Soymilk and Tofu Manufacturing

Chang, Sam K. C.

doi:10.1002/9780470113554.ch95

Cited by 4 publications

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“…Soybean can be processed into several food products. Tofu is a major soy food, which is made directly from soymilk, and is primarily made from whole raw soybeans (Chang, 2015; Chang & Liu, 2012). Tofu is a viscoelastic semisolid (protein–lipid emulsion) gel that is made from heated soymilk after a coagulant is added.…”

Section: Introductionmentioning

confidence: 99%

“…Tofu is a viscoelastic semisolid (protein–lipid emulsion) gel that is made from heated soymilk after a coagulant is added. The properties of gelation process contribute to the quality of tofu products (Chang, 2015). Soybean storage proteins are globulins and consist of 2S, 7S, and 11S proteins, which are categorized on the basis of their sedimentation rates (Chang & Liu, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Approximately 70% of seed proteins are 7S (β‐conglycinin) and 11S (glycinin) storage proteins, both of which are responsible for gelation in making tofu. It has been widely reported (Chang, 2015) that 7S protein is composed of α′, α, and β subunits in various heterogeneous combinations, and the 11S protein is composed of five groups of acidic (A n )‐basic (B n ) subunits linked with a disulfide bond (A n –S–S–B n ) (Nielsen et al., 1989). These five 11S subunit groups include A 1a B 1b (G1), A 2 B 1a (G2), A 1b B 2 (G3), A 5 A 4 B 3 (G4), and A 3 B 4 (G5).…”

Section: Introductionmentioning

confidence: 99%

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Relationships between protein and other chemical composition and texture of tofu made from soybeans grown in different locations

Chen,

Chang,

Gillen

et al. 2024

Journal of Food Science

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Understanding quantitative relationships between protein and other chemical components in diverse soybean genotypes (lines) grown in different locations and the firmness of tofu can provide scientific insight for selecting soybean suitable for tofu making. Locations showed significant effects on seed components, including total protein, major storage proteins, subunits and polypeptides of the major storage proteins, and calcium, but not magnesium or phytic acid. Results showed that 11S content, but not 11S/7S ratio, was only correlated with filled tofu firmness when analyzed over all locations. A strong and positive correlation between firmness and A3 polypeptide of the 11S protein content was found for both pressed tofu (r = 0.80, p < 0.001) and filled tofu (r = 0.76, p < 0.001) over three locations (overall pooled data) and within most individual locations. The correlation of filled tofu firmness and A3 polypeptide was significant for each of the three individual locations. However, the correlation of pressed tofu firmness and A3 polypeptide content was significant at two of three locations. Mean calcium content was positively correlated with mean pressed and filled tofu firmness over all locations, but calcium was not correlated with pressed tofu firmness at any individual location, and only one location showed a significant correlation of calcium and filled tofu firmness. In addition, pressed tofu firmness was found to be negatively correlated with tofu yield. The findings that A3 polypeptide's strong relationship with tofu firmness within certain locations may be used by the food industry to select proper soybean for manufacturing tofu and to facilitate tofu soybean breeding for tofu making.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Relationships between protein and other chemical composition and texture of tofu made from soybeans grown in different locations

Chen,

Chang,

Gillen

et al. 2024

Journal of Food Science

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“…Raw (or unheated) soymilk is a water extract of soybean and mostly composed of proteins and lipids (Chang 2007). The concentrations of protein and lipid depend on the ratio of water to bean, soybean material and processing method, and the ratio of protein to lipid in soymilk base is usually around 2 : 1(Johnson and Snyder 1978).…”

Section: Introductionmentioning

confidence: 99%

Chemical Characteristics of Low‐Fat Soymilk Prepared by Low‐Speed Centrifugal Fractionation of the Raw Soymilk

Liu¹,

Chang²

2010

Journal of Food Science

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Large oil-protein particles (2 to 60 microm) were found in raw soymilk (or water extract of soybean), which was prepared in specific conditions. The large particles could be separated by sedimentation by centrifuging raw soymilk for 5 to 30 min at a low gravitational force ranging from 96 to 2410 x g. Chemical analysis showed that 80% to 90% of the total lipids and 30% to 40% of the total proteins were located in the precipitated fraction. The supernatant fraction had a dramatically higher protein-to-lipid ratio than the whole soymilk. The ratio of 11S/7S proteins and the ratio of 11S acidic/basic subunits were significantly (P < 0.05) higher in the precipitate than that either in the whole soymilk or in the supernatant. Besides centrifuging conditions, other factors, including soymilk concentration, grinding method, soybean variety, and soybean storage, also significantly (P < 0.05) affected the centrifugal fractionation. This study showed that low-speed centrifugation facilitated the separation of oil-protein particles from raw soymilk, and can be used as an innovative method for preparing low-fat soymilk and 11S protein-enriched ingredients. The findings also increased our understanding of the association or aggregation between proteins and lipids in raw soymilk after grinding.

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Storage-Induced Color and Biochemical Changes of Soybeans As Related to Soymilk and Tofu Making

Chang

2010

ACS Symposium Series

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Soymilk and Tofu Manufacturing

Cited by 4 publications

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Relationships between protein and other chemical composition and texture of tofu made from soybeans grown in different locations

Relationships between protein and other chemical composition and texture of tofu made from soybeans grown in different locations

Chemical Characteristics of Low‐Fat Soymilk Prepared by Low‐Speed Centrifugal Fractionation of the Raw Soymilk

Storage-Induced Color and Biochemical Changes of Soybeans As Related to Soymilk and Tofu Making

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