Advanced search
Publication Cover
Bioscience, Biotechnology, and Biochemistry Volume 78, 2014 - Issue 1
Journal homepage
2,014
Views
17
CrossRef citations to date
0
Altmetric
Food & Nutrition Science

Initiation of protein association in tofu formation by metal ions

Yasuhiro AriiDepartment of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women’s University, Nishinomiya, Hyogo663-8558, Japan;Department of Dietary Life and Food Sciences, Junior College Division, Mukogawa Women’s University, Nishinomiya, Hyogo663-8558, Japan;Research Institute for Nutrition Sciences, Mukogawa Women’s University, Nishinomiya, Hyogo663-8558, JapanCorrespondence[email protected]
&
Yasuyuki TakenakaDepartment of Lifestyle Studies, Faculty of Human Sciences, Kobe Shoin Women’s University, Kobe, Hyogo657-0015, Japan
Pages 86-91 | Received 02 Jul 2013, Accepted 30 Sep 2013, Published online: 10 Apr 2014

Citations (17)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (3)

Kaho Nishizawa & Yasuhiro Arii. (2018) A crude sword bean (Canavalia gladiata) extract is gelated by cooling. Bioscience, Biotechnology, and Biochemistry 82:1, pages 120-126.
Read now
Kaho Nishizawa & Yasuhiro Arii. (2016) Reversible changes of canavalin solubility controlled by divalent cation concentration in crude sword bean extract. Bioscience, Biotechnology, and Biochemistry 80:12, pages 2459-2466.
Read now
Kaho Nishizawa, Tetsuya Masuda, Yasuyuki Takenaka, Hironori Masui, Fumito Tani & Yasuhiro Arii. (2016) Precipitation of sword bean proteins by heating and addition of magnesium chloride in a crude extract. Bioscience, Biotechnology, and Biochemistry 80:8, pages 1623-1631.
Read now

Articles from other publishers (14)

Wei Wang, Kevin Wei Jie Tan, Poh Leong Chiang, Wai Xin Wong, Wenpu Chen & Qi Lin. (2023) Impact of Incorporating Free Calcium and Magnesium on the Heat Stability of a Dairy- and Soy-Protein-Containing Model Emulsion. Polymers 15:22, pages 4424.
Crossref
Wenhua Lei, Ying Zhu, Xiuqing Zhu, Yuyang Huang, Linlin Liu, Mingshou Lü & Binyu Sun. (2023) Effect of ultrasound treatment on thawing process of frozen tofu prepared with different salt coagulants. Ultrasonics Sonochemistry 99, pages 106578.
Crossref
Boyang Yan, Yundong Zhou, Chi Li, Shuang Shu & Yufeng Gao. (2023) Modified SICP method to mitigate the effect of bio-clogging by excess protein from soybean crude urease extracts for biocementation process. Acta Geotechnica.
Crossref
Yue Li, Yangling Wan, Yasmeen Mamu, Jingting Xu & Shuntang Guo. (2023) Aggregation and gelation of soymilk protein after alkaline heat treatment: Effect of coagulants and their addition sequences. Food Hydrocolloids 135, pages 108178.
Crossref
Yasuhiro Arii & Kaho Nishizawa. (2023) Tofu is a promising candidate for the development of an edible 3D-printing ink. Journal of Food Engineering 337, pages 111249.
Crossref
Xiaofu Wang, Yunsong Zhao, Sufang Zhang, Xinping Lin, Huipeng Liang, Yingxi Chen & Chaofan Ji. (2022) Heterologous Expression of the Lactobacillus sakei Multiple Copper Oxidase to Degrade Histamine and Tyramine at Different Environmental Conditions. Foods 11:20, pages 3306.
Crossref
Yuhao Lu, Zebang Cui, Xiangfei Guan, Junyuan Lin, Xuequn Zhong & Minlian Zhang. (2021) Effect of magnesium chloride concentration on soymilk coagulation mechanism. LWT 150, pages 112000.
Crossref
Ricardo N. Pereira, Rui M. Rodrigues, Luís Machado, Sara Ferreira, Joana Costa, Caterina Villa, Mariana P. Barreiros, Isabel Mafra, José A. Teixeira & António A. Vicente. (2021) Influence of ohmic heating on the structural and immunoreactive properties of soybean proteins. LWT 148, pages 111710.
Crossref
Yasuhiro Arii, Yoshinori Sano & Kaho Nishizawa. (2021) Direct comparison of the tofu-like precipitate formation by adding different coagulants: magnesium chloride and glucono-δ-lactone. Heliyon 7:6, pages e07239.
Crossref
Yasuhiro Arii & Kaho Nishizawa. (2020) Honey-mediated aggregation of soymilk proteins. Heliyon 6:4, pages e03673.
Crossref
Yige Zhou & Hongshun Yang. (2019) Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method. Food Chemistry 277, pages 327-335.
Crossref
Yasuhiro Arii & Kaho Nishizawa. (2018) Divalent magnesium cation concentrations determine the formation of tofu-like precipitates with differing urea solubilities. Heliyon 4:9, pages e00817.
Crossref
Seishi Shimizu, Richard Stenner & Nobuyuki Matubayasi. (2017) Gastrophysics: Statistical thermodynamics of biomolecular denaturation and gelation from the Kirkwood-Buff theory towards the understanding of tofu. Food Hydrocolloids 62, pages 128-139.
Crossref
Haibo Zhao, Weiwei Li, Fang Qin & Jie Chen. (2016) Calcium sulphate-induced soya bean protein tofu-type gels: influence of denaturation and particle size. International Journal of Food Science & Technology 51:3, pages 731-741.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.