Structural, Functional Properties of Protein and Characteristics of Tofu from Small-seeded Soybeans Grown in the Loess Plateau of China

Overview

Journal Food Chem X

Date 2023 May 8

PMID 37151211

Authors

Yueyi Dang

Jing Ren

Ying Guo

Qinghua Yang

Jibao Liang

Rui Li

Rui Zhang

Pu Yang

Xiaoli Gao

Shuang-Kui Du

Affiliations

Soon will be listed here.

Abstract

The structural, functional properties of protein isolated from small-seeded soybeans were investigated and characteristics of tofu were studied. Small-seeded soybean protein had obvious α', α, β, acidic and basic subunits bands and two endothermic peaks (76.02-76.63℃ and 91.94-94.25℃). Small-seeded black soybean protein isolates (SBSPI) had more β-sheet (31.90-33.54%) structure, while small-seeded yellow soybean protein isolates (SYSPI) had more α-helix (18.89-20.72%) structure. SYSPI had higher fluorescence intensity (839.10-847.80) than SBSPI (482.70-565.10). SBSPI exhibited higher surface hydrophobicity (939.51-1252.75) and water absorption capacity (8.07-8.50 g/g). Tofu made from small-seeded yellow soybeans had higher yield (549.46-560.23 g/100 g soybean) and was brighter (L*, 74.61-77.48) and more yellowish (b*, 14.83-14.95) in color. Tofu made from Fugu small-seeded black soybean (FGSBS) had the highest hardness (178.52 g), adhesiveness (-25.77 g.sec), chewiness (87.45 g) and resilience (0.26), signifying a more compact structure.

Citing Articles

Protein of yak milk residue: Structure, functionality, and the effects on the quality of non-fat yogurt.

Qu G, Yang F, Zhang H, Liu Y, He X, Liu F Food Chem X. 2024; 22:101452.

PMID: 38808161 PMC: 11130682. DOI: 10.1016/j.fochx.2024.101452.

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