Abstract
Heating conditions are very important and critical for the processing of soymilk and tofu. Microwave heating of soy slurry, i.e. “go”, was applied for the first time in this study for the preparation of soymilk and tofu. A higher protein concentration in soymilk was obtained by this method than by conventional methods of heating such as the use of boiling water. Microwave oven heating of soy slurry, which was effective for protein extraction, also made the prepared tofu more digestible by trypsin, in spite of the fact that the trypsin inhibitor activity in the tofu was higher than that in tofu prepared by conventional heating. These differences are presumed to be derived from the different modes of motion of the protein molecules induced by the different heating methods.
