Effects of soybean protein composition and processing conditions on silken tofu properties.

Effects of soybean protein composition and processing

Effects of soybean protein composition and processing conditions on silken tofu properties. Yang A(1), James AT. Author information: (1)CSIRO Plant Industry, St Lucia, Qld 4067, Australia.

Effects of Soybean Protein Composition and Processing

Effects of Soybean Protein Composition and Processing Conditions on Silken Tofu Properties.

Effects of soybean protein composition and processing

Both variety and processing conditions affect textural properties and water loss of silken tofu. The absence of 11SA4 and subsequent protein subunit compositions are important in determining these two key quality attributes.

Published in: Journal of the Science of Food and Agriculture · 2013Authors: Aijun Yang · Andrew T JamesAffiliation: Commonwealth Scientific and Industrial Research Organisation

DIFFERENCES IN FUNCTIONAL PROPERTIES OF 7S AND 11S SOYBEAN

7 Aijun Yang, Andrew T James, Effects of soybean protein composition and processing conditions on silken tofu properties, Journal of the Science of Food and …

Published in: Journal of Texture Studies · 1978Authors: Kyoko Saio · Tokuji WatanabeAffiliation: Laos Ministry of Agriculture and Forestry

Effects of processing on the content and composition of

Soy beverage and soft (silken) tofu was prepared based on traditional methods as described in detail by Mullin et al., While there are many variations of tofu processing methods used in industrial facilities, the method used in this study is a laboratory scale procedure developed following many Asian end users and designed to emphasize differences in protein quality among cultivars by using a constant …

Interactions of protein content and globulin subunit

The content and globulin subunit composition of soybean proteins are known to affect tofu quality and food-grade soybeans usually have higher levels of proteins. We studied the tofu quality of soybeans with high (44.8%) or low (39.1%) protein content and with or without the 11S globulin polypeptide, 11SA4.

Influence of globulin subunit composition of soybean

Effects of soybean protein composition and processing conditions on silken tofu properties.

Published in: Crop & Pasture Science · 2014Authors: Andrew T James · Aijun YangAffiliation: Commonwealth Scientific and Industrial Research OrganisationAbout: Water use · Plant nutrition · Crop · Animal breeding · Pasture · Plant breeding

CSIRO PUBLISHING | Crop and Pasture Science

Yang A, James AT (2013) Effects of soybean protein composition and processing conditions on silken tofu properties. Journal of the Science of Food and Agriculture 93, 3065–3071. | Effects of soybean protein composition and processing conditions on silken tofu properties.

Assessment of Soy Genotype and Processing Method on

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.

Published in: Journal of Agricultural and Food Chemistry · 2011Authors: Sladjana P Stanojevic · Miroljub B Barac · Mirjana B Pesic · Biljana V VucelicradovicAbout: Chymosin · Storage protein · Genotype · Rennet · Enzyme

Sensory quality of soymilk and tofu from soybeans lacking

Aug 26, 2015 · Effects of soybean protein composition and processing conditions on silken tofu properties. J. Sci. Food Agric. 93:3065–3071. Yuan S., and Chang S. K.‐C.. 2007. Selected odor compounds in soymilk as affected by chemical composition and lipoxygenases in five soybean materials. J. Agric. Food Chem. 55:426–431.

Textural and Rheological Properties of Soy Protein Isolate

The contribution of soybean variety and coagulant type to the textural and rheological properties of soy protein isolate (SPI) tofu-type emulsion gels was studied. glycinin (11S) and β-conglycinin (7S) ; processing conditions; and the types of To illustrate differences in the protein composition between different soybean varieties from

Research progress in tofu processing: From raw materials

Traditional tofu processing consists of numerous steps, including the soaking and grinding of soybean seeds, heating of the soybean slurry, filtering, and addition of coagulants, and others. The properties of soybean seeds, processing scale, soaking and heating conditions, type and concentration of coagulant, and other factors collectively impact the processing steps and the final tofu quality.

How Tofu Is Processed – IFT.org

It is a nutritious, protein-rich bean curd made by coagulating soy milk. There are many different types of tofu, and they are processed in a variety of ways. Methods to produce various types of tofu will be described, as will effects of processing on the final product properties of this healthy food. History, Market, and Nutrition

Comparison of Two Small-Scale Processing Methods for

Yang A, James AT (2013) Effects of soybean protein composition and processing conditions on silken tofu properties. J Sci Food Agric 93:3065–3071 CrossRef Google Scholar Yang A, James AT (2014) Influence of globulin subunit composition of soybean proteins on silken tofu quality.