Studies on the Preparing Conditions of Soybean Milk for Tofu Making

Part I. Effects of the ratio of water to soybean and ionic strength in the preparation of soybean milk on the properties of Tofu.

Abstract

To investigate the effect of protein denaturation of soybean milk on the properties of Tofu from the milk, physico-chemical changes of soybean milk protein were studied. Soybean milk was prepared under different ratio of water to soybean and ionic strength. Protein aggregation was shown by measurements of viscosity and turbidity. It was found that the aggregates were formed from subunits which were produced from the protein. Formation of the aggregates are promoted by high ionic strength and low ratio of water to soybeans. Those conditions favorable for aggregates formation tend to make the Tofu made from the milk by coagullant hard.