Abstract
We have developed a novel bio-tofu, made from mixed soy and cow milk (MSCM), using Lactobacillus helveticus MB2-1 and Lactobacillus plantarum B1-6 incorporated with microbial transglutaminase (MTGase) as coagulant. MTGase was added to improve the textural properties and suit for cooking. However, the effect of MTGase on the digestion of mixed-protein fermented by lactic acid bacteria was unclear. This study aimed at evaluating the effect of MTGase on protein digestion of bio-tofu under simulated gastrointestinal digestion condition. The results showed that addition of MTGase could affect the particle size distribution, degree of hydrolysis, the content of soluble proteins and free amino acids. Based on the electrophoresis data, MTGase addition enhanced protein polymerization. During gastric and intestinal digestion process, proteins from bio-tofu were degraded into low molecular mass peptides. Our results suggested that incorporation of MTGase could lead to enzymatic modification of proteins of bio-tofu which may help in controlling energy intake and decrease the chance of food allergy.
Highlights
IntroductionTofu (soybean curd) is a gel-like food that widely consumed in Asian counties
Tofu is a gel-like food that widely consumed in Asian counties
L. helveticus MB2-1 and L. plantarum B1-6 were isolated in our lab from Sayram ropy fermented milk and Kirgiz boza respectively, which are all traditional food collected from Xinjiang province of China (Li et al, 2012; Wu et al, 2015)
Summary
Tofu (soybean curd) is a gel-like food that widely consumed in Asian counties. Conventional tofu is made by coagulating heated soymilk with salt coagulants, like magnesium chloride and calcium sulfate, followed by moulding and pressing the curd to draw the whey. Microbial transglutaminase (MTGase) and glucono-δ-lactone (GDL) have been used to prepare tofu over the last two decades. Different kinds of coagulants can influence the yield and quality of the final products; for example, the texture of tofu coagulated by GDL and CaSO4 was smoother, while the texture of tofu coagulated by MgCl2 was harder (Hou et al, 2016). The addition of MTGase can help maintain the smooth texture of tofu (Yokoyama, Nio & Kikuchi, 2004).
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