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Research Article | Open Access

Process optimization, texture and microstructure of novel kelp tofu

Xianjiang Ye, Li Chen, Zhichen Su, Xiaojuan Lin, Jicheng Chen( )
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Laminaria japonica Aresch as an edible and medicine dual-purpose marine algae, has been gradually accepted by people. Tofu was Chinese traditional food, combining kelp function ingredients with tofu has practical value. The extraction-optimization methodology and the sequences of kelp antihypertensive peptide (KAP) were investigated. The sensory, whiteness, water retention ability (WRA) and microstructure of KAP tofu were evaluated. The scanning electron microscope (SEM) results showed KAP addition (20%) significantly improved the tofu texture, with a denser network composed of relatively even pores. Compared with gypsum tofu and glucose-δ-interior fat (GDL) tofu, KAP tofu had significantly higher WRA (94.49 ± 0.49)% and sensory evaluation score value (92.54 ± 0.52), and a significantly lower IC50 value at (2.06 ± 0.04) mg/mL (P < 0.05). The maximum IC50 value (4.14 mg/mL) of kelp enzymatic hydrolysate was observed at enzyme (at an alkaline protease:trypsin ratio of 2:1) concentration 1.5%, temperature 55 °C and time 2 h. The sequences of 8 identified peptides were Lys-Tyr, Phe-Tyr, Gly-Lys-Tyr, Ala-Lys-Tyr, Ser-Lys-Thr-Tyr, Lys-Lys-Phe-Tyr, Lys-Phe-Lys-Tyr and Ala-Lys-Tyr-Ser-Tyr with IC50 values of 5.24, 4.83, 7.94, 7.52, 20.63, 15.33, 10.73 and 2.42 μmol/L, respectively. These results indicated the potential use of KAP tofu as a valuable resource for development of functional foods.

Keywords

Laminaria japonica AreschEnzymatic hydrolysisAntihypertensive peptideKelp tofu

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Food Science and Human Wellness
Volume 12 Issue 1,
January 2023
Pages 111-118
DOI: 10.1016/j.fshw.2022.07.029
Cite this article:
Ye X, Chen L, Su Z, et al. Process optimization, texture and microstructure of novel kelp tofu. Food Science and Human Wellness, 2023, 12(1): 111-118. https://doi.org/10.1016/j.fshw.2022.07.029

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Received: 06 December 2020
Revised: 04 March 2021
Accepted: 01 April 2021
Published: 09 August 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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