Lab 5 Tofu - John Goodson 11/15/2009 FDST 4050 Effect of...

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John Goodson 11/15/2009 FDST 4050 Effect of Coagulant on Tofu Gel Properties Introduction Tofu is a soft, white food made from soybeans processed processed into soy milk. As the pH of soymilk is lowered to the isoelectric point of soy protein, coagulation of soy protein occurs; then a protein gel forms under proper conditions (Chang, Su et al. 2009). Tofu is usually considered to be a salt- or acid-coagulated soy protein water based gel, with soy lipids and other constituents trapped in its network. The majority of proteins in soybean are 11S globulin and 7S globulin, which account for 65–80% by weight of the total seed proteins present (Saowapark, Apichartsrangkoon et al. 2008). The 11S and 7S can be induced to form gels by heat and/or coagulant addition as in commercial tofu production. The first step is in gelling usually the heat- induced denaturation of the soy proteins exposing the hydrophobic regions of the protein molecules. The denatured protein is negatively charged and any subsequent change in ionic conditions by calcium ion addition neutralises this net charge on the protein (Saowapark, Apichartsrangkoon et al. 2008). Calcium sulphate has the ability to incorporate more water into
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This note was uploaded on 06/15/2010 for the course FDST 4080 taught by Professor Pegg during the Spring '10 term at University of Georgia Athens.

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Lab 5 Tofu - John Goodson 11/15/2009 FDST 4050 Effect of...

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