Effects of Matrix Structure on Protein Digestibility and Antioxidant Property of Different Soybean Curds During In Vitro Digestion.

Tofu contains all essential amino acids in better proportions than most plant proteins, but the body absorbs fewer of those amino acids from tofu than from eggs, meat, or dairy.

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.

Tofu made with glucono-δ-lactone has more phenolic compounds and stronger antioxidant activity after simulated digestion than tofu made with magnesium chloride or calcium sulfate, because its structure releases more of these compounds during digestion.

The physical structure of tofu, such as how uniform and thick its protein network is, determines how much phenolic compounds and peptides are released when it is digested in a laboratory simulation of the human digestive system.

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.

Tofu made with glucono-δ-lactone has a different internal protein structure than tofu made with magnesium chloride or calcium sulfate, resulting in higher water retention and lower firmness, gumminess, and chewiness.