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Chen R, Chang SKC, Gillen AM, Chen P, Zhang B. Relationships between protein and other chemical composition and texture of tofu made from soybeans grown in different locations. J Food Sci 2024; 89:1428-1441. [PMID: 38265167 DOI: 10.1111/1750-3841.16922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 12/13/2023] [Accepted: 12/19/2023] [Indexed: 01/25/2024]
Abstract
Understanding quantitative relationships between protein and other chemical components in diverse soybean genotypes (lines) grown in different locations and the firmness of tofu can provide scientific insight for selecting soybean suitable for tofu making. Locations showed significant effects on seed components, including total protein, major storage proteins, subunits and polypeptides of the major storage proteins, and calcium, but not magnesium or phytic acid. Results showed that 11S content, but not 11S/7S ratio, was only correlated with filled tofu firmness when analyzed over all locations. A strong and positive correlation between firmness and A3 polypeptide of the 11S protein content was found for both pressed tofu (r = 0.80, p < 0.001) and filled tofu (r = 0.76, p < 0.001) over three locations (overall pooled data) and within most individual locations. The correlation of filled tofu firmness and A3 polypeptide was significant for each of the three individual locations. However, the correlation of pressed tofu firmness and A3 polypeptide content was significant at two of three locations. Mean calcium content was positively correlated with mean pressed and filled tofu firmness over all locations, but calcium was not correlated with pressed tofu firmness at any individual location, and only one location showed a significant correlation of calcium and filled tofu firmness. In addition, pressed tofu firmness was found to be negatively correlated with tofu yield. The findings that A3 polypeptide's strong relationship with tofu firmness within certain locations may be used by the food industry to select proper soybean for manufacturing tofu and to facilitate tofu soybean breeding for tofu making.
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Affiliation(s)
- Ruiqi Chen
- Experimental Seafood Processing Laboratory, Coastal and Research Extension Center, Mississippi State University, Pascagoula, Mississippi, USA
| | - Sam K C Chang
- Experimental Seafood Processing Laboratory, Coastal and Research Extension Center, Mississippi State University, Pascagoula, Mississippi, USA
| | - Anne M Gillen
- USDA, Agricultural Research Service, Crop Genetics Research Unit, Stoneville, Mississippi, USA
| | - Pengyin Chen
- Fisher Delta Research Center, University of Missouri, Portageville, Missouri, USA
| | - Bo Zhang
- Department of Crop, Soil and Environmental Sciences, Virginia Tech, Blacksburg, Virginia, USA
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2
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Liang P, Chen S, Fang X, Wu J. Recent advance in modification strategies and applications of soy protein gel properties. Compr Rev Food Sci Food Saf 2024; 23:e13276. [PMID: 38284605 DOI: 10.1111/1541-4337.13276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 11/07/2023] [Accepted: 11/08/2023] [Indexed: 01/30/2024]
Abstract
Soy protein gel can be developed into a variety of products, ranging from traditional food (e.g., tofu) to newly developed food (e.g., soy yogurt and meat analog). So far, efforts are still needed to be made on modifying the gel properties of soy protein for improving its sensory properties as animal protein-based food substitutes. Furthermore, there is always a need to regulate its gel properties for designing novel and tailored products of soy protein gels due to the fast-growing plant protein-based product market. This review gave an emphasis on the latest modification strategies and applications of gel properties of soy protein. The modifying methods of soy protein gel properties were reviewed from an aspect of composition or processing. Compositional modification included changing protein composition and gelling conditions and using additives, whereas processing strategies can be achieved through physical, chemical, and enzymatic treatments. Several compositional modification and processing strategies have been both proven to alter the gel properties of soy protein effectively. So far, soy protein gel has been applied in the field of food and biomedicine. In the future, more mechanistic studies on the modification methods are still needed to facilitate the full application of soy protein gel.
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Affiliation(s)
- Peijun Liang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Simin Chen
- School of Pharmaceutical Sciences, Guangzhou Medical University, Guangzhou, China
| | - Xiang Fang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Jianfeng Wu
- College of Food Science, South China Agricultural University, Guangzhou, China
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3
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Singer WM, Lee YC, Shea Z, Vieira CC, Lee D, Li X, Cunicelli M, Kadam SS, Khan MAW, Shannon G, Mian MAR, Nguyen HT, Zhang B. Soybean genetics, genomics, and breeding for improving nutritional value and reducing antinutritional traits in food and feed. THE PLANT GENOME 2023; 16:e20415. [PMID: 38084377 DOI: 10.1002/tpg2.20415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 10/25/2023] [Accepted: 10/27/2023] [Indexed: 12/22/2023]
Abstract
Soybean [Glycine max (L.) Merr.] is a globally important crop due to its valuable seed composition, versatile feed, food, and industrial end-uses, and consistent genetic gain. Successful genetic gain in soybean has led to widespread adaptation and increased value for producers, processors, and consumers. Specific focus on the nutritional quality of soybean seed composition for food and feed has further elucidated genetic knowledge and bolstered breeding progress. Seed components are historical and current targets for soybean breeders seeking to improve nutritional quality of soybean. This article reviews genetic and genomic foundations for improvement of nutritionally important traits, such as protein and amino acids, oil and fatty acids, carbohydrates, and specific food-grade considerations; discusses the application of advanced breeding technology such as CRISPR/Cas9 in creating seed composition variations; and provides future directions and breeding recommendations regarding soybean seed composition traits.
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Affiliation(s)
- William M Singer
- School of Plant and Environmental Sciences, Virginia Polytechnic Institute and State University, Blacksburg, Virginia, USA
| | - Yi-Chen Lee
- Department of Agriculture, Fort Hays State University, Hays, Kansas, USA
| | - Zachary Shea
- School of Plant and Environmental Sciences, Virginia Polytechnic Institute and State University, Blacksburg, Virginia, USA
| | - Caio Canella Vieira
- Department of Crop, Soil, and Environmental Sciences, University of Arkansas, Fayetteville, Arkansas, USA
| | - Dongho Lee
- Fisher Delta Research, Extension, and Education Center, University of Missouri, Portageville, Missouri, USA
| | - Xiaoying Li
- School of Plant and Environmental Sciences, Virginia Polytechnic Institute and State University, Blacksburg, Virginia, USA
| | - Mia Cunicelli
- Soybean and Nitrogen Fixation Research Unit, USDA-ARS, Raleigh, North Carolina, USA
| | - Shaila S Kadam
- Division of Plant Science and Technology, University of Missouri, Columbia, Missouri, USA
| | | | - Grover Shannon
- Fisher Delta Research, Extension, and Education Center, University of Missouri, Portageville, Missouri, USA
| | - M A Rouf Mian
- Soybean and Nitrogen Fixation Research Unit, USDA-ARS, Raleigh, North Carolina, USA
| | - Henry T Nguyen
- Division of Plant Science and Technology, University of Missouri, Columbia, Missouri, USA
| | - Bo Zhang
- School of Plant and Environmental Sciences, Virginia Polytechnic Institute and State University, Blacksburg, Virginia, USA
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4
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Zhang Y, Chang SKC. Microbial Transglutaminase Cross-Linking Enhances the Textural and Rheological Properties of the Surimi-like Gels Made from Alkali-Extracted Protein Isolate from Catfish Byproducts and the Role of Disulfide Bonds in Gelling. Foods 2023; 12:foods12102029. [PMID: 37238847 DOI: 10.3390/foods12102029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 04/19/2023] [Accepted: 05/12/2023] [Indexed: 05/28/2023] Open
Abstract
The texture of surimi-like gels made from the protein isolate extracted from catfish byproducts has been proven to be brittle and lack elasticity. To address this issue, varying levels of microbial transglutaminase (MTGase) from 0.1 to 0.6 units/g were applied. MTGase had little effect on the color profile of gels. When MTGase at 0.5 units/g was employed, hardness, cohesiveness, springiness, chewiness, resilience, fracturablity, and deformation were increased by 218, 55, 12, 451, 115, 446, and 71%, respectively. A further increase in added MTGase did not lead to any textural improvement. In comparison to the gels made from fillet mince, the gels made from protein isolate were still lower in cohesiveness. Due to the activated endogenous transglutaminase, a setting step enhanced the textural properties of gels made from fillet mince. However, because of the endogenous proteases-induced protein degradation, the setting step led to a texture deterioration of the gels made from protein isolate. Gels made from protein isolate showed 23-55% higher solubility in reducing solution than in non-reducing solution, suggesting the vital role of disulfide bonds in the gelation process. Due to the different protein composition and conformation, fillet mince and protein isolate exhibited distinct rheological properties. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed the highly denatured protein isolate was susceptible to proteolysis and prone to disulfide formation during the gelation process. It also revealed that MTGase had an inhibitory effect on the proteolysis induced by endogenous enzymes. In view of the susceptibility of the protein isolate to proteolysis during gelation, future research should consider including other enzyme inhibitory agents in the presence of MTGase to improve the gel texture.
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Affiliation(s)
- Yan Zhang
- Coastal Research and Extension Center, Mississippi State University, Pascagoula, MS 39567, USA
| | - Sam K C Chang
- Coastal Research and Extension Center, Mississippi State University, Pascagoula, MS 39567, USA
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Starkville, MS 39762, USA
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5
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Zhang Y, Chang SKC. Color and texture of surimi-like gels made of protein isolate extracted from catfish byproducts are improved by washing and adding soy whey. J Food Sci 2022; 87:3057-3070. [PMID: 35708220 DOI: 10.1111/1750-3841.16229] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 05/16/2022] [Accepted: 05/27/2022] [Indexed: 11/26/2022]
Abstract
Protein extraction from catfish byproducts has been proven economically and technically feasible. However, the gel prepared from protein isolate was dark and lacked elasticity. Byproduct mince washing and application of soy whey were adopted in this study to address the above gel quality issues. Heating soy whey at 75°C for 3 min could eliminate over 99.9% lipoxygenase activity and retain more than 50% trypsin inhibitor activity. Washing byproduct mince for 2 min with water-to-mince ratio of 2:1 could achieve satisfactory gel color, which was comparable to that of commercial surimi gels. When soy whey was applied, the autolytic enzyme-induced proteolysis was inhibited in a dose-dependent manner by up to 74%. With addition of soy whey, resilience, hardness at maximum force, hardness at 5 mm compression, springiness, cohesiveness, chewiness, fracturability, and deformation could be increased by up to 43.10%, 66.92%, 36.72%, 14.59%, 29.17%, 143.25%, 93.82%, and 27.97%, respectively. However, the texture was still inferior to the gel made from fillet mince. SDS-PAGE revealed that myosin was most susceptible to proteolysis and application of soy whey could effectively protect it from degradation. Different from tropomyosin, myosin and actin were greatly involved in disulfide bond formation. PRACTICAL APPLICATION: Catfish byproducts and soy whey, a byproduct from soy protein isolation, are normally treated as waste. The current study proved the possibility to utilize these two byproducts to make value-added surimi-like gel products. Utilization of byproducts would not only increase profitability of catfish and soy processing, but also preserve the precious fish proteins and other health-promoting components.
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Affiliation(s)
- Yan Zhang
- Experimental Seafood Processing Laboratory, Coastal Research and Extension Center, Mississippi State University, Pascagoula, Mississippi, USA
| | - Sam K C Chang
- Experimental Seafood Processing Laboratory, Coastal Research and Extension Center, Mississippi State University, Pascagoula, Mississippi, USA.,Department of Food Science, Nutrition and Health Promotion, Mississippi State University, MS State, Mississippi, USA
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6
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Yang Y, Chang SKC, Zhang Y. Determination of protease inhibitors, glycinin, and beta-conglycinin in soybeans and their relationships. J Food Sci 2022; 87:1082-1095. [PMID: 35142372 DOI: 10.1111/1750-3841.16054] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 12/14/2021] [Accepted: 12/27/2021] [Indexed: 11/28/2022]
Abstract
In order to search for suitable soybean varieties for different applications, the protein contents of Kunitz trypsin inhibitor (KTI), Bowman-Birk trypsin inhibitor (BBI), glycinin (11S), and β-conglycinin (7S) of 93 soybean samples from different sources and harvest years were quantified by sodium dodecyl sulfate polyacrylamide gel electrophoresis. Meanwhile, the protease inhibitory activities against trypsin and chymotrypsin were determined. Results showed that the individual protein contents and trypsin inhibitor activities differed significantly (p < 0.05) among soybean samples. KTI contents ranged from 5.25 to 14.60 mg·g-1 ; BBI contents ranged from 1.81 to 5.74 mg·g-1 ; 11S varied from 13.65% to 48.55% and 7S varied from 15.68% to 42.15% of total soluble protein; trypsin and chymotrypsin inhibitory activities were 8.93-20.95 mg TI·g-1 and 4.18 -12.79 mg CI·g-1 , respectively. Excellent linear relationships existed between trypsin inhibitor contents and their activities. The regression equations offer a rapid method for estimating the activity of KTI or BBI in raw soybeans. PRACTICAL APPLICATION: The regression equations established based on a large number of soybean varieties offered a rapid method to estimate the activity of trypsin inhibitors. The data presented here provided useful information for the food industry or breeders to select soybean varieties with different inhibitory activities or protein contents for different food processing applications.
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Affiliation(s)
- Yu Yang
- College of Art and Science, Northeast Agricultural University, Harbin, People's Republic of China
| | - Sam K C Chang
- Experimental Seafood Processing Laboratory, Coastal Research and Extension Center, Mississippi State University, Pascagoula, Mississippi, USA
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, Mississippi, USA
| | - Yan Zhang
- Experimental Seafood Processing Laboratory, Coastal Research and Extension Center, Mississippi State University, Pascagoula, Mississippi, USA
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Huang Z, Liu H, Zhao L, He W, Zhou X, Chen H, Zhou X, Zhou J, Liu Z. Evaluating the effect of different processing methods on fermented soybean whey-based tofu quality, nutrition, and flavour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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8
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Paz S, Rubio C, Gutiérrez ÁJ, González-Weller D, Hardisson A. Human exposure assessment to potentially toxic elements (PTEs) from tofu consumption. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:10.1007/s11356-021-13076-5. [PMID: 33638083 DOI: 10.1007/s11356-021-13076-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Accepted: 02/17/2021] [Indexed: 06/12/2023]
Abstract
Potentially toxic elements (PTEs) (V, B, Ba, Li, Sr, Cr, Ni, Al, Pb, Cd) were determined in 130 samples of different tofu types (natural, flavored, smoked, and fresh made) by ICP-OES (inductively coupled plasma optical emission spectrometry). Al was the most notable element found with the highest concentration (6.71 mg/kg ww) found in flavored tofu. Ni level (0.38 mg/kg) stands out in smoked tofu. European tofu has higher PTE levels than Chinese tofu. Organic-produced tofu has higher PTE concentrations than conventional produced tofu. A total of 200 g/day of smoked tofu confers a contribution percentage of 39.6% of its TDI (tolerable daily intake). In addition, 200 g/day of flavored tofu would mean a high Pb contribution with a 23.2% of the BMDL (benchmark dose level) set in 0.63 μg/kg bw/day to the development of nephrotoxicity. Mean consumption would not pose a risk to adults' health. Considering the obtained results, it would be advisable to establish limits for certain metals such as Pb, Al, and Ni in this type of product. Furthermore, it is recommendable to set consumer guidelines to some tofu types in order to avoid excessive intake of PTEs.
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Affiliation(s)
- Soraya Paz
- Department of Toxicology, Universidad de La Laguna, La Laguna, Tenerife, Canary Islands, Spain.
| | - Carmen Rubio
- Department of Toxicology, Universidad de La Laguna, La Laguna, Tenerife, Canary Islands, Spain
| | - Ángel J Gutiérrez
- Department of Toxicology, Universidad de La Laguna, La Laguna, Tenerife, Canary Islands, Spain
| | - Dailos González-Weller
- Health Inspection and Laboratory Service, Canary Health Service, S/C de Tenerife, Tenerife, Canary Islands, Spain
| | - Arturo Hardisson
- Department of Toxicology, Universidad de La Laguna, La Laguna, Tenerife, Canary Islands, Spain
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Yang M, Yang X, Chen X, Wang J, Liao Z, Wang L, Zhong Q, Fang X. Effect of Kefir on Soybean Isoflavone Aglycone Content in Soymilk Kefir. Front Nutr 2021; 7:587665. [PMID: 33392237 PMCID: PMC7772187 DOI: 10.3389/fnut.2020.587665] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Accepted: 10/27/2020] [Indexed: 01/20/2023] Open
Abstract
Kefir is a traditional fermented milk originating in the Caucasus area and parts of Eastern Europe. In this study, the kefir culture, which is modified upon the addition of lactic acid bacteria (LAB) cells, specifically for soymilk kefir fermentation with the highest capacity of isoflavone biotransformation, was successfully produced, and the metagenomics composition of soymilk or milk fermented using these kefir cultures was investigated. The metagenome analysis showed that the microbiota of kefir in M-K (milk inoculated with kefir), SM-K (equal volumes of soymilk and milk inoculated with kefir), and S-K (pure milk inoculated with kefir) were related to the addition of soymilk or not. Furthermore, the HPLC chromatogram revealed that Guixia 2 (Guangzhou, China) may be a good source of soymilk kefir fermentation due to its high isoflavone aglycone content (90.23 ± 1.26 μg/g in daidzein, 68.20 ± 0.74 μg/g in genistein). Importantly, the starter culture created by adding 1.5 g probiotics (Biostime®, Guangzhou, China) to Chinese kefir showed a significant increase in the levels of isoflavone aglycones (72.07 ± 0.53 μg/g in isoflavone aglycones). These results provided insight into understanding the suitable soybean cultivar and starter cultures, which exhibit promising results of isoflavone biotransformation and flavor promotion during soymilk kefir fermentation.
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Affiliation(s)
- Minke Yang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Xiaojuan Yang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Xiaoqu Chen
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Jie Wang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Zhenlin Liao
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Li Wang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Qingping Zhong
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Xiang Fang
- College of Food Science, South China Agricultural University, Guangzhou, China
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Paz S, Rubio C, Gutiérrez ÁJ, González-Weller D, Hardisson A. Dietary Intake of Essential Elements (Na, K, Mg, Ca, Mn, Zn, Fe, Cu, Mo, Co) from Tofu Consumption. Biol Trace Elem Res 2021; 199:382-388. [PMID: 32314142 DOI: 10.1007/s12011-020-02151-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Accepted: 04/07/2020] [Indexed: 02/02/2023]
Abstract
Tofu is one of the most consumed soybean products. Currently, tofu is consumed in vegan and vegetarian diets to avoid meat. However, it is necessary to determine the content of essential elements to assess the dietary intake. Essential elements (Na, K, Mg, Ca, Mn, Zn, Fe, Cu, Mo, Co) were determined in 130 samples of tofu by ICP-OES (inductively coupled plasma optical emission spectroscopy). The highest element content was found in flavoured tofu; the most notable were Na (2519 mg/kg wet weight) and Fe (19.5 mg/kg ww). Consumption of 200 g/day of flavoured tofu by adults would mean a high contribution of Cu (46.9% women, 38.1% men), Fe (55.7% women, 65.0% men) and Na (25.2% adults) to its AI (adequate intakes) sets by the EFSA (European Food Safety Authority). Natural tofu would mean a remarkably Mn contribution (50% adults) to the AI. Tofu could be an important source of essential elements such as Mg, Mn, Na, Cu and Fe.
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Affiliation(s)
- Soraya Paz
- Department of Toxicology, Universidad de La Laguna, La Laguna, Tenerife, Canary Islands, Spain.
| | - Carmen Rubio
- Department of Toxicology, Universidad de La Laguna, La Laguna, Tenerife, Canary Islands, Spain
| | - Ángel J Gutiérrez
- Department of Toxicology, Universidad de La Laguna, La Laguna, Tenerife, Canary Islands, Spain
| | - Dailos González-Weller
- Health Inspection and Laboratory Service, Canary Health Service, S/C de Tenerife, Tenerife, Canary Islands, Spain
| | - Arturo Hardisson
- Department of Toxicology, Universidad de La Laguna, La Laguna, Tenerife, Canary Islands, Spain
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11
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Xu Y, Wang Z, Qi B, Ran A, Guo Z, Jiang L. Effect of Oxidation on Quality of Chiba Tofu Produced by Soy Isolate Protein When Subjected to Storage. Foods 2020; 9:foods9121877. [PMID: 33348648 PMCID: PMC7765800 DOI: 10.3390/foods9121877] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 12/06/2020] [Accepted: 12/14/2020] [Indexed: 01/26/2023] Open
Abstract
Chiba tofu is a new type of vegetarian food prepared with soy protein isolate (SPI). According to factory feedback, the SPI stored in the factory storeroom in summer undergoes reactive oxidation, which changes the structure of SPI and further affects the quality of Chiba tofu. Consequently, the main objective of this study was to prepare Chiba tofu with SPI with different storage periods and evaluate the effect of different degrees of oxidation on structural characteristics of SPI and rheology, texture, microstructure and sensory properties of Chiba tofu. The carbonyl content and turbidity of SPI significantly increased, and the contents of free sulfhydryl (SH) and disulfide bond (S-S) simultaneously decreased with storage time. The oxidation changes the SPI conformation, leading to a transition of α-helix and β-turn to β-sheet and random coil during the storage periods. In the SDS–PAGE analysis, oxidation promoted the SPI molecules crosslinked and aggregated, which affected the quality of Chiba tofu. In short storage periods (0–12 days), SPI was relatively moderately oxidized when the carbonyl content was between 4.14 and 6.87 mmol/g. The storage and loss modulus of Chiba tofu both increased, the network was compact, and the hardness and springiness of Chiba tofu showed an increasing trend. Moreover, in longer storage periods (12–30 days), the SPI was relatively severely oxidized when the carbonyl content was between 7.24 and 9.14 mmol/g, which had an adverse effect on Chiba tofu rheological and texture properties, microstructure, and sensory properties. In sensory evaluation, Chiba tofu stored 12 days had the highest overall quality score than that stored on other days. This study is expected to provide an argument for the better industrial production of Chiba tofu.
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12
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Zheng L, Regenstein JM, Teng F, Li Y. Tofu products: A review of their raw materials, processing conditions, and packaging. Compr Rev Food Sci Food Saf 2020; 19:3683-3714. [PMID: 33337041 DOI: 10.1111/1541-4337.12640] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 08/13/2020] [Accepted: 09/01/2020] [Indexed: 02/07/2023]
Abstract
Tofu is a traditional product made mainly from soybeans, which has become globally popular because of its inclusion in vegetarian, vegan, and hypocaloric diets. However, with both commercial production of tofu and scientific research, it remains a challenge to produce tofu with high quality, high nutrition, and excellent flavor. This is because tofu production involves multiple complicated steps, such as soybean selection, utilization of appropriate coagulants, and tofu packaging. To make high-quality tofu product, it is important to systematically understand critical factors that influence tofu quality. This article reviews the current research status of tofu production. The diversity of soybean seeds (the raw material), protein composition, structural properties, and nutritional values are reviewed. Then, selection of tofu coagulants is reviewed to provide insights on its role in tofu quality, where the focus is on the usage of mix coagulants and recent developments with new coagulants. Moreover, a comprehensive summary is provided on recent development in making high-fiber tofu using Okara (the major by-product during tofu production), which has a number of potential applications in the food industry. To help encourage automatic, environmental friendly, and high-efficient tofu production, new developments and applications in production technology, such as ultrasound and high-pressure process, are reviewed. Tofu packaging, including packaging materials and techniques, is evaluated as it has been found to have a positive impact on extending the shelf life and improving the quality of tofu products. Finally, the future research directions and potential areas for new developments are discussed.
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Affiliation(s)
- Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin, China
- Department of Food Science, Cornell University, Ithaca, New York
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York
| | - Fei Teng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
- Harbin Institute of Food Industry, Harbin, China
- Heilongjiang Academy of Green Food Science, Harbin, China
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13
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Comparative Study of Angiotensin I-Converting Enzyme (ACE) Inhibition of Soy Foods as Affected by Processing Methods and Protein Isolation. Processes (Basel) 2020. [DOI: 10.3390/pr8080978] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
Angiotensin converting enzyme (ACE) converts angiotensin I into the vasoconstrictor angiotensin II and eventually elevates blood pressure. High blood pressure is a major risk factor for heart disease and stroke. Studies show peptides present anti-hypertensive activity by ACE inhibition. During food processing and digestion, food proteins may be hydrolyzed and release peptides. Our objective was to determine and compare the ACE inhibitory potential of fermented and non-fermented soy foods and isolated 7S and 11S protein fractions. Soy foods (e.g., soybean, natto, tempeh, yogurt, soymilk, tofu, soy-sprouts) and isolated proteins were in vitro digested prior to the determination of ACE inhibitory activity. Peptide molecular weight distribution in digested samples was analyzed and correlated with ACE inhibitory capacity. Raw and cooked soymilk showed the highest ACE inhibitory potential. Bacteria-fermented soy foods had higher ACE inhibitory activity than fungus-fermented soy food, and 3 day germinated sprouts had higher ACE inhibition than those germinated for 5 and 7 days. The 11S hydrolysates showed higher ACE inhibitory capacity than 7S. Peptides of 1–4.5 kDa showed a higher contribution to reducing IC50. This study provides evidence that soy foods and isolated 7S and 11S proteins may be used as functional foods or ingredients to prevent or control hypertension.
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14
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Wang F, Meng J, Sun L, Weng Z, Fang Y, Tang X, Zhao T, Shen X. Study on the tofu quality evaluation method and the establishment of a model for suitable soybean varieties for Chinese traditional tofu processing. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108441] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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15
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Combined uses of an endo- and exopeptidase in okara improve the hydrolysates via formation of aglycone isoflavones and antioxidant capacity. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108467] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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16
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Vicente S, Pok PS, García Londoño VA, Pacin A. Aflatoxins distribution in fractions derived from tofu production. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 36:1559-1566. [DOI: 10.1080/19440049.2019.1640893] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Sebastián Vicente
- Fundación de Investigaciones Científicas Teresa Benedictina de la Cruz, Luján, Buenos Aires, Argentina
- Comisión de Investigaciones Científicas de la Provincia de Buenos Aires, La Plata, Provincia de Buenos Aires, Argentina
| | - Paula Sol Pok
- Departamentos de Química Orgánica e Industrias, Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales, Ciudad Autónoma de Buenos Aires, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Ciudad Autónoma de Buenos Aires, Argentina
| | - Víctor Alonso García Londoño
- Fundación de Investigaciones Científicas Teresa Benedictina de la Cruz, Luján, Buenos Aires, Argentina
- Departamentos de Química Orgánica e Industrias, Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales, Ciudad Autónoma de Buenos Aires, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Ciudad Autónoma de Buenos Aires, Argentina
| | - Ana Pacin
- Fundación de Investigaciones Científicas Teresa Benedictina de la Cruz, Luján, Buenos Aires, Argentina
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17
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Meng S, Li J, Chang S, Maleki SJ. Quantitative and kinetic analyses of peanut allergens as affected by food processing. FOOD CHEMISTRY-X 2019; 1:100004. [PMID: 31432004 PMCID: PMC6694862 DOI: 10.1016/j.fochx.2019.100004] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/02/2018] [Revised: 12/11/2018] [Accepted: 01/09/2019] [Indexed: 01/22/2023]
Abstract
Peanuts contain four major allergens with differences in allergenic potency. Thermal processing can influence the allergenic properties of peanuts. Until now, a kinetic model has not been reported to assess the changes of soluble allergen (extracted from processed peanuts) content as affected by various thermal processing methods. Our objective is to characterize the reaction kinetics of the thermal processing methods, including wet processing (boiling with/without high-pressure, steaming with/without high-pressure), deep-frying and dry processing (microwaving and roasting) using five time intervals. The relationships between processing time and extractable major allergen content could be explained by a simple linear regression kinetic model (except high-pressure steaming). Among all the methods with optimal processing point, frying for 6 min had a relatively lower IgE binding (linear epitopes) ratio, possibly due to the processing conditions, which caused break down, cross-linking and aggregation of Ara h 2, and a relatively lower solubility.
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Affiliation(s)
- Shi Meng
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA
| | - Jiaxu Li
- Department of Biochemistry, Molecular Biology, Entomology and Plant Pathology, Mississippi State University, 32 Creelman Street, Mississippi State, MS 39762, USA
| | - Sam Chang
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA
- Coastal Research & Extension Center, 3411 Frederic Street, Pascagoula, MS 39567, USA
- Corresponding author at: Coastal Research & Extension Center, 3411 Frederic Street, Pascagoula, MS 39567, USA.
| | - Soheila J. Maleki
- United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, 1100 Robert E. Lee Blvd., New Orleans, LA 70124, USA
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18
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Comparative studies on the yield and characteristics of myofibrillar proteins from catfish heads and frames extracted by two methods for making surimi-like protein gel products. Food Chem 2019; 272:133-140. [DOI: 10.1016/j.foodchem.2018.07.201] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Revised: 07/20/2018] [Accepted: 07/25/2018] [Indexed: 11/18/2022]
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19
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Li C, Wu X, Mu D, Zhao Y, Luo S, Zhong X, Jiang S, Li X, Zheng Z. Effect of Partial Hydrolysis with Papain on the Characteristics of Transglutaminase-Crosslinked Tofu Gel. J Food Sci 2018; 83:3092-3098. [PMID: 30461022 DOI: 10.1111/1750-3841.14403] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2018] [Revised: 10/29/2018] [Accepted: 11/01/2018] [Indexed: 11/27/2022]
Abstract
The effects of partial enzymatic hydrolysis of soymilk on the characteristics of transglutaminase (TG)-crosslinked tofu gel were studied. SDS-PAGE showed that the molecular weight of the partially hydrolyzed soybean protein was reduced to that of a digested peptide (less than 43.0 kDa) when papain was added at more than 50 μL/100 mL soymilk. The content of free sulfhydryls, β-sheets, and random coils in papain-treated soymilk increased. When TG was added to soy milk after papain treatment and tofu gel was formed, its storage modulus increased from 957.44 to 1241.39 Pa. The gel strength, water-holding capacity, and nonfreezing water content of the tofu gel were greater than those without enzyme treatment. Scanning electron microscopy revealed that limited papain hydrolysis stimulated TG-catalyzed cross-linking of soymilk to form a dense gel network structure, whereas an extended enzymatic hydrolysis of soymilk did not promote crosslinking by TG. PRACTICAL APPLICATION: This work investigated the effect of partial hydrolysis on TG cross-linked tofu gel. Partial hydrolysis of soybean protein with papain can promote TG cross-linking reaction, thus form a dense network structure, increase gel strength, and water-holding capacity. Therefore, it can be used to produce a good gel product with higher gel strength, springiness, water-holding capacity, and a more dense microstructure.
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Affiliation(s)
- Chuanyun Li
- School of Food Science and Engineering, Hefei Univ. of Technology, Hefei, 230009, China
| | - Xuefeng Wu
- School of Food Science and Engineering, Hefei Univ. of Technology, Hefei, 230009, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei Univ. of Technology, Hefei, 230009, China
| | - Dongdong Mu
- School of Food Science and Engineering, Hefei Univ. of Technology, Hefei, 230009, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei Univ. of Technology, Hefei, 230009, China
| | - Yanyan Zhao
- School of Food Science and Engineering, Hefei Univ. of Technology, Hefei, 230009, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei Univ. of Technology, Hefei, 230009, China
| | - Shuizhong Luo
- School of Food Science and Engineering, Hefei Univ. of Technology, Hefei, 230009, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei Univ. of Technology, Hefei, 230009, China
| | - Xiyang Zhong
- School of Food Science and Engineering, Hefei Univ. of Technology, Hefei, 230009, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei Univ. of Technology, Hefei, 230009, China
| | - Shaotong Jiang
- School of Food Science and Engineering, Hefei Univ. of Technology, Hefei, 230009, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei Univ. of Technology, Hefei, 230009, China
| | - Xingjiang Li
- School of Food Science and Engineering, Hefei Univ. of Technology, Hefei, 230009, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei Univ. of Technology, Hefei, 230009, China
| | - Zhi Zheng
- School of Food Science and Engineering, Hefei Univ. of Technology, Hefei, 230009, China.,Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei Univ. of Technology, Hefei, 230009, China
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20
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Binding of phytate to soybean protein during the heat treatment of soymilk and its effect on protein aggregation. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.031] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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21
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Zhang Q, Wang C, Li B, Li L, Lin D, Chen H, Liu Y, Li S, Qin W, Liu J, Liu W, Yang W. Research progress in tofu processing: From raw materials to processing conditions. Crit Rev Food Sci Nutr 2018; 58:1448-1467. [PMID: 27977295 DOI: 10.1080/10408398.2016.1263823] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
As a traditional soybean product with good quality and a healthy food with many functional components, tofu is increasingly consumed in people's daily life. Traditional tofu processing consists of numerous steps, including the soaking and grinding of soybean seeds, heating of the soybean slurry, filtering, and addition of coagulants, and others. The properties of soybean seeds, processing scale, soaking and heating conditions, type and concentration of coagulant, and other factors collectively impact the processing steps and the final tofu quality. The generation of whole soybean tofu with more nutritive value comparing with traditional tofu has been successfully reported by several studies. As one of the most important functional component, isoflavones and their presence in tofu are also influenced by the above-mentioned factors, which influence the nutritive value of tofu. Research investigating the influence of tofu processing conditions on the quality and isoflavone profiles of tofu are the subject of this review. Issues that should be further studied to investigate the influence of processing conditions on the quality and nutritive value of tofu are also introduced.
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Affiliation(s)
- Qing Zhang
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
- b Key Laboratory of Crop Ecophysiology and Farming System in Southwest , Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System , Chengdu , Sichuan , China
| | - Chenzhi Wang
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Bokang Li
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Lin Li
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Derong Lin
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Hong Chen
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Yaowen Liu
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Suqing Li
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Wen Qin
- a College of Food Science, Sichuan Agricultural University , Ya'an , Sichuan , China
| | - Jiang Liu
- b Key Laboratory of Crop Ecophysiology and Farming System in Southwest , Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System , Chengdu , Sichuan , China
- c Institute of Ecological Agriculture, Sichuan Agricultural University , Chengdu , Sichuan , China
| | - Weiguo Liu
- b Key Laboratory of Crop Ecophysiology and Farming System in Southwest , Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System , Chengdu , Sichuan , China
- c Institute of Ecological Agriculture, Sichuan Agricultural University , Chengdu , Sichuan , China
| | - Wenyu Yang
- b Key Laboratory of Crop Ecophysiology and Farming System in Southwest , Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System , Chengdu , Sichuan , China
- d College of Agronomy, Sichuan Agricultural University , Chengdu , Sichuan , China
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22
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Huang J, Huang K, You X, Liu G, Hollett G, Kang Y, Gu Z, Wu J. Evaluation of tofu as a potential tissue engineering scaffold. J Mater Chem B 2018; 6:1328-1334. [DOI: 10.1039/c7tb02852k] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Tofu not only is a delicious vegetarian food, but also shows potential biomedical applications for its high protein content and typical porous scaffold structure.
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Affiliation(s)
- Jun Huang
- Key Laboratory of Sensing Technology and Biomedical Instrument of Guangdong Province
- School of Engineering
- Sun Yat-sen University
- Guangzhou
- P. R. China
| | - Keqin Huang
- Key Laboratory of Sensing Technology and Biomedical Instrument of Guangdong Province
- School of Engineering
- Sun Yat-sen University
- Guangzhou
- P. R. China
| | - Xinru You
- Key Laboratory of Sensing Technology and Biomedical Instrument of Guangdong Province
- School of Engineering
- Sun Yat-sen University
- Guangzhou
- P. R. China
| | - Guiting Liu
- Key Laboratory of Sensing Technology and Biomedical Instrument of Guangdong Province
- School of Engineering
- Sun Yat-sen University
- Guangzhou
- P. R. China
| | - Geoffrey Hollett
- Materials Science and Engineering Program
- University of California San Diego
- La Jolla
- USA
| | - Yang Kang
- Key Laboratory of Sensing Technology and Biomedical Instrument of Guangdong Province
- School of Engineering
- Sun Yat-sen University
- Guangzhou
- P. R. China
| | - Zhipeng Gu
- Key Laboratory of Sensing Technology and Biomedical Instrument of Guangdong Province
- School of Engineering
- Sun Yat-sen University
- Guangzhou
- P. R. China
| | - Jun Wu
- Key Laboratory of Sensing Technology and Biomedical Instrument of Guangdong Province
- School of Engineering
- Sun Yat-sen University
- Guangzhou
- P. R. China
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