Metal-Phenolic Networks Delay the Oxidation of Alkaline High-Protein Gel Foods: Improving the Quality of Coated Tofu

Under alkaline conditions, most commonly used preservatives exhibit limited efficacy and fail to meet the preservation requirements of coated tofu. This study aims to investigate the effects of metal-phenolic networks (MPNs) on quality deterioration, protein oxidation, conformation, and gel microstructure of coated tofu during cold storage (4 °C and 10 °C). The results showed that, compared with the untreated control group, MPNs treatment effectively inhibited protein oxidation, alleviated quality deterioration, delayed the degradation of color and texture, and reduced protein degradation, as evidenced by soluble protein contents that were 63.55% (4 °C) and 66.65% (10 °C) lower than those of the control group after 20 days of storage. MPNs treatment also improved the orderliness and stability of the protein secondary structure. In addition, electrophoretic analysis showed that MPNs markedly retarded the decline in band optical density of the 11S protein A subunit by 96.19% and 97.28% at 4 °C and 10 °C, respectively, and suppressed the increase in the B subunit by 13.28% and 73.20%, respectively. Moreover, MPNs treatment helped maintain a more compact gel network. Based on physicochemical characterization and Pearson correlation analysis, the preservative effect of MPNs on coated tofu under alkaline conditions was elucidated, revealing the internal correlation between the inhibition of quality deterioration and the regulation of protein oxidation. Specifically, MPNs mitigate protein disulfide bond loss, increase the β-sheet content, preserve the natural protein conformation and the relative proportion of 11S subunits, stabilize the gel microstructure, and thereby achieve quality preservation. These findings provide theoretical support and strategic reference for the development of preservation technologies for alkaline high-protein gel foods.