{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,29]],"date-time":"2026-08-29T05:17:46Z","timestamp":1787980666625,"version":"build-2784847793"},"reference-count":20,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2026,8,12]],"date-time":"2026-08-12T00:00:00Z","timestamp":1786492800000},"content-version":"vor","delay-in-days":11,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100001691","name":"Japan Society for the Promotion of Science","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001691","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,8]]},"abstract":"ABSTRACT<\/jats:title>\n \n \n \n Tofu production relies on coagulants like magnesium chloride (MgCl\n 2<\/jats:sub>\n ) and glucono\u2010\u03b4\u2010lactone (GDL), each imparting distinct textures and flavors. Understanding their synergistic effects is crucial for developing high\u2010quality tofu that balances structural uniformity with enhanced nutritional value. In this study, we investigated the synergistic coagulation of soy milk using a mixed\u2010coagulant system. Various concentrations of GDL (1\u20137\u00a0mM) and MgCl\n 2<\/jats:sub>\n (0\u201320\u00a0mM) were added to soy milk, and the resultant tofu\u2010like precipitate (TLP) formation was analyzed by measuring pH changes, residual protein concentration (RPC), wet precipitate mass (\n m<\/jats:italic>\n wp<\/jats:sub>\n ), and urea solubility. Results showed that increasing GDL concentrations largely shifted the onset of TLP formation and the peaks of urea\u2010soluble protein (USP) and urea\u2010insoluble protein (UIP) toward lower MgCl\n 2<\/jats:sub>\n concentrations. A strong negative correlation was observed between GDL concentration and the midpoint concentrations for RPC and\n m<\/jats:italic>\n wp<\/jats:sub>\n . Analysis of pH dynamics revealed that GDL\u2010induced hydrogen ion (H\n +<\/jats:sup>\n ) release effectively lowered the threshold for magnesium ions (Mg\n 2+<\/jats:sup>\n ) required for coagulation. This interaction suggests that both coagulants promote aggregation by reducing protein surface charges. We conclude that surface charge reduction is the primary driving factor for TLP formation in mixed systems. These findings provide a quantitative framework for optimizing tofu formulations, allowing manufacturers to control coagulation efficiency and texture more precisely.\n <\/jats:p>\n <\/jats:sec>\n \n Practical Applications<\/jats:title>\n \n This research advances tofu development by combining glucono\u2010\u03b4\u2010lactone (GDL) and magnesium chloride (MgCl\n 2<\/jats:sub>\n ) to achieve tailored texture, flavor, and nutritional value\u2014overcoming limitations of single coagulants. The approach reduces the characteristic bitterness associated with MgCl\n 2<\/jats:sub>\n while bringing out the natural sweetness of soybeans. It also helps in the magnesium fortification of GDL tofu. It also supports processing conditions and minimizing batch\u2010to\u2010batch variations in industrial tofu production.\n <\/jats:p>\n <\/jats:sec>","DOI":"10.1111\/1750-3841.71348","type":"journal-article","created":{"date-parts":[[2026,8,12]],"date-time":"2026-08-12T12:03:31Z","timestamp":1786536211000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Synergistic Coagulation of Soy Milk by Glucono\u2010\u03b4\u2010Lactone and Magnesium Chloride: A Model Study on the Physicochemical Factors Governing Tofu\u2010Like Precipitate Formation"],"prefix":"10.1111","volume":"91","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2801-0484","authenticated-orcid":false,"given":"Yasuhiro","family":"Arii","sequence":"first","affiliation":[{"name":"Department of Innovative Food Sciences, School of Food Sciences and Nutrition Mukogawa Women's University Nishinomiya Hyogo Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,8,12]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0506378"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2024.e39319"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2018.e00817"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2021.e07239"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1271\/bbb.120864"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1080\/09168451.2014.877341"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2015.06.005"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.837"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-4615-1763-4"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.3389\/fchem.2020.582746"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu8120754"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12052"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2005.08.011"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2012.05.011"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1753\u20104887.2011.00465.x"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.14357"},{"key":"e_1_2_9_18_1","first-page":"59","article-title":"Effect of Phytic Acid Degradation in Soymilk on Content of Inositol and Textural Improvement of Tofu. 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