Gelation of Soy Milk with Hagfish Exudate Creates a Flocculated and Fibrous Emulsion- and Particle Gel

(Lukas et al. 2016)

[ID: diagram from a research paper showing how soy milk can be turned into traditional tofu curd by adding CaCl2 (calcium chloride), or ‘novel tofu curd’ by adding hagfish slime. The structures of each substance are shown, including particles of soy protein, oil droplets stabilized by soy protein, hagfish slime, and hagfish mucin.

A handy sidebar compares the production methods and properties of hagfish tofu vs regular tofu. Traditional tofu has bullet points that read “heat set (70-80°C), 40-60 minutes, energy intense, min. 8% protein, low water content, brittle.” The hagfish tofu bullet points read “cold set, seconds, low energy, min. 2% protein, high water content, cohesive & fibrous, soft.” End ID]

Submitter comment: Plus this unsettling quote: “Hagfish mucin was found to induce a depletion and bridging mechanism, which caused the emulsion and suspension to flocculate, making “soy slime”, a cohesive and cold-set emulsion- and particle gel… Because the mucin-induced flocculation resembles the salt- or acid-induced flocculation in tofu curd production, the soy slime was cooked for comparison.”

Did they eat the hagfish slime tofu? The paper doesn’t say, but one has to wonder.

[Caprellid amphipods: fast food for the reproductively active]

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