Processing technology optimization for tofu curded by fermented yellow whey using response surface methodology.

Area of Science:

• Food Science and Technology
• Biotechnology
• Protein Chemistry

Background:

• Tofu production involves complex technological applications affecting yield and quality.
• Soybean protein coagulation using fermented yellow whey (FYW) is explored for tofu production.
• Optimizing processing parameters is crucial for maximizing tofu yield and protein content.

Purpose of the Study:

• To investigate the gel-forming principle of soybean protein coagulated with FYW.
• To optimize processing parameters for tofu production using the boiling-to-filtering method (BFM).
• To enhance tofu yield and protein content through parameter optimization.

Main Methods:

• Response surface methodology was employed to study and optimize processing parameters.
• Key parameters investigated include soybean-to-water ratio, boiling temperature, boiling time, and FYW content.
• The boiling-to-filtering method (BFM) was utilized for tofu production.

Main Results:

• FYW content was identified as the most significant factor influencing tofu yield and protein content (p < .05).
• Optimal BFM parameters were determined as: 1:5 soybean-to-water ratio, 6.1 min boiling time, 105°C boiling temperature, and 26% FYW content.
• Optimized conditions resulted in a tofu yield of 235.17 g/100 g and protein content of 10.60%.

Conclusions:

• Optimized processing parameters significantly increased tofu yield and protein content compared to unoptimized conditions.
• The study provides practical technical support for the industrial production of high-yield, high-protein tofu.
• This research lays a theoretical foundation for standardized tofu manufacturing using FYW.