Food Processing Characteristics of Soybean 11S and 7S Proteins

Part I. Effect of Difference of Protein Components among Soybean Varieties on Formation of Tofu-gel

Abstract

This paper deals with the contribution of protein components in soybean seeds to the physical properties of tofu-gel. Results obtained in tofu-making, using crude 11S and 7S components from defatted soybean meal, indicated that there presented significant difference between tofu-gels from crude 11S and 7S, namely, the tofu-gel from crude 11S was remarkably harder than that from crude 7S. And it has been recognized that the proportion of 11S to 7S in total protein of soybean seeds considerably differed among varieties and that the difference of the proportion might be related to the physical properties of tofu-gel prepared.