The Claim
Glucono-δ-lactone (GDL)-coagulated tofu exhibits higher protein digestibility during in vitro gastrointestinal digestion compared to magnesium chloride- and calcium sulfate-coagulated tofu, due to its uniform, thin protein matrix structure that enhances enzyme access and hydrolysis, as measured by increased peptide and free amino acid release.
What the research says
Roughly balanced
Support and challenge are close. The picture may shift as more studies come in.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
Tofu coagulated with glucono-δ-lactone breaks down more protein into peptides and amino acids during simulated digestion than tofu coagulated with magnesium chloride or calcium sulfate, because its protein structure is more uniform and thinner, allowing digestive enzymes to act more effectively.
See the scientific wording
Glucono-δ-lactone (GDL)-coagulated tofu exhibits higher protein digestibility during in vitro gastrointestinal digestion compared to magnesium chloride- and calcium sulfate-coagulated tofu, due to its uniform, thin protein matrix structure that enhances enzyme access and hydrolysis, as measured by increased peptide and free amino acid release.
Glucono-δ-lactone forms a tofu structure with thin, evenly spaced protein strands that let digestive enzymes move through easily and break apart proteins into smaller pieces, releasing more amino acids than in denser tofu structures.
What the research says
1 studyTofu made with glucono-δ-lactone has a looser, more open structure inside, so digestive enzymes can get in and break down the protein better than in denser tofu made with other coagulants. This means more amino acids are released during digestion.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.