Divalent magnesium cation concentrations determine the formation of tofu-like precipitates with differing urea solubilities
Different coagulant concentrations can induce urea-soluble precipitates (USPs) and urea-insoluble precipitates (UIPs) during tofu-like precipitate formation. In this study, MgCl2 concentration-dependent changes in USPs were quantified using a method based on urea solubility differences in order to i...
Main Authors: | , |
---|---|
Format: | Article |
Language: | English |
Published: |
Elsevier
2018-09-01
|
Series: | Heliyon |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S240584401832471X |
id |
doaj-aa3f6dc0640e4720a3a814c80af75d26 |
---|---|
record_format |
Article |
spelling |
doaj-aa3f6dc0640e4720a3a814c80af75d262020-11-25T03:27:14ZengElsevierHeliyon2405-84402018-09-0149e00817Divalent magnesium cation concentrations determine the formation of tofu-like precipitates with differing urea solubilitiesYasuhiro Arii0Kaho Nishizawa1Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University, Nishinomiya, Hyogo 663-8558, Japan; Department of Dietary Life and Food Sciences, Junior College Division, Mukogawa Women's University, Nishinomiya, Hyogo 663-8558, Japan; Research Institute for Nutrition Sciences, Mukogawa Women's University, Nishinomiya, Hyogo 663-8558, Japan; Corresponding author.Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University, Nishinomiya, Hyogo 663-8558, JapanDifferent coagulant concentrations can induce urea-soluble precipitates (USPs) and urea-insoluble precipitates (UIPs) during tofu-like precipitate formation. In this study, MgCl2 concentration-dependent changes in USPs were quantified using a method based on urea solubility differences in order to investigate the factors affecting USP versus UIP formation. The addition of various Mg salts revealed that anions influence the solubility of proteins in both USPs and UIPs. Moreover, addition of MgCl2/NaCl mixtures, in which the Cl− concentration was held constant, demonstrated that Mg2+ was essential for UIP formation but not for USP formation and that Cl− was inconsequential for both USP and UIP formation. NaCl addition showed that the driving force for USP formation was salting-out due to the presence of cations. Overall, our data indicated that the Mg2+ concentration determined the separation of USPs and UIPs. These results will help elucidate the molecular mechanisms mediating the separation of silken tofu and regular tofu.http://www.sciencedirect.com/science/article/pii/S240584401832471XAnalytical chemistryFood technologyFood analysisFood science |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Yasuhiro Arii Kaho Nishizawa |
spellingShingle |
Yasuhiro Arii Kaho Nishizawa Divalent magnesium cation concentrations determine the formation of tofu-like precipitates with differing urea solubilities Heliyon Analytical chemistry Food technology Food analysis Food science |
author_facet |
Yasuhiro Arii Kaho Nishizawa |
author_sort |
Yasuhiro Arii |
title |
Divalent magnesium cation concentrations determine the formation of tofu-like precipitates with differing urea solubilities |
title_short |
Divalent magnesium cation concentrations determine the formation of tofu-like precipitates with differing urea solubilities |
title_full |
Divalent magnesium cation concentrations determine the formation of tofu-like precipitates with differing urea solubilities |
title_fullStr |
Divalent magnesium cation concentrations determine the formation of tofu-like precipitates with differing urea solubilities |
title_full_unstemmed |
Divalent magnesium cation concentrations determine the formation of tofu-like precipitates with differing urea solubilities |
title_sort |
divalent magnesium cation concentrations determine the formation of tofu-like precipitates with differing urea solubilities |
publisher |
Elsevier |
series |
Heliyon |
issn |
2405-8440 |
publishDate |
2018-09-01 |
description |
Different coagulant concentrations can induce urea-soluble precipitates (USPs) and urea-insoluble precipitates (UIPs) during tofu-like precipitate formation. In this study, MgCl2 concentration-dependent changes in USPs were quantified using a method based on urea solubility differences in order to investigate the factors affecting USP versus UIP formation. The addition of various Mg salts revealed that anions influence the solubility of proteins in both USPs and UIPs. Moreover, addition of MgCl2/NaCl mixtures, in which the Cl− concentration was held constant, demonstrated that Mg2+ was essential for UIP formation but not for USP formation and that Cl− was inconsequential for both USP and UIP formation. NaCl addition showed that the driving force for USP formation was salting-out due to the presence of cations. Overall, our data indicated that the Mg2+ concentration determined the separation of USPs and UIPs. These results will help elucidate the molecular mechanisms mediating the separation of silken tofu and regular tofu. |
topic |
Analytical chemistry Food technology Food analysis Food science |
url |
http://www.sciencedirect.com/science/article/pii/S240584401832471X |
work_keys_str_mv |
AT yasuhiroarii divalentmagnesiumcationconcentrationsdeterminetheformationoftofulikeprecipitateswithdifferingureasolubilities AT kahonishizawa divalentmagnesiumcationconcentrationsdeterminetheformationoftofulikeprecipitateswithdifferingureasolubilities |
_version_ |
1724588854523985920 |