ArticlePolymers2022
Effect of Transglutaminase Pre-Crosslinking Treatment Incorporated with Glucono-δ-lactone on the Physicochemical and Digestive Properties of Tofu.
Article in Polymers, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
6 citing papers in PubMed, 14 citations in OpenAlex.
- Effects of Selective Enzymatic Hydrolysis on Structural Properties and Gel Properties of Soybean Protein Isolate.Foods (Basel, Switzerland) · 2025Article
- Characterization of Whey Protein Isolate-Soymilk Complexes Modified by Transglutaminase and Their Application inYuba Film.Foods (Basel, Switzerland) · 2025Article
- Influence of Microbial Transglutaminase on the Formation of Physico-Chemical Properties of Meat Analogs.Foods (Basel, Switzerland) · 2024Article
- Article
- Effects of Glucono-δ-Lactone and Transglutaminase on the Physicochemical and Textural Properties of Plant-Based Meat Patty.Foods (Basel, Switzerland) · 2022Article
- Comparison on Protein Bioaccessibility of Soymilk Gels Induced by Glucono-δ-Lactone and Lactic Acid Bacteria.Molecules (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
2 authors at 2 institutions in 2 countries.
Funding
Abstract
This study evaluated the effect of transglutaminase (TGase) pre-crosslinking treatment on the physicochemical and digestive characteristics of tofu coagulated by glucono-δ-lactone (GDL). Results showed that certain TGase pre-crosslinking times (0.5, 1, 2 and 3 h) could promote the colloidal stability of soymilk with increased particle average sizes and absolute values of zeta potential. Particularly, the water holding capacity and gel strength of tofu pre-crosslinked by TGase for 2 h were 6.8% and 47.7% enhancement, respectively, compared to the control, and exhibited the highest score of overall acceptability. However, extensive pre-crosslinking by TGase for 3 h had an adverse impact on the sensory of tofu with poor firmness, rough structure and whey separation. Hence, the tofu gel pre-crosslinked by TGase for 2 h and then coagulated by GDL was recommended which showed a "slow release" mode of soluble proteins during the in vitro digestion phase, and had more chances to release bioactive peptides than soymilk.
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Registered trials
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