Abstract: The effects of heating conditions of raw soyamilk,GDL concentration in soyamilk and coagulating conditions on tofu-gel strength and water-holding capacity were investigated. Denaturation degree of protein had important effect on tofu-gel network formation.The optimum heating conditions of raw soymilk were 95~100℃ for about 5minutes for making tofu-gel of high strength.Water-holding capacity was independent of GDL concentration in soymilk,but th tofu-gel strength could be increased largely by increasing GDL concentration properly.With increasing coagulation temperature, coagulation time could be decreased and tofu-gel strength increased remarkably.

Key words: Tofu-gel Gel-strength Water-holding capacity