Change in texture improvement of low-fat tofu by means of low-fat soymilk protein denaturation

Tofu made from low-fat soy flour is a nutritional food for consumers and economically benefits the food processor. However, low-fat tofu has poor textural quality, especially insufficient firmness. Stepwise heating (heating at 75 °C, followed by holding at 95 °C) of full-fat soymilk increases gel properties. Therefore we evaluated the two-step heating of low-fat soymilk to improve tofu texture.

The denaturation enthalpy and temperature of β-conglycinin and glycinin were higher in low-fat tofu compared to high-fat tofu. The viscosity of low-fat soymilk and texture of tofu by one-step heating were weaker than full-fat soymilk and tofu. However, the two-step heating increased free sulfhydryl groups and viscosity of low-fat soymilk to a value higher or similar to conventional soymilk. The syneresis of low-fat tofu was reduced about 30% and hardness was higher (131.0 N) by the two-step process compared to one-step heating of full-fat tofu (101.4 N) by the one-step process. The microstructure of low-fat tofu became finer, denser and more homogeneous by the two-step heat process.

Low-fat tofu produced by denaturing the two major soy proteins separately had improved textural qualities similar to full-fat tofu as a result of increased hydrophobic interactions between denatured protein molecules.