Assessment of Soy Genotype and Processing Method on Quality of Soybean Tofu
Само за регистроване кориснике
2011
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
soybean genotypes / storage protein / processing method / chymosin-pepsin rennet / tofu qualityИзвор:
Journal of Agricultural and Food Chemistry, 2011, 59, 13, 7368-7376Издавач:
- Amer Chemical Soc, Washington
Финансирање / пројекти:
- Интердисциплинарни приступ стварању нових сорти соје и унапређењу технологије гајења и дораде семена (RS-MESTD-Technological Development (TD or TR)-31022)
DOI: 10.1021/jf2006672
ISSN: 0021-8561
PubMed: 21627319
WoS: 000292417700072
Scopus: 2-s2.0-79960047627
Институција/група
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 . .