Investigation the microbial community and quality of Suanjiang tofu with the addition of wheat flour
Abstract In this study, wheat flour at different contents was mixed with soy whey and fermented to produce high-quality Suanjiang tofu. The objective was to evaluate the impact of wheat flour supplementation on the physicochemical, structure, and qualitative properties of Suanjiang tofu, and explore...
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2025-05-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-025-00454-3 |
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| _version_ | 1849705217178730496 |
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| author | Shan Yu Jiangli Wu Fuyi Hui Jin Fan Wei Zhang Zhengbin Yang Ziru Dai Xuefeng Zeng |
| author_facet | Shan Yu Jiangli Wu Fuyi Hui Jin Fan Wei Zhang Zhengbin Yang Ziru Dai Xuefeng Zeng |
| author_sort | Shan Yu |
| collection | DOAJ |
| description | Abstract In this study, wheat flour at different contents was mixed with soy whey and fermented to produce high-quality Suanjiang tofu. The objective was to evaluate the impact of wheat flour supplementation on the physicochemical, structure, and qualitative properties of Suanjiang tofu, and explore the correlation between wheat flour content and bacterial population. The results demonstrated that wheat flour supplementation not only increased tofu yield but also enhanced the formation of a dense and uniform three-dimensional protein network, reduced protein aggregate size, and significantly improved hardness (p < 0.05). Additionally, the hydrophobic interactions and disulfide bonds playing a more critical role than ionic and hydrogen bonds in stabilizing the gel network. Moreover, higher wheat flour concentrations reduced bacterial diversity, with Acetobacter rapidly proliferating and becoming the dominant genus (97% relative abundance). These findings provide valuable insights into the between wheat flour and soy whey and practical guidance for specialty tofu production. |
| format | Article |
| id | doaj-art-08752f1f1b0a40de99b08aa52cdc1352 |
| institution | DOAJ |
| issn | 2396-8370 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | npj Science of Food |
| spelling | doaj-art-08752f1f1b0a40de99b08aa52cdc13522025-08-20T03:16:32ZengNature Portfolionpj Science of Food2396-83702025-05-019111010.1038/s41538-025-00454-3Investigation the microbial community and quality of Suanjiang tofu with the addition of wheat flourShan Yu0Jiangli Wu1Fuyi Hui2Jin Fan3Wei Zhang4Zhengbin Yang5Ziru Dai6Xuefeng Zeng7Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Science, Guizhou UniversityCollege of Liquor and Food Engineering, Guizhou UniversityCollege of Liquor and Food Engineering, Guizhou UniversityCollege of Liquor and Food Engineering, Guizhou UniversityCollege of Food Science and Engineering, Wuhan Polytechnic UniversityCollege of Liquor and Food Engineering, Guizhou UniversityCollege of Food Engineering, Beibu Gulf UniversityKey laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Science, Guizhou UniversityAbstract In this study, wheat flour at different contents was mixed with soy whey and fermented to produce high-quality Suanjiang tofu. The objective was to evaluate the impact of wheat flour supplementation on the physicochemical, structure, and qualitative properties of Suanjiang tofu, and explore the correlation between wheat flour content and bacterial population. The results demonstrated that wheat flour supplementation not only increased tofu yield but also enhanced the formation of a dense and uniform three-dimensional protein network, reduced protein aggregate size, and significantly improved hardness (p < 0.05). Additionally, the hydrophobic interactions and disulfide bonds playing a more critical role than ionic and hydrogen bonds in stabilizing the gel network. Moreover, higher wheat flour concentrations reduced bacterial diversity, with Acetobacter rapidly proliferating and becoming the dominant genus (97% relative abundance). These findings provide valuable insights into the between wheat flour and soy whey and practical guidance for specialty tofu production.https://doi.org/10.1038/s41538-025-00454-3 |
| spellingShingle | Shan Yu Jiangli Wu Fuyi Hui Jin Fan Wei Zhang Zhengbin Yang Ziru Dai Xuefeng Zeng Investigation the microbial community and quality of Suanjiang tofu with the addition of wheat flour npj Science of Food |
| title | Investigation the microbial community and quality of Suanjiang tofu with the addition of wheat flour |
| title_full | Investigation the microbial community and quality of Suanjiang tofu with the addition of wheat flour |
| title_fullStr | Investigation the microbial community and quality of Suanjiang tofu with the addition of wheat flour |
| title_full_unstemmed | Investigation the microbial community and quality of Suanjiang tofu with the addition of wheat flour |
| title_short | Investigation the microbial community and quality of Suanjiang tofu with the addition of wheat flour |
| title_sort | investigation the microbial community and quality of suanjiang tofu with the addition of wheat flour |
| url | https://doi.org/10.1038/s41538-025-00454-3 |
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