FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (7): 30-37.doi: 10.7506/spkx1002-6630-20190319-248

• Basic Research • Previous Articles     Next Articles

Relationship between Soybean Protein and Qianye Tofu Quality

WANG Xibo, NIE Xin, LIAO Yi, LUO Jiaqian, Lü Xiuli, LIU Jishan, LIU Jun, WANG Zhongjiang, TENG Fei, LI Liang, LI Yang   

  1. (1. School of Food Science, Northeast Agricultural University, Harbin 150030, China; 2. Shandong Wan De Fu Industrial Group Co. Ltd., Dongying 257000, China; 3. Shandong Yu Wang Ecological Food Co. Ltd., Dezhou 251200, China; 4. Harbin Food Industry Research Institute, Harbin 150030, China)
  • Online:2020-04-15 Published:2020-04-20

Abstract: In order to establish the relationship between soybean protein and the quality of Qianye tofu, this study used amino acid analysis, Fourier transform infrared spectroscopy and sodium dodecyl sulfate-polyacrylamide gel electrophoresis to analyze the amino acid composition, secondary structure and subunit composition of soybean proteins from 16 varieties. In addition, the texture properties, sensory properties and microstructure of Qianye tofu produced from each variety were tested by texture profile analysis, sensory evaluation and scanning electron microscope. The results indicated that high-quality Qianye tofu was produced from soybean protein varieties with higher values of sulfur-containing amino acids (methionine and cysteine), parallel β-sheet, and 11S/7S ratio, greater than (2.81 ± 0.02)%, (39.96 ± 0.57)% and 1.88 ± 0.16, respectively. This illustrated that the composition of soybean protein, especially sulfur-containing amino acids, parallel β-sheet and 11S/7S ratio could make critical contributions to Qianye tofu quality.

Key words: soybean protein, amino acid composition, protein structure, Qianye tofu, quality

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