Effect of soymilk coagulating pH on tofu qualities
Author affiliations
DOI:
https://doi.org/10.15625/2525-2518/59/2/14325Keywords:
Mo tofu, hardness, S-S linkage, phobicity, pHAbstract
Tofu is a common food in Vietnamese and global cuisine. It has high nutritional value, good flavor and texture that it is easy to produce other food from it. In Hanoi, Mo tofu is a traditional product that produced from tofu- whey, which is commonly produced by small scale producers. In this research, effect of coagulating pH on the formation of some linkages and tofu texture and qualities. The results showed that pH effected on S-S linkage and Ho index or phobicity on Mo tofu. At pH=5.8, Mo tofu had the highest moisture of 83.71%, highest water holding capacity of 8.96g/g protein, low hardness, rather high elasticityDownloads
References
S.M. Bin, M.D.Yasir., The role of protein cross-linking in soy food texture,2005.
T.S. Li,2005, Functional and structural properties of molecular soy protein fractions, .
O. Tomotada, Y.Chang., N. Katuhiko,2005, Changes of tofu structure and physical properties in coagulant concentration. Biochemical & Food science,.
Keshun Liu et al., Soybeans: chemistry, Technology, and Utilization. 1997.
Koshiyama, I. (1971). "Some aspects of subunit structure of a 7S protein in soybean globulins." Agricultural and Biological Chemistry 35(3): 385-392 DOI: https://doi.org/10.1080/00021369.1971.10859931
S. P. Stanojević, M. B. Barać, M. B. Pesić, M. M. Milovanović and B. V. Vucelić-Radović , Protein Composition In Tofu Of Corrected Quality
C.R. Rekha, G.Vijayalashm, Influence of processing parameters on the quality of soycurd
S.S. Mathare , S.B. Bakal , T.M.R. Dissanayake, S.K. Jain1,2009, Effects of coagulation temperature on the texture and yield of soy paneer (tofu), DOI: https://doi.org/10.4038/jnsfsr.v37i4.1473
F. J Monahan, G.J. Bruce, J.E. Kinsella,1995, Effect of pH and temperature on protein unfoldin,
M Qin, W. Wang , D Thirumalai , Protein folding guides disulfide bond formation,2005
Hayakawa S. and S. Nakai, Relationships of Hydrophobicity and Net Charge to the Solubility of Milk and Soy Proteins
M. Catriona, H. Harmen ,J.de Jongh MarcelPaques V. Tonvan, 2003 Influence of pH and ionic strength on network structure in relation to protein conformation,
Renkema JM, Lakemond CM, de Jongh HH, Gruppen H, van Vliet T,The effect of pH on heat denaturation and gel forming properties of soy proteins.
V.Blazek , 2008. "Chemical and biochemical factors that influence the gelation of soybean protein and the yield of tofu,"
YUAN, S. and S. K. CHANG (2010). Standardization of Physical Parameters for Instron Texture Analysis for Tofu Quality Evaluation. ACS symposium series, Oxford University Press. DOI: https://doi.org/10.1021/bk-2010-1059.ch015
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Vietnam Journal of Sciences and Technology (VJST) is an open access and peer-reviewed journal. All academic publications could be made free to read and downloaded for everyone. In addition, articles are published under term of the Creative Commons Attribution-ShareAlike 4.0 International (CC BY-SA) Licence which permits use, distribution and reproduction in any medium, provided the original work is properly cited & ShareAlike terms followed.
Copyright on any research article published in VJST is retained by the respective author(s), without restrictions. Authors grant VAST Journals System a license to publish the article and identify itself as the original publisher. Upon author(s) by giving permission to VJST either via VJST journal portal or other channel to publish their research work in VJST agrees to all the terms and conditions of https://creativecommons.org/licenses/by-sa/4.0/ License and terms & condition set by VJST.
Authors have the responsibility of to secure all necessary copyright permissions for the use of 3rd-party materials in their manuscript.
Vietnam Journal of Science and Technology (VJST) is pleased to notice: