What question did this study set out to answer?

To re-examine the molecular mechanisms governing tofu protein coagulation and evaluate tofu-processing techniques for developing novel plant-based foods.

August 16, 2026NIPPON SHOKUHIN KOGYO GAKKAISHIOpen Access

Re-examining tofu coagulation and development of new food products using tofu

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Authors

YAYasuhiro AriiMukogawa Women's University

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Implication

Food technology study demonstrates protein surface charge neutralization drives tofu coagulation, enabling novel allergen-free food formulations.

Key Points

To re-examine the molecular mechanisms governing tofu protein coagulation and evaluate tofu-processing techniques for developing novel plant-based foods.
Investigated the biochemical mechanism of soymilk protein aggregation during curd formation.
Formulated novel functional food products using alternative coagulants, including honey and glucono-delta-lactone, alongside food-grade additives.
Identified the neutralization of protein surface charges as the key mechanism facilitating protein proximity and gel aggregation.
Developed several functional formulations including iron-fortified tofu, honey-aggregated tofun, glucono-delta-lactone-solidified pudding, vegan custard cream, and edible inks suitable for dysphagia and allergen-restricted diets.

Cite This Study

Yasuhiro Arii (2026) studied this question.

synapsesocial.com/papers/6a81794cf2fb91fc834ac6d8 https://doi.org/10.3136/nskkk.nskkk-d-26-00013

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Implication

Food technology study demonstrates protein surface charge neutralization drives tofu coagulation, enabling novel allergen-free food formulations.

Re-examining tofu coagulation and development of new food products using tofu

Discussion

Member takes

Implication

Key Points

Cite This Study

Re-examining tofu coagulation and development of new food products using tofu

Discussion

Member takes

Implication

Key Points

Cite This Study

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