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<p>To explore the feasibility of simplifying the process of producing flavored low-moisture tofu (LMT) to satisfy growing consumer demand for high-quality plant-based foods rich in protein, this research aimed to investigate protein-water interactions and textural characteristics of high calcium LMT as affected by the addition of table salt (0.75% w/v) and star anise (SA) extract (4.44% or 6.67% v/v; imparting mild or moderate licorice taste in LMT) in soymilk. Adding table salt in soymilk with or without SA resulted in an average of 22.6–23.9% increase in the water binding capacity of protein (<i>WBC</i><sub><i>pro</i></sub>) in LMT, attributing to the enhanced capability of soy protein to bind water molecules presumably via electrostatic interactions with hydrated Na<sup>+</sup> and Cl<sup>−</sup> ions. Consequently, significant (<i>p</i> &lt; 0.05) increases in the yield and moisture levels were found in salted LMT with or without SA, corresponding to a significant decrease of protein concentration (14.75 ± 0.13%– 14.86 ± 0.14% vs. 17.32 ± 0.23%; w/w), reduced density of the protein network structure and thereby an overall decline in the strength (e.g., hardness, chewiness, failure stress, stiffness, etc.) of LMT high in calcium (&gt; 240&#xa0;mg/100&#xa0;g). The further addition of SA besides table salt did not significantly influence the composition, <i>WBC</i><sub><i>pro</i></sub>, protein network structure, and textural characteristics of LMT. This research indicates the great potential to simplify the production of flavored LMT without dehydrating and brining, providing a new approach to produce a high calcium plant-based food possibly used as a meat analogue or vegetarian alternative.</p>

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Protein-water interactions and textural characteristics of low-moisture tofu as affected by sodium chloride and star anise extract

  • 期刊论文

  • 发表日期：

    2025年6月6日

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  • Ying Wang,
  • Yiqun Huang,
  • Yifen Wang

摘要

To explore the feasibility of simplifying the process of producing flavored low-moisture tofu (LMT) to satisfy growing consumer demand for high-quality plant-based foods rich in protein, this research aimed to investigate protein-water interactions and textural characteristics of high calcium LMT as affected by the addition of table salt (0.75% w/v) and star anise (SA) extract (4.44% or 6.67% v/v; imparting mild or moderate licorice taste in LMT) in soymilk. Adding table salt in soymilk with or without SA resulted in an average of 22.6–23.9% increase in the water binding capacity of protein (WBCpro) in LMT, attributing to the enhanced capability of soy protein to bind water molecules presumably via electrostatic interactions with hydrated Na+ and Cl− ions. Consequently, significant (p < 0.05) increases in the yield and moisture levels were found in salted LMT with or without SA, corresponding to a significant decrease of protein concentration (14.75 ± 0.13%– 14.86 ± 0.14% vs. 17.32 ± 0.23%; w/w), reduced density of the protein network structure and thereby an overall decline in the strength (e.g., hardness, chewiness, failure stress, stiffness, etc.) of LMT high in calcium (> 240 mg/100 g). The further addition of SA besides table salt did not significantly influence the composition, WBCpro, protein network structure, and textural characteristics of LMT. This research indicates the great potential to simplify the production of flavored LMT without dehydrating and brining, providing a new approach to produce a high calcium plant-based food possibly used as a meat analogue or vegetarian alternative.