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Article

Assessment of soy genotype and processing method on quality of soybean tofu.

Journal of agricultural and food chemistry - 13 Jul 2011

Stanojevic Sladjana P, Barac Miroljub B, Pesic Mirjana B, Vucelic-Radovic Biljana V

Abstract excerpt

Protein quality in six soybean varieties, based on subunit composition of their protein, was correlated with quality of the produced tofu. Also, protein changes due to a pilot plant processing method involving high temperature/pressure and commercial rennet as coagulant were assessed. In each soybean variety, glycinin (11S) and β-conglycinin (7S) as well as 11S/7S ratio significantly changed from beans to tofu....

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Identifiers

PMID: 21627319
DOI: 10.1021/jf2006672

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 6 Sept 2026. Manifest publication-graph-cohort-2026-09-06.1.

Source receipt: pubmed, retrieved 6 Sept 2026.

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