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The Role of Composition and Content of Protein Particles in Soymilk on Tofu Curding by Glucono‐δ‐lactone or Calcium Sulfate
Author(s) -
Guo ShunTang,
Ono Tomotada
Publication year - 2005
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.1365-2621.2005.tb07170.x
Subject(s) - food science , chemistry , composition (language) , particle (ecology) , high protein , biology , ecology , philosophy , linguistics
The effects of composition and content of protein particles on tofu curding were investigated by using soymilk prepared from mixtures of glycinin‐rich and β‐conglycinin‐rich soybeans. The breaking stress of tofu curds increased with the increase of protein particle content in soymilk. The soymilk from glycinin‐rich soybeans had a high protein particle content and formed harder tofu curds. There is a significant positive correlation between the content of protein particles and the breaking stress of tofu curds. It is suggested that the increase of the quantity of protein particles reinforces the combination among protein particles during the tofu curding, thus forming a stronger network of tofu curds.