Protein composition in tofu of corrected quality

• Main Authors: Stanojević Slađana P., Barać Miroljub B., Pešić Mirjana B., Milovanović Mirjana M., Vučelić-Radović Biljana V.
• Format: Article
• Language: English
• Published: Faculty of Technology, Novi Sad 2010-01-01
• Series: Acta Periodica Technologica
• Subjects: tofu; hydrothermal cooking; proteinases; sensory properties; gallic acid
• Online Access: http://www.doiserbia.nb.rs/img/doi/1450-7188/2010/1450-71881041077S.pdf

Soybeans are an inexpensive, high-quality protein source. Soybeans have long been a staple of the human diet in Asia, especially as tofu, which is prepared from soymilk. In this study, tofu was made using a new production method which includes hydrothermal cooking (HTC) and rennin-pepsin coagulant. The effects of the addition of gallic acid to the slurry during tofu processing were studied. Tofu was made from two soybean genotypes: Lana and Balkan. The observed genotypes are characterized by relatively high content of total proteins in flour, from 45.88% to 48.83%. The prepared tofu samples are characterized by extremely high content of total proteins (52.17% - Lana tofu and 56.08% - Balkan tofu). The presence of gallic acid significantly affects the solubility of tofu protein. The applied modifications of traditional procedure of tofu production significantly improved sensory properties of soybean protein products.