Abstract
ABSTRACT:Crude 11S and 7S proteins of three soybean cultivars were fractionated, and tofu was prepared from soymilk with 11S/7S protein ratios of 1.6 to 3.2. Higher 11S/7S ratio produced lower yield (p≤0.05) of Vinton and Sturdy tofu. Higher 11S/7S ratio resulted in higher firmness of Proto and Sturdy tofu. Increase in 11S/7S ratio increased cohesiveness of Sturdy tofu. The maximum extent of decreasing Vinton tofu yield and increasing Proto and Sturdy tofu firmness was ∼10% of the unmodified tofu. Results indicated that tofu characteristics were cultivar dependent and manipulation of 11S/7S ratio may not result in substantial effects on tofu yield or quality.
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