Metal ions binding and colloidal destabilization in the model systems: Implication on the magnesium chloride coagulation mechanism in tofu making
MgCl2-induced soymilk coagulation mechanism in tofu making was explored from perspectives of Mg2+ binding and colloidal properties in model systems. Isothermal titration calorimetry of bovine serum albumin (BSA)-small molecule mixtures revealed proteins contributed negligibly to Mg2+ binding sites,...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002123 |
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