Protein-Calcium-Phytic Acid Relationships in Soybean

Part III. Effect of Phytic Acid on Coagulative Reaction in Tofu-making

Abstract

This paper constitutes the third in a research series undertaken to clarify the interactive relation among soybean meal protein, calcium and phytic acid, dealing with the practical subject closely related to tofu-making. The results may conclude that phytic acid, naturally present in solybean seeds or added to soybean milk, gave significant effect on physical properties of prepared tofu-gel. The higher content of phytic acid in soybean milk resulted in the slower coagulative reaction between soybean protein and calcium, which is favorable for tofu gel formation.