title: Yield and textural properties of tofu as affected by soymilk coagulation prepared by a high-temperature pressure cooking process.
abstract: The cooking of raw soymilk is a necessary procedure prior to the production of tofu. The effects of the high-temperature pressure cooking (HTPC) and traditional cooking methods on the yield and textural properties of tofu products were investigated. Results showed that when HTPC was applied, the content of protein particles increased, thereby contributing to the formation of a dense network of tofu gel. Thus, significant improvement of textural properties, including hardness, chewiness and springiness, was observed. Moreover, HTPC contributes to the change in the composition of the particulate protein, whereas the proportion of β-conglycinin in the non-particulate protein increased. The start and end points of the protein coagulation induced by Ca(2+) moved backward, and slowed the coagulation process, which was conducive to the incorporation of water or dry matter into the gel.
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua Donglu, Haidian District, Beijing 100083, China; College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China.
authors.forename: Feng
authors.initials: F
authors.lastname: Zuo
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua Donglu, Haidian District, Beijing 100083, China; College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China.
authors.forename: Zhenjia
authors.initials: Z
authors.lastname: Chen
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua Donglu, Haidian District, Beijing 100083, China.
authors.forename: Xiaodi
authors.initials: X
authors.lastname: Shi
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua Donglu, Haidian District, Beijing 100083, China.
authors.forename: Ruican
authors.initials: R
authors.lastname: Wang
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghua Donglu, Haidian District, Beijing 100083, China. Electronic address: shuntang@cau.edu.cn.
authors.forename: Shuntang
authors.initials: S
authors.lastname: Guo
mesh_terms: D003296:Cooking / Q000379:methods*; D006358:Hot Temperature; D011312:Pressure; D045730:Soy Foods / Q000032:analysis*; D041942:Soy Milk / Q000737:chemistry*
keywords: 2-Mercaptoethanol (PubChem CID: 1567); Bromophenol blue (PubChem CID: 8272); Calcium chloride (PubChem CID: 5284359); Coagulation; Coomassie brilliant blue G-250 (PubChem CID: 61364); Ferric trichloride hexahydrate (PubChem CID: 24810); Glutaraldehyde (PubChem CID: 3485); High-temperature pressure cooking; Protein particle; Sodium dodecyl sulfate (PubChem CID: 3423265); Sodium sulfate (PubChem CID: 24436); Sulfosalicylic acid dehydrate (PubChem CID: 2723734); Tofu; Urea (PubChem CID: 1176)