title: Effect of magnesium salt concentration in water-in-oil emulsions on the physical properties and microstructure of tofu.
abstract: The aim of this research was to prepare water-in-oil (W/O) emulsions encapsulating different concentrations of magnesium chloride (MgCl2) and to investigate the effect of W/O emulsions on the physical properties and microstructure of tofu. The results showed that the stability of W/O emulsions improved as the concentrations of polyglycerol polyricinoleate (PGPR) and MgCl2 increased. Dynamic viscoelastic measurements indicated that gelation time decreased with increasing MgCl2 concentration in W/O emulsions, suggesting a more rapid reaction between magnesium ions and protein molecules. As the concentration of MgCl2 in W/O emulsions increased, the yield and water content of tofu decreased, while the protein and crude fat contents and hardness values increased. At a concentration of 2.0M MgCl2 in W/O emulsion, the WHC and microstructure of the tofu samples were optimal. The variations in the physical properties of tofu were attributed to the concentration of magnesium ions and the coagulation rate.
authors: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
authors: Qiaomei
authors: Q
authors: Zhu
authors: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
authors: Feifei
authors: F
authors: Wu
authors: Biological Resources and Post-Harvest Division, Japan International Research Center for Agricultural Sciences, Tsukuba, Ibaraki, Japan.
authors: Masayoshi
authors: M
authors: Saito
authors: Biological Resources and Post-Harvest Division, Japan International Research Center for Agricultural Sciences, Tsukuba, Ibaraki, Japan.
authors: Eizo
authors: E
authors: Tatsumi
authors: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; College of Food Science and Technology, Henan University of Technology, Zhengzhou, China. Electronic address: ljyin@cau.edu.cn.
authors: Lijun
authors: L
authors: Yin
mesh_terms: D004655:Emulsions / Q000737:chemistry; D005782:Gels; D005990:Glycerol / Q000031:analogs & derivatives / Q000032:analysis; D008274:Magnesium / Q000032:analysis*; D012277:Ricinoleic Acids / Q000032:analysis; D045730:Soy Foods / Q000032:analysis*; D014867:Water / Q000032:analysis
chemical_list: D004655:Emulsions; D005782:Gels; D012277:Ricinoleic Acids; C029243:glyceran polyricinoleic acid ester; D014867:Water; D008274:Magnesium; D005990:Glycerol
keywords: Magnesium chloride; Microstructure; Stability; Texture; Tofu; W/O emulsions