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- Title
The Role of Composition and Content of Protein Particles in Soymilk on Tofu Curding by Glucono-δ-lactone or Calcium Sulfate.
- Authors
Guo, Shun-Tang; Ono, Tomotada
- Abstract
BSTRACT: 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.
- Subjects
SOYMILK; TOFU; PROTEINS; GLYCININ; NONFERMENTED soyfoods
- Publication
Journal of Food Science (Wiley-Blackwell), 2005, Vol 70, Issue 4, pC258
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.2005.tb07170.x