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USE OF CALCIUM SALTS FOR SOYBEAN CURD PREPARATION
Author(s) -
LU J. Y.,
CARTER ELOISE,
CHUNG R. A.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb03864.x
Subject(s) - calcium , chemistry , calcium salts , salt (chemistry) , acetic acid , solubility , calcium hydroxide , calcium carbonate , food science , soy protein , inorganic chemistry , biochemistry , organic chemistry
One of the delicate steps in the preparation of soybean curd is the addition of a salt to precipitate soy protein. The commonly employed salt is calcium sulfate. In this study, the use of other calcium salts (calcium chloride, calcium lactate, calcium acetate, calcium carbonate, calcium phosphate, calcium hydroxide, calcium gluconate) and two noncalcium compounds (glucono‐δ‐lactone and acetic acid) was investigated. The result showed that soy protein was precipitated by calcium chloride, calcium lactate, calcium acetate, calcium gluconate, glucono‐δ‐lactone, and acetic acid. The amount of chemical added to precipitate soy protein varied depending upon the type of compound used, but in all cases, soy protein was precipitated when the pH of soy milk was at or near 6.0. Calcium acetate and calcium chloride appeared to be good precipitants for soybean curd preparation. The quality and sensory score of the soybean curd prepared from these salts requires less skill than calcium sulfate because of solubility; besides, the amount of the salt needed to precipitate soy protein was less than one‐half that of calcium sulfate.