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1972251 
Journal Article 
The impact of Maillard cross-linking on soy proteins and tofu texture 
Yasir, S; Sutton, KH; Newberry, MP; Andrews, NR; Gerrard, JA 
2007 
Yes 
Food Chemistry
ISSN: 0308-8146
EISSN: 1873-7072 
104 
4 
1502-1508 
WOS:000247631900026 
In this paper, we explore the use of Maillard cross-linking agents (formaldehyde, glyceraldehyde and glutaraldehyde) in tofu, to probe the relationship between cross-linking of soy proteins and tofu texture. 1-2 mM glutaraldehyde treatment resulted in an acceptable product with altered microstructure. At 2 mM glutaraldehyde, the fracture force was increased if the reagent was added before soymilk boiling, but decreased if it was added after boiling, when more cross-linking was observed due to the denaturation of the proteins. The fracture forces and microstructures are hard to rationalise in terms of cross-linking, suggesting that other factors, such as non-cross-linking protein glycation, may be responsible for the observed changes. Taken together with the results reported in the previous paper, these findings suggest that protein cross-linking agents may change the functional properties of tofu via non-cross-linking modifications of the sidechains of the amino acid residues, changing their isoelectric point and their gelation properties. (c) 2007 Elsevier Ltd. All rights reserved. 
soy protein; tofu; textum Maillard reaction; glutaraldehyde; scanning electron microscopy; cross-linking