Interactions of protein content and globulin subunit composition of soybean proteins in relation to tofu gel properties.

Andrew T James, Aijun Yang

Food chemistry 2016 Mar 01

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The content and globulin subunit composition of soybean proteins are known to affect tofu quality and food-grade soybeans usually have higher levels of proteins. We studied the tofu quality of soybeans with high (44.8%) or low (39.1%) protein content and with or without the 11S globulin polypeptide, 11SA4. Both protein content and 11SA4 significantly affected tofu gel properties. Soybeans containing more protein had smaller seeds which produced significantly firmer (0.663 vs.0.557 N, p<0.001) tofu gels with creamier colour. The absence of 11SA4 was positively correlated with seed size, tofu hardness and water holding capacity and led to significant changes to the profile of storage protein subunits, which may have contributed to the improvement in tofu gel properties. These results suggest that, in combination with higher protein content, certain protein subunits or their polypeptides can also be targeted in selecting soybeans to further improve soy food quality. Copyright © 2015 Elsevier Ltd. All rights reserved.

Citation

Andrew T James, Aijun Yang. Interactions of protein content and globulin subunit composition of soybean proteins in relation to tofu gel properties. Food chemistry. 2016 Mar 01;194:284-9