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Changes of Soybean Protein during Tofu Processing.
Guan, Xiangfei; Zhong, Xuequn; Lu, Yuhao; Du, Xin; Jia, Rui; Li, Hansheng; Zhang, Minlian.
Afiliação
  • Guan X; Department of Chemical Engineering, Institute of Biochemical Engineering, Tsinghua University, Beijing 100084, China.
  • Zhong X; School of Chemistry and Chemical Engineering, Beijing Institute of Technology, Beijing 102488, China.
  • Lu Y; Department of Chemical Engineering, Institute of Biochemical Engineering, Tsinghua University, Beijing 100084, China.
  • Du X; Department of Chemical Engineering, Institute of Biochemical Engineering, Tsinghua University, Beijing 100084, China.
  • Jia R; Department of Chemical Engineering, Institute of Biochemical Engineering, Tsinghua University, Beijing 100084, China.
  • Li H; Department of Chemical Engineering, Institute of Biochemical Engineering, Tsinghua University, Beijing 100084, China.
  • Zhang M; School of Chemistry and Chemical Engineering, Beijing Institute of Technology, Beijing 102488, China.
Foods ; 10(7)2021 Jul 09.
Article em En | MEDLINE | ID: mdl-34359464
Tofu has a long history of use and is rich in high-quality plant protein; however, its production process is relatively complicated. The tofu production process includes soybean pretreatment, soaking, grinding, boiling, pulping, pressing, and packing. Every step in this process has an impact on the soy protein and, ultimately, affects the quality of the tofu. Furthermore, soy protein gel is the basis for the formation of soy curd. This review summarizes the series of changes in the composition and structure of soy protein that occur during the processing of tofu (specifically, during the pressing, preservation, and packaging steps) and the effects of soybean varieties, storage conditions, soybean milk pretreatment, and coagulant types on the structure of soybean protein and the quality of tofu. Finally, we highlight the advantages and limitations of current research and provide directions for future research in tofu production. This review is aimed at providing a reference for research into and improvement of the production of tofu.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article País de afiliação: China País de publicação: Suíça

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article País de afiliação: China País de publicação: Suíça