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• W2022154941 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 β-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 < 0.05). Also, the 11S/7S ratio correlated with soymilk pH (r = 0.89, p < 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 < 0.05). The soybean β′-subunit of 7S protein negatively influenced tofu hardness (r = −0.91, p < 0.05). Seed protein composition and proportion of 7S protein subunits under the applied production method had an important role in defining tofu quality." @default.
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• W2022154941 date "2011-06-07" @default.
• W2022154941 modified "2023-10-14" @default.
• W2022154941 title "Assessment of Soy Genotype and Processing Method on Quality of Soybean Tofu" @default.
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• W2022154941 doi "https://doi.org/10.1021/jf2006672" @default.
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