title: Preparation of organic tofu using organic compatible magnesium chloride incorporated with polysaccharide coagulants.
abstract: Organic tofu using organic compatible coagulants of magnesium chloride and three polysaccharides including carrageenan, guar gum and gum Arabic were generated. For MgCl2 coagulated tofu, carrageenan significantly increased the hardness from 969.5 g to 1210.5 g whereas guar gum (0.6g) decreased the hardness to 505.5 g. Interestingly, gypsum and guar gum (0.6g) increased the yield of tofu significantly. These organic compatible coagulants didn't affect most of 7S and 11S protein subunits. Importantly, the overall-acceptability of organic tofu prepared with MgCl2 combined with guar gum or gypsum was almost the same as conventional tofu made with gymsum while having more beany-flavour. Among these organic coagulants, tofu made from 0.6g guar gum and MgCl2 mixture was the most similar to that coagulated by conventional gypsum. Thus this mixture is promising as coagulant for making organic tofu.
authors.affiliation: College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450052, China.
authors.forename: Meng
authors.initials: M
authors.lastname: Li
authors.affiliation: College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450052, China.
authors.forename: Fusheng
authors.initials: F
authors.lastname: Chen
authors.affiliation: Key Laboratory of Plant Resources Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China.
authors.forename: Bao
authors.initials: B
authors.lastname: Yang
authors.affiliation: College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450052, China.
authors.forename: Shaojuan
authors.initials: S
authors.lastname: Lai
authors.affiliation: Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, China. Electronic address: chmynghs@nus.edu.sg.
authors.forename: Hongshun
authors.initials: H
authors.lastname: Yang
authors.affiliation: College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450052, China.
authors.forename: Kunlun
authors.initials: K
authors.lastname: Liu
authors.affiliation: College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450052, China.
authors.forename: Guanhao
authors.initials: G
authors.lastname: Bu
authors.affiliation: Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, China.
authors.forename: Caili
authors.initials: C
authors.lastname: Fu
authors.affiliation: Department of Food Science and Technology, College of Agriculture & Biology, Shanghai Jiao Tong University, 800 Dongchuan Rd., Minhang, Shanghai 200030, China.
authors.forename: Yun
authors.initials: Y
authors.lastname: Deng
mesh_terms: D003029:Coagulants / Q000737:chemistry*; D005685:Galactans / Q000737:chemistry*; D015636:Magnesium Chloride / Q000737:chemistry*; D008351:Mannans / Q000737:chemistry*; D053149:Plant Gums / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry*; D045730:Soy Foods / Q000032:analysis*
chemical_list: D003029:Coagulants; D005685:Galactans; D008351:Mannans; D053149:Plant Gums; D011134:Polysaccharides; D015636:Magnesium Chloride; C007894:guar gum
keywords: Coagulant; Guar gum; Gypsum; Magnesium chloride; Organic tofu