Abstract
Summary In this study, sugar beet pectin and soy protein were used to prepare the double-network (DN) modified-tofu by sequential laccase and microbial transglutaminase treatments. The mechanical properties of modified-tofu were analysed by uniaxial compression test and texture profile analysis. The DN modified-tofu exhibited greater mechanical toughness than the corresponding single-network modified-tofu, while the ratio of soy glycinin to soy protein isolate reached and exceeded 50%. The enhancement of mechanical toughness may be mainly ascribed to the hierarchical microstructure which is observed in DN modified-tofu by scanning electron microscopy. DN modified-tofu provided a distinctive mechanical and sensory tough texture as compared to other tofu samples. In addition, the oral processing measurements indicated that DN modified-tofu required higher jaw-closing muscle activities, a greater number of chews and longer chewing duration to be processed. Furthermore, the chewing pattern of DN modified-tofu was different from other tofu samples.
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