This study investigated the effects of the addition of chitosan (0–1.0%) or glucono-δ-lactone (GDL) (0–60 mM) on the gel properties, microstructure, and texture of pea-based tofu-type product. Following the addition of 0.5% chitosan or 20 mM GDL, we observed a significant decrease in the hardness and cohesiveness of the tofu, resulting in a slightly discontinuous network structure with pores smaller than those in samples without chitosan or GDL. SDS-PAGE analysis revealed the induced aggregation of pea legumin (11S) and vicilin (7S) subunits (30, 34, and 50 kDa), legumin α subunit (40 kDa), and legumin β subunit (20 kDa) by chitosan or GDL. It appears that chitosan and GDL could potentially be used as food additives for the development of texture-modified pea-based tofu-type products.
