Quality evalution of 11S globulin-mutant soybean for tofu preparation
2006
Momma, M.(National Food Research Inst., Tsukuba, Ibaraki (Japan)) | Yagasaki, K.
In order to estimate the involvement of disulfide proteins and composition of 11S globulins in the strength of tofu gel, tofu was prepared from genetic variants of 11S globulin with MgCl2 and "Nigari", a conventional tofu-coagulant. Nigari-coagulated tofu showed higher rupture stress than MgCl2-coagulated ones in 6 lines of soybean among the 8 variants. In the result of fluorescent labeling of disulfide bonds in 11S globulin, it was found that fluorescence intensity of acidic and basic polypeptides of 11S globulin significantly correlated to the rupture stress of tofu coagulated by Nigari, while no significant relationship was observed in MgCl2 - coagulated tofu.
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