Effect of magnesium salt concentration in water-in-oil emulsions on the physical properties and microstructure of tofu

卷:201

Zhu, Qiaomei ; Wu, Feifei ; Saito, Masayoshi ; Tatsumi, Eizo ; Yin, Lijun

POBBox 40,17,Qinghua East Rd, Beijing

关键词: W/O emulsions;    Magnesium chloride;    Stability;    Tofu;    Texture;    Microstructure;   

DOI  :  10.1016/j.foodchem.2016.01.065

学科分类：食品科学和技术

【 摘 要 】

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 2.0 M 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. (C) 2016 Elsevier Ltd. All rights reserved.