biostudies-literatureUnknown17Lu WThis work proposes a novel method for whole soybean flour tofu preparation by combining calcium sulfate (CS) and glucose-delta-lactone (GDL) coagulation. Importantly, the characteristics of the synthesized gel and the quality were studied. MRI and SEM results showed that the whole soybean flour tofu possessed satisfactory water holding capacity and water content at a CS to GDL ratio of 3:2, significantly improving the cross-linking network gel in tofu and accounting for its similar color to soybeans. Furthermore, GC-IMS analysis showed that the whole soybean flour tofu prepared at a 3:2 ratio had more flavor components (51 types) than commercially available ones (CS or GDL tofu) and exhibited satisfactory results during consumer sensory evaluation. Overall, this method is effective and appFood chemistry: X100527https://www.ebi.ac.uk/biostudies/studies/S-EPMC9943844biostudies-literatureInfluence of calcium sulfate incorporated with gluconolactone coagulant on the quality of whole soybean flour tofu.PMC9943844Lu WZhang YZhang CXiao CChen DfalseInfluence of calcium sulfate incorporated with gluconolactone coagulant on the quality of whole soybean flour tofu.This work proposes a novel method for whole soybean flour tofu preparation by combining calcium sulfate (CS) and glucose-delta-lactone (GDL) coagulation. Importantly, the characteristics of the synthesized gel and the quality were studied. MRI and SEM results showed that the whole soybean flour tofu possessed satisfactory water holding capacity and water content at a CS to GDL ratio of 3:2, significantly improving the cross-linking network gel in tofu and accounting for its similar color to soybeans. Furthermore, GC-IMS analysis showed that the whole soybean flour tofu prepared at a 3:2 ratio had more flavor components (51 types) than commercially available ones (CS or GDL tofu) and exhibited satisfactory results during consumer sensory evaluation. Overall, this method is effective and app2023-01-01T00:00:00Z2023 Mar2025-04-22T03:38:12.413Z2025-04-05T20:44:46.437ZS-EPMC99438443684546610.1016/j.fochx.2022.100527