Naturally sourced oligouronates modify the gelation kinetics and the properties of calcium-dependent Tofu

Abstract

Calcium-chelating oligouronates can be employed to modulate calcium-dependent food hydrogels. However, very little attention has been paid to their role of structuring a real food system so far. In this study, alginate-derived oligoguluronate (GB) and pectin-derived oligogalacturonate (GaB) was shown to considerably modify the gelation process and the final gel characteristics of calcium-dependent Tofu. GB and GaB significantly accelerated the gelation process and enhanced the gel strength and water holding capacity of Tofu. The sensory properties were correspondingly altered and the addition of 15 mmol/L GB produced the most favorable smell, appearance and overall acceptance. Microstructure analysis demonstrated that GB and GaB can intensively increase the density and uniformity of Tofu gel, which potentially can be used to explain their implications on the gel and textural properties. Our findings provide an alternative strategy for modulating texture of calcium-dependent foods using dietary fiber-derived oligosaccharides with prebiotic potentials.