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Assessment of Soy Genotype and Processing Method on Quality of Soybean Tofu

Authorized Users Only
2011
Authors
Stanojević, Sladjana
Barać, Miroljub
Pešić, Mirjana
Vučelić-Radović, Biljana
Article (Published version)
Metadata
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Abstract
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 beta-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 lt 0.05). Also, the 11S/7S ratio correlated with soymilk pH (r = 0.89, p lt 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 lt 0.05). The soybean beta'-subunit of 7S protein negatively influenced tofu hardness (r = -0.91, p lt 0.05). Seed protein composition and proportion of 7S protein subunits under the applied production method had ...an important role in defining tofu quality.

Keywords:
soybean genotypes / storage protein / processing method / chymosin-pepsin rennet / tofu quality
Source:
Journal of Agricultural and Food Chemistry, 2011, 59, 13, 7368-7376
Publisher:
  • Amer Chemical Soc, Washington
Funding / projects:
  • Interdisciplinary Approach to Development of New Soybean Varieties and Improvement of the Cultivation Practices and Seed Production (RS-31022)

DOI: 10.1021/jf2006672

ISSN: 0021-8561

PubMed: 21627319

WoS: 000292417700072

Scopus: 2-s2.0-79960047627
[ Google Scholar ]
52
41
URI
http://aspace.agrif.bg.ac.rs/handle/123456789/2653
Collections
  • Radovi istraživača / Researchers’ publications
Institution/Community
Poljoprivredni fakultet
TY  - JOUR
AU  - Stanojević, Sladjana
AU  - Barać, Miroljub
AU  - Pešić, Mirjana
AU  - Vučelić-Radović, Biljana
PY  - 2011
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2653
AB  - 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 beta-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  lt  0.05). Also, the 11S/7S ratio correlated with soymilk pH (r = 0.89, p  lt  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  lt  0.05). The soybean beta'-subunit of 7S protein negatively influenced tofu hardness (r = -0.91, p  lt  0.05). Seed protein composition and proportion of 7S protein subunits under the applied production method had an important role in defining tofu quality.
PB  - Amer Chemical Soc, Washington
T2  - Journal of Agricultural and Food Chemistry
T1  - Assessment of Soy Genotype and Processing Method on Quality of Soybean Tofu
EP  - 7376
IS  - 13
SP  - 7368
VL  - 59
DO  - 10.1021/jf2006672
UR  - conv_4742
ER  - 
@article{
author = "Stanojević, Sladjana and Barać, Miroljub and Pešić, Mirjana and Vučelić-Radović, Biljana",
year = "2011",
abstract = "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 beta-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  lt  0.05). Also, the 11S/7S ratio correlated with soymilk pH (r = 0.89, p  lt  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  lt  0.05). The soybean beta'-subunit of 7S protein negatively influenced tofu hardness (r = -0.91, p  lt  0.05). Seed protein composition and proportion of 7S protein subunits under the applied production method had an important role in defining tofu quality.",
publisher = "Amer Chemical Soc, Washington",
journal = "Journal of Agricultural and Food Chemistry",
title = "Assessment of Soy Genotype and Processing Method on Quality of Soybean Tofu",
pages = "7376-7368",
number = "13",
volume = "59",
doi = "10.1021/jf2006672",
url = "conv_4742"
}
Stanojević, S., Barać, M., Pešić, M.,& Vučelić-Radović, B.. (2011). Assessment of Soy Genotype and Processing Method on Quality of Soybean Tofu. in Journal of Agricultural and Food Chemistry
Amer Chemical Soc, Washington., 59(13), 7368-7376.
https://doi.org/10.1021/jf2006672
conv_4742
Stanojević S, Barać M, Pešić M, Vučelić-Radović B. Assessment of Soy Genotype and Processing Method on Quality of Soybean Tofu. in Journal of Agricultural and Food Chemistry. 2011;59(13):7368-7376.
doi:10.1021/jf2006672
conv_4742 .
Stanojević, Sladjana, Barać, Miroljub, Pešić, Mirjana, Vučelić-Radović, Biljana, "Assessment of Soy Genotype and Processing Method on Quality of Soybean Tofu" in Journal of Agricultural and Food Chemistry, 59, no. 13 (2011):7368-7376,
https://doi.org/10.1021/jf2006672 .,
conv_4742 .

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