![]() ![]() Influence of Soybean Varieties and Growing Conditions ![]() Other hydrophilic subunits, such as α, α’, and A subunits, are distributed around this hydrophobic core through hydrophobic interactions and hydrogen bonds.ģ.1. The β subunit and the B subunit form the hydrophobic core of the granule protein through electrostatic interaction, in which the B subunit is covalently connected by disulfide bonds. analyzed the interaction between protein subunits in soy milk and proposed a model for protein subunit structure. The composition and functions of 7S conglycinin and 11S glycinin are shown in Table 2. 11S glycinin is a hexamer composed of acidic polypeptides (A) and basic polypeptides (B) linked by disulfide bonds and accounts for approximately 40% of the soy protein content. 7S conglycinin is a trimer composed of an α subunit, α′ subunit, and β subunit and accounts for approximately 30% of the soy protein content. The 7S conglycinin and 11S glycinin are the key components of tofu curd, accounting for more than 70% of the total soy protein content. Overall, this review is expected to serve as a foundation for research into the curdling mechanism of tofu and as a theoretical guide for the actual production process. We also summarize the advantages and disadvantages of current research and provide directions for future research into soy protein structural changes during tofu processing. In addition, the effects of pretreatment steps and coagulants on soy protein structure and tofu quality are introduced. The types, composition, and structure of soy protein and the effects of soy varieties and storage conditions on soy protein are summarized. Here, we review the changes that occur in soybean protein in each step of tofu production (specifically, during soaking and refining). Several types of tofu are available in the market to meet the different needs of consumers, each produced via a different complex process. In addition to protein, tofu contains lipids, carbohydrates, crude fiber, isoflavones, minerals, and saponins, which can lower cholesterol, alleviate the symptoms of cardiovascular and kidney diseases, and reduce the incidence of cancer and tumors. Furthermore, the FDA authorized a “Soy Protein Health Claim” on 26 October 1999 stating that 25 g of soy protein a day may reduce the risk of heart disease. Studies have shown that the digestibility of whole ripe soybeans is only 65.3% after processing it into soy milk and tofu, the digestibility becomes 85% and 92–98%, respectively. Processing of soy products can remove most of the anti-nutritional factors in soy and significantly improve the digestibility of soy protein. Tofu is rich in soy protein and has high nutritional value. Tofu originated in the time of the Western Han dynasty and has been consumed for more than two thousand years. This review is aimed at providing a reference for research into and improvement of the production of tofu. Finally, we highlight the advantages and limitations of current research and provide directions for future research in tofu production. 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. Furthermore, soy protein gel is the basis for the formation of soy curd. Every step in this process has an impact on the soy protein and, ultimately, affects the quality of the tofu. The tofu production process includes soybean pretreatment, soaking, grinding, boiling, pulping, pressing, and packing. ![]() ![]() Blend.Tofu has a long history of use and is rich in high-quality plant protein however, its production process is relatively complicated. 1 cup soy milk or non fat milk or juice (50/50 water for less sugar).Try adding TOFU to your protein shakes, it's an easy way to add variety and extra protein to your shakes! Because it really doesn't have a definite flavor, you can add it to every type of protein shake from fruit to chocolate. Hope you enjoy it like I do! Make sure to buy organic tofu, it's cleaner and healthier. The taste is very mild and you can use it in place of meat or eggs and add it to puddings and protein shakes! There are different "firmness" to buy: extra firm: (for sandwiches or stir fry), firm: for eggs, silken: for puddings or shakes. It is made of soy beans and is also called bean curd. BASIC EQUIPMENT TO SET UP YOUR HOME GYMīeing of part Chinese decent, I grew up eating tofu.FLEX TEXT | TEXT KIANA 30-DAY SUBSCRIPTION. ![]()
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