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Assessment of Soy Genotype and Processing Method on Quality of Soybean Tofu
- Stanojevic, Sladjana P., Barac, Miroljub B., Pesic, Mirjana B., Vucelic-Radovic, Biljana V.
- Journal of agricultural and food chemistry 2011 v.59 no.13 pp. 7368-7376
- beans, beta-conglycinin, gels, genotype, glycinin, hardness, pH, protein composition, protein subunits, rennet, soybeans, soymilk, temperature, tofu
- Protein quality in six soybean varieties, based on subunit composition of their protein, was correlated with quality of the produced tofu. Also, protein changes due to a pilot plant processing method involving high temperature/pressure and commercial rennet as coagulant were assessed. In each soybean variety, glycinin (11S) and β-conglycinin (7S) as well as 11S/7S ratio significantly changed from beans to tofu. Between varieties, the 11S/7S protein ratio in seed indicated genotypic influence on tofu yield and gel hardness (r = 0.91 and r = 0.99, respectively; p < 0.05). Also, the 11S/7S ratio correlated with soymilk pH (r = 0.89, p < 0.05), leading to a relationship between soymilk pH with protein recovery and yield of tofu (r = 0.94 and r = 0.91, respectively; p < 0.05). The soybean β′-subunit of 7S protein negatively influenced tofu hardness (r = −0.91, p < 0.05). Seed protein composition and proportion of 7S protein subunits under the applied production method had an important role in defining tofu quality.