Assessment of Soy Genotype and Processing Method on Quality of Soybean Tofu
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 qualitySource:
Journal of Agricultural and Food Chemistry, 2011, 59, 13, 7368-7376Publisher:
- Amer Chemical Soc, Washington
Funding / projects:
DOI: 10.1021/jf2006672
ISSN: 0021-8561
PubMed: 21627319
WoS: 000292417700072
Scopus: 2-s2.0-79960047627
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Institution/Community
Poljoprivredni fakultetTY - 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 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" }
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
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 .
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 . .