,the fabricated CS/PL active films integrated with MMT and QA can be employed as a functional packaging material for tofu slice preservation.展开更多
Recently,increasing attention has been focused on the spoilage and economic losses of soybean products caused by Bacillus licheniformis and Bacillus amyloliquefaciens contamination.The quorum sensing(QS)system mediate...Recently,increasing attention has been focused on the spoilage and economic losses of soybean products caused by Bacillus licheniformis and Bacillus amyloliquefaciens contamination.The quorum sensing(QS)system mediates food spoilage.Biofilm production and maturation are the major mechanisms by which spoilage bacteria colonize and release virulence factors.Therefore,prevention and control of biofilm formation or the removal of mature biofilms is an effective strategy to combat biofilm formation and preserve food.Here,we studied the inhibitory effect and mechanism ofε-polylysine(ε-PL),a natural microbial-derived bacteriostatic agent,on biofilm formation and virulence of two types of bacteria.The results revealed that theε-PL minimum inhibitory concentration(MIC)against these bacteria was 0.4 mg/mLε-PL treatment destroyed the early formation of these bacterial biofilms,and decreased the production of extracellular polysaccharides(EPS),activity of extracellular protease and amylase,and surface hydrophobicity.A high concentration of ε-PL exerted a scavenging effect on mature biofilms.ε-PL was observed to delay and reduce promoter expression.The molecular docking results indicated thatε-PL interfered with the normal binding of comX and comP in the bacterial QS systems.In addition,ε-PL reduced the content of TVB-N in tofu,reduced the decrease of total sugar content,and effectively delayed the decomposition rate of tofu nutrients.The above results occurred in a concentration-dependent manner.These findings provide practical evidence for usingε-PL as a QSI to control the storage quality of soybean products and broaden its application in complex food matrices.展开更多
Microcarriers have attracted increasing interests in drug delivery. In order to develop this technique, it is prone to focus on the generation of functional particles through using simple approaches and novel but acce...Microcarriers have attracted increasing interests in drug delivery. In order to develop this technique, it is prone to focus on the generation of functional particles through using simple approaches and novel but accessible materials. Here, inspired by the formation mechanism of tofu that through the mixing of soymilk and brine for cross-linking soybean proteins, we present novel soybean protein microcarriers by using microfluidic generation approach for drug delivery. Since the soybean protein droplets are generated by microfluidic emulsification method, the tofu microparticles present highly monodisperse and homogeneous morphologies. Because of the excellent biocompatibility of the soybean protein and the interconnected porous structures throughout the whole microparticles after freeze-drying, various kinds of drugs and active molecules could be absorbed and loaded in the microcarriers, which makes them versatile for drug delivery. It can be anticipated that the microfluidic-generated tofu microcarriers will have great potential in the biomedical field.展开更多
Using naturally-occurring antimicrobials against the resistance of foodborne pathogens towards antibiotics and chemicals,as well as their insensitivity is a promising research field.Water extracts of legumes have been...Using naturally-occurring antimicrobials against the resistance of foodborne pathogens towards antibiotics and chemicals,as well as their insensitivity is a promising research field.Water extracts of legumes have been proven to inhibit microbial development due to the presence of phenolic compounds,protein-derived peptides,saponins and defensin.This study examined the antimicrobial effects of two types of legume water,such as tofu whey(TW)and steam blanching pea water(SBPW),by adding into three-dimensional(3D)printed mashed potato.Composition,moulding,microbial growth assessment and the inhibition zone analysis were conducted.TW and SBPW contained 4 g/100 ml of solid matter,consisting of protein,soluble carbohydrates,minerals and saponins.Results have shown decreased microbial spoilage and enhanced Lactobacillus growth of mashed potato formulated with legume water.Limited inhibition zone(1 mm)was present on TW saponin extract against Staphylococcus aureus and Lactobacillus spp.TW and SBPW addition to 3D printed mashed potatoes encouraged the development of probiotic bacteria,which can be applied to extend shelf-life of food products as well as to develop fermented foods.展开更多
基金supported by the Innovation Talents Project of Harbin Science and Technology Bureau(2022CXRCCGO11)。
文摘This study examined the effects of pasteurization(PAS),ultrasonic sterilization(ULS),and microwave sterilization(MWS)on the quality and storage characteristics of brine-fermented tofu(BFT)and fermented tofu(FT).Comparative analysis revealed that MWS had a negligible detrimental effect on the structural integrity and organoleptic properties of BFT and FT,while effectively maintaining its water-holding capacity(WHC)and exhibiting the least impact on its texture.In contrast,PAS and ULS increased hardness and chewiness significantly(P<0.05),but ULS also enhanced the brightness of tofu.Throughout the storage period,the WHC,elasticity,and sensory properties of tofu generally decreased,whereas the hardness and chewiness increased.PAS-BFT and MWS-FT maintained sensory quality for the longest periods of 14 and 12 days respectively,and could be decomposed to more small molecule peptides within 0–8 days and 0–6 days,which are more easily to be absorbed by the body.The findings discovered that MWS is the most suitable method for sterilization of tofu,with superior capability in maintaining the quality,extending shelf life,and improving digestibility of tofu.
基金Supported by National Agricultural Scientific and Technological Achievements Transformation Program of China(2012GB2C100165)~~
文摘[Objective] The aim was to improve the quality of the duck blood tofu by ultrasonic technology. [Method] Ultrasonic technology was used to break the blood cell membrane. The optimal ultrasonic condition was determined by single factor de- sign, and the differences in sensory quality and nutritional value between the duck blood tofu treated with and without ultrasonication were studied. [Result] The optimal ultrasonic power was 400 W and the optimal ultrasonic time was 6 min. Under these conditions, the content of duck blood haemoglobin increased by 43.46%, the content of iron increased by 10.85%, and the breakage rate was 100%. The a＊ value of the duck blood tofu increased significantly under ultrasonic treatment. Both internal micro-structure and texture parameters proved that the ultrasonic contributed to the formation of gel structure. After treatment by artificial gastric juice and artifi- cial intestinal juice, the total amino acids in the digestive juice were 9.25% higher than that of the duck blood tofu without ultrasonic treatment. [Conclusion] The duck blood tofu under ultrasonic treatment would be beneficial to human body absorption, and the nutrition value would be higher as well.
基金This study was supported by the earmarked fund for China Agriculture Research System(CARS-13-03A)the Corps Science and Technology Development Special Promotion Achievement Transformation Guidance Plan,Xinjiang,China(2018BCO12)the TaiShan Industrial Experts Programme,China(LJNY201711).
文摘Peanut protein is easily digested and absorbed by the human body,and peanut tofu does not contain flatulence factors and beany flour.However,at present,there is no industrial preparation process of peanut tofu,whereas the quality of tofu prepared by different peanut varieties is quite different.This study established an industrial feasible production process of peanut tofu and optimized the key process that regulates its quality.Compared with the existing method,the production time is reduced by 53.80%,therefore the daily production output is increased by 183.33%.The chemical properties of 26 peanut varieties and the quality characteristics of tofu prepared from these 26 varieties were determined.The peanut varieties were classified based on the quality characteristics of tofu using the hierarchical cluster analysis(HCA)method,out of which 7 varieties were screened out which were suitable for preparing peanut tofu.An evaluation standard was founded based on peanut tofu qualities.Six chemical trait indexes were correlated with peanut tofu qualities(P<0.05).A logistic regressive model was developed to predict suitable peanut varieties and this prediction model was verified.This study may help broaden the peanut protein utilization,and provide guidance for breeding experts to select certain varieties for product specific cultivation of peanut.
基金supported by the Natural Science Foundation of Fujian Province (2020J01558)the Expert Workstation of Fuzhou Hailin Food Co., Ltd
文摘Laminaria japonica Aresch as an edible and medicine dual-purpose marine algae,has been gradually accepted by people.Tofu was Chinese traditional food,combining kelp function ingredients with tofu has practical value.The extraction-optimization methodology and the sequences of kelp antihypertensive peptide(KAP)were investigated.The sensory,whiteness,water retention ability(WRA)and microstructure of KAP tofu were evaluated.The scanning electron microscope(SEM)results showed KAP addition(20%)significantly improved the tofu texture,with a denser network composed of relatively even pores.Compared with gypsum tofu and glucose-δ-interior fat(GDL)tofu,KAP tofu had significantly higher WRA(94.49±0.49)%and sensory evaluation score value(92.54±0.52),and a significantly lower IC_(50) value at(2.06±0.04)mg/mL(P<0.05).The maximum IC_(50) value(4.14 mg/mL)of kelp enzymatic hydrolysate was observed at enzyme(at an alkaline protease:trypsin ratio of 2:1)concentration 1.5%,temperature 55℃ and time 2 h.The sequences of 8 identified peptides were Lys-Tyr,Phe-Tyr,Gly-Lys-Tyr,Ala-Lys-Tyr,Ser-Lys-Thr-Tyr,Lys-Lys-Phe-Tyr,Lys-Phe-Lys-Tyr and Ala-Lys-Tyr-Ser-Tyr with IC_(50) values of 5.24,4.83,7.94,7.52,20.63,15.33,10.73 and 2.42μmol/L,respectively.These results indicated the potential use of KAP tofu as a valuable resource for development of functional foods.
文摘Fermented whey （a by-product from tofu industry） has been used as a coagulant in tofu manufactures in Indonesia. This research aimed to study effects of fermented whey on coagulation efficiency and physicochemical characteristics of tofu, compared to other acid coagulants （acetic acid and glucono-delta-lactone （GDL）） and salt coagulants （calcium sulfate and natural gypsum）. A randomized block design with a single factor was used in this research. Fermented whey could be used as coagulant in tofu manufacturing. Physicochemical characteristics of tofu from fermented whey were not significantly difference compared to tofu from calcium salt and acid coagulants. Coagulation efficiencies （CF, TSIL TPR and TB~） of fermented whey are lower than that from calcium salt coagulants （calcium sulphate and natural gypsum）. Fermented whey showed no significant differences in tofu properties and parameters of coagulation process, compared to GDL and acetic acid.
基金the National Natural Science Foundation of China(No.51503129)Guangdong Innovative and Entrepreneurial Research Team Program(No.2016ZT06S029)+1 种基金the funding from the Science and Technology Program of Guangzhou(No.201707010094)Science and Technology Planning Project of Shenzhen(No.JCYJ20180307163534533)。
文摘Biomimetic scaffolds present the promising potential for bone regeneration.As a natural gel-like traditional food,tofu with porous architecture and proved biological safety indicated a good potential to be a natural scaffold and easy to be improved by surface modification.Hereon,we fabricated the tofubased scaffolds and systematically explored the potential for bone tissue engineering.In addition,the collagen has been introduced by simple coating to further enha nce the surface compatibility of the tofubased scaffold in bone regeneration.The results showed that the tofu-based scaffolds possessed good porous structure and cytocompatibility.Notably,the tofu-based scaffolds could improve the expression of osteogenesis-related genes and proteins,leading to better bone regeneration after 2 months of implantation.All the results indicated that to fu would become an outstanding sustainable natural porous scaffold for bone regeneration with excellent bioactivities.
文摘Isoflavone, a group of phytoestrogen, reduces postmenopausal symptoms and the risk of osteoporosis of women. Glycosidic forms of isoflavones are presented in non-fermented soyfoods such as tofu and they are less bioavailable than the aglycone isoflavones. Aglycone forms of isoflavones or more bioavailable forms can be increased by acid hydrolysis during tofu processing. The present study investigated the possibility of increasing the aglycone forms of isoflavones by acid hydrolysis. We used five types of tofu in this study: soybean tofu with hydrolysis, soybean meal tofu with hydrolysis, soybean tofu in general process, soybean meal tofu in general process, and commercial tofu. Defatted soybean meal was used as the major ingredient in the tofu which was made by using the new method—acid hydrolysis. To identify the isoflavone quantities in all five types of tofu, high performance liquid chromatography with diode array detection (HPLC-DAD) analysis was employed. The genistein ratio between hydrolyzed tofu and standard tofu was 1:1-8, and the daidzein ratio between hydrolyzed tofu and standard tofu was 1:6-12. The five types of tofu were analyzed for the crude protein and micronutrients such as calcium (Ca), magnesium (Mg), potassium (K), iron (Fe), zinc (Zn), and selenium (Se) by the modified Kjeldahl method and inductively coupled plasma emission spectroscopy (ICP-ES), respectively. The mean crude protein concentration of hydrolyzed tofu from soybean meal was 40.8%. In addition, especially the hydrolyzed soybean meal tofu showed the higher concentration of Ca (27,307 mg/kg) and K (25,553 mg/kg). By and large, soybean meal tofu with acid hydrolysis is a rich source of isoflavone aglycone compared with other types of tofu.
文摘A-52-year-old woman ate dinner after preening roses in her garden. Immediately, she developed oralaryngeal malaise and pruritic rash. Nasal obstruction and increase of cutaneous lesions were seen although she took betamethasone, 2 mg, orally. Physical examination revealed geographic wheal on trunk and extremities, and no overt mucosal lesions. History demonstrated that she had developed such reactions four times before: three of the four were seen shortly after eating soybean. Tofu was examined by prick-by-prick testing, and prick testing was performed with a petal, a piece of stem and rose leaf, positive and negative control. Positive reactions to tofu (wheal, 5 × 7 mm) and positive control (wheal 5 × 5 mm) and negative ones to others were noted. Although sensitization to soybean seemed to antedate pollen allergy on the basis of interview, oral allergy syndrome could be complicated because of various pollens-specific IgE. Since soy-bean specific IgE was class 2, such titer was not an effective predictor of clinical severity. This case should be classified into stage 3 of contact urticaria syndrome (CUS). Since CUS can be fatal, we must be careful in management for such patients.
文摘GREENHOUSE gas emissions are spiking - China’s 2009 carbon dioxide emissions alone increased nearly 10 percent in one year,according to a BP report released this past summer - and global cooperation on the matter is nil(no legally-binding deal was reached at the United Nations’ December Climate Change Conference in Cancun).Can swapping beef for tofu at the dinner table bring solace? It can,somewhat.In 2008,the UN recommended that people go meat-free one day a week to help rein in global warming. According to estimates produced that year by its Food and Agriculture Organization,nearly a fifth of the world’s green-
文摘Herein,chitosan/pullulan(CS/PL)active films incorporated with quinic acid(QA)and montmorillonite(MMT)were fabricated,and their potential for tofu slice preservation was evaluated.The FTIR analysis confirmed the enhanced intermolecular interactions between the components of the film matrix.SEM micrographs displayed compact and homogeneous surfaces,ensuring the compatibility of MMT and QA within the CS/PL matrix.These enhancements contributed to a significant improvement in the physicochemical properties of active films.The incorporation of MMT improved the water barrier properties of the film,while QA instilled antimicrobial qualities.Thus,MMT and QA incorporated CS/PL active film presented superior mechanical(tensile strength of~68.51 MPa),UV shielding,water vapor barrier(3.51×10^(-10) gm^(-1)S^(-1)Pa^(-1)),and oxygen barrier features compared to control CS/PL film.It also performed superior antimicrobial and antioxidant functionality,strengthening tofu slice preservation.During preservation,changes in the visual appearance and biochemical constituents of tofu slices have been analyzed.Compared to the unwrapped tofu slice,the tofu slice wrapped in MMT and QA incorporated CS/PL active film displayed greater visual acceptance and retained its biochemical constituents and antioxidant ability.Moreover,the CS/PL active film containing MMT and QA safeguarded the tofu slice more effectively with minimal weight loss(~16.67%)and bacterial count(6.46 log CFU/g)over 72 h of storage at RT than the control CS/PL film.Hence,the fabricated CS/PL active films integrated with MMT and QA can be employed as a functional packaging material for tofu slice preservation.
基金supported by the Million Project of Heilongjiang Province(grant 2021ZX12B04)the Heilongjiang Province Double“First-Class”Discipline and Innovation Achievements Construction Project(grant LJGXCG2022-084).
文摘Recently,increasing attention has been focused on the spoilage and economic losses of soybean products caused by Bacillus licheniformis and Bacillus amyloliquefaciens contamination.The quorum sensing(QS)system mediates food spoilage.Biofilm production and maturation are the major mechanisms by which spoilage bacteria colonize and release virulence factors.Therefore,prevention and control of biofilm formation or the removal of mature biofilms is an effective strategy to combat biofilm formation and preserve food.Here,we studied the inhibitory effect and mechanism ofε-polylysine(ε-PL),a natural microbial-derived bacteriostatic agent,on biofilm formation and virulence of two types of bacteria.The results revealed that theε-PL minimum inhibitory concentration(MIC)against these bacteria was 0.4 mg/mLε-PL treatment destroyed the early formation of these bacterial biofilms,and decreased the production of extracellular polysaccharides(EPS),activity of extracellular protease and amylase,and surface hydrophobicity.A high concentration of ε-PL exerted a scavenging effect on mature biofilms.ε-PL was observed to delay and reduce promoter expression.The molecular docking results indicated thatε-PL interfered with the normal binding of comX and comP in the bacterial QS systems.In addition,ε-PL reduced the content of TVB-N in tofu,reduced the decrease of total sugar content,and effectively delayed the decomposition rate of tofu nutrients.The above results occurred in a concentration-dependent manner.These findings provide practical evidence for usingε-PL as a QSI to control the storage quality of soybean products and broaden its application in complex food matrices.
基金supported by the National Natural Science Foundation of China(21473029,51522302)the National Scholastic Athletics Foundation of China(U1530260)the Scientific Research Foundation of Southeast University
文摘Microcarriers have attracted increasing interests in drug delivery. In order to develop this technique, it is prone to focus on the generation of functional particles through using simple approaches and novel but accessible materials. Here, inspired by the formation mechanism of tofu that through the mixing of soymilk and brine for cross-linking soybean proteins, we present novel soybean protein microcarriers by using microfluidic generation approach for drug delivery. Since the soybean protein droplets are generated by microfluidic emulsification method, the tofu microparticles present highly monodisperse and homogeneous morphologies. Because of the excellent biocompatibility of the soybean protein and the interconnected porous structures throughout the whole microparticles after freeze-drying, various kinds of drugs and active molecules could be absorbed and loaded in the microcarriers, which makes them versatile for drug delivery. It can be anticipated that the microfluidic-generated tofu microcarriers will have great potential in the biomedical field.
基金funded by the Massey-Lincoln and Agricultural Industry Trust(MLAIT),grant number 46467as well as by Lincoln University(FOOD393-Practicum).
文摘Using naturally-occurring antimicrobials against the resistance of foodborne pathogens towards antibiotics and chemicals,as well as their insensitivity is a promising research field.Water extracts of legumes have been proven to inhibit microbial development due to the presence of phenolic compounds,protein-derived peptides,saponins and defensin.This study examined the antimicrobial effects of two types of legume water,such as tofu whey(TW)and steam blanching pea water(SBPW),by adding into three-dimensional(3D)printed mashed potato.Composition,moulding,microbial growth assessment and the inhibition zone analysis were conducted.TW and SBPW contained 4 g/100 ml of solid matter,consisting of protein,soluble carbohydrates,minerals and saponins.Results have shown decreased microbial spoilage and enhanced Lactobacillus growth of mashed potato formulated with legume water.Limited inhibition zone(1 mm)was present on TW saponin extract against Staphylococcus aureus and Lactobacillus spp.TW and SBPW addition to 3D printed mashed potatoes encouraged the development of probiotic bacteria,which can be applied to extend shelf-life of food products as well as to develop fermented foods.
