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Changes of Soybean Protein during Tofu Processing.

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  • 1Department of Chemical Engineering, Institute of Biochemical Engineering, Tsinghua University, Beijing 100084, China.

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This summary is machine-generated.

This review examines how tofu production steps impact soy protein structure and tofu quality. It highlights factors like soybean variety and processing methods for improved tofu production.

Keywords:
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Area of Science:

  • Food Science
  • Biochemistry
  • Agricultural Science

Background:

  • Tofu, a plant-based protein source, has a complex production process.
  • Each stage, from soybean pretreatment to packing, influences soy protein and final tofu quality.
  • Soy protein gel formation is fundamental to creating soy curd.

Purpose of the Study:

  • To review changes in soy protein composition and structure during tofu processing.
  • To analyze the impact of soybean varieties, storage, pretreatment, and coagulants on tofu quality.
  • To identify research gaps and future directions in tofu production.

Main Methods:

  • Literature review of tofu production processes.
  • Analysis of soy protein structural and compositional changes.
  • Evaluation of factors affecting tofu quality.

Main Results:

  • Tofu processing steps significantly alter soy protein structure and gel properties.
  • Soybean variety, storage, milk pretreatment, and coagulant type critically influence tofu quality.
  • Understanding these interactions is key to optimizing tofu production.

Conclusions:

  • Further research is needed to refine tofu production techniques.
  • Optimizing processing steps can enhance soy protein utilization and tofu quality.
  • This review provides a reference for improving tofu manufacturing and research.