title: Assessment of soy genotype and processing method on quality of soybean tofu.
abstract: 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. In each soybean variety, glycinin (11S) and β-conglycinin (7S) as well as 11S/7S ratio significantly changed from beans to tofu. Between varieties, the 11S/7S protein ratio in seed indicated genotypic influence on tofu yield and gel hardness (r = 0.91 and r = 0.99, respectively; p < 0.05). Also, the 11S/7S ratio correlated with soymilk pH (r = 0.89, p < 0.05), leading to a relationship between soymilk pH with protein recovery and yield of tofu (r = 0.94 and r = 0.91, respectively; p < 0.05). The soybean β'-subunit of 7S protein negatively influenced tofu hardness (r = -0.91, p < 0.05). Seed protein composition and proportion of 7S protein subunits under the applied production method had an important role in defining tofu quality.
authors.affiliation: Institute of Food Technology and Biochemistry, University of Belgrade, Nemanjina 6, 11081 Belgrade-Zemun, Serbia. sladjas@agrif.bg.ac.rs
authors.forename: Sladjana P
authors.initials: SP
authors.lastname: Stanojevic
authors.forename: Miroljub B
authors.initials: MB
authors.lastname: Barac
authors.forename: Mirjana B
authors.initials: MB
authors.lastname: Pesic
authors.forename: Biljana V
authors.initials: BV
authors.lastname: Vucelic-Radovic
mesh_terms: D005511:Food Handling / Q000379:methods*; D005838:Genotype; D011786:Quality Control; D012639:Seeds / Q000737:chemistry; D045730:Soy Foods / Q000032:analysis; D030262:Soybean Proteins / Q000032:analysis; D013025:Glycine max / Q000737:chemistry / Q000235:genetics*
chemical_list: D030262:Soybean Proteins