The Claim
Magnesium chloride-coagulated tofu has a heterogeneous protein network and thicker protein matrix than glucono-δ-lactone-coagulated tofu, and this structural difference is associated with lower protein digestibility and reduced antioxidant release during in vitro digestion.
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 made with magnesium chloride has a different protein structure than tofu made with glucono-δ-lactone, and this difference results in less protein being broken down and fewer antioxidants being released during simulated digestion.
See the scientific wording
Magnesium chloride-coagulated tofu has a heterogeneous protein network and thicker protein matrix compared to glucono-δ-lactone-coagulated tofu, which is associated with lower protein digestibility and reduced antioxidant release during in vitro digestion.
When tofu is made with magnesium chloride, the proteins form a dense, uneven network that blocks digestive enzymes from reaching the protein strands. This prevents the enzymes from breaking down the proteins fully and trapping antioxidant compounds inside. When tofu is made with glucono-δ-lactone, the proteins form a loose, even network that lets enzymes move through easily, break down the proteins, and release the trapped antioxidants.
What the research says
1 studyTofu made with magnesium chloride is denser and more uneven inside, making it harder for your body to break down and get the healthy antioxidants out. Tofu made with GDL is smoother and looser, so your body can digest it better and get more antioxidants.
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.