Development of a rapid titration method for predicting optimal coagulant concentration for filled tofu

Protein and quality analyses of accessions from the USDA soybean germplasm collection for tofu production

Food-grade soybeans with large seed size, uniformity, clear hilum and a high 11S/7S ratio are favoured by the food industry for making tofu. In order to search for soybean lines with desirable characteristics for making foods, 22 soybean lines were selected from the USDA-Soybean Germplasm Collection, were grown in Stoneville, MS for biochemical analysis and tofu texture and sensory quality tests. Eight lines were identified, from 22 lines harvested in 2014, to be suitable for tofu making, as judged by chemical composition and sensory quality of pressed tofu. In the filled tofu making and texture analysis study, the correlation between A3 subunit content and filled tofu firmness was significant (N=22, r=0.77, P<0.001). The results indicated that the A3 subunit could be an indicator for predicting the firmness of tofu. The results provided important food quality information for the selection of soybean genotypes for improving food quality.

Effect of soybean aging on the quality of soymilk, firmness of tofu and optimum coagulant concentration

This study investigated the influence of soybean aging (cultivars Coodetec 214 and BRS 267) on the physicochemical properties of soymilk and tofu. Two aging conditions were adopted: accelerated aging (84% relative humidity and 30 °C, up to 9 months) and natural aging (ambient temperature and relative humidity, up to 18 months) and a control condition (47% relative humidity, -20 °C). Tofu was coagulated with MgSO4. Optimum coagulant concentration (OCC) decreased with increasing coagulation temperature and soybean aging time. OCC showed positive correlation with total solids, protein, ash, Ca, Mg and P contents of soymilk. The products showed, in general, reduced color parameters (L(∗) and h°), proteins, lipids, carbohydrates, ash, Ca, Mg, P and total solids (except in the tofu) and firmness (tofu) with increasing aging time. Tofu yields decreased with accelerated aging time.

Extreme sensitivity of botulinum neurotoxin domains towards mild agitation

Botulinum neurotoxins (BoNTs) and their fragments are targets of therapeutic developments and are increasingly used as therapeutic, prophylactic, and research reagents. However, published data on their properties vary widely. In order to gain a better understanding of these variations, we initiated a systematic investigation of the stability parameters of catalytic light chains (Lc) as well as of cell surface binding domains (Hc) of the neurotoxin. When followed by CD spectroscopy, we noticed that the recombinant light chains of serotypes A (LcA), B, D, E, and G rapidly lost their secondary structures by mild stirring. Denaturation of LcA increased with stirring speed and temperature resulting in a catalytically inactive precipitate. Reducing agents or an anaerobic environment were ineffective in the denaturation. Under identical conditions, bovine serum albumin, ovalbumin, carboxypeptidase B, and of thermolysin, a structural and functional analogue of LcA, remained unchanged. Hc domains of serotype A, B, C, E, and F were also denatured by mild stirring. Adding the nonionic detergent Tween-20 to LcA completely prevented the denaturation. We speculate that the BoNT domains undergo surface denaturation due to rapid exposure of hydrophobic residues by mechanical agitation. This study has important implications for handling BoNT proteins used in therapeutic development.

Changes of soybean quality during storage as related to soymilk and tofu making

Soybeans are stored and transported under various humidity and temperature conditions. Soymilk and tofu are two of the most important foods made from whole soybeans. The objective of this study was to investigate the influence of storage conditions on soybean quality as related to soymilk and tofu-making properties. Soybeans of 3 different genotypes (Proto, IA2032, and Vinton 81) were stored in varying conditions: temperature ranging from 4 to 50 degrees C, relative humidity from 55% to 80%, initial moisture content from 6% to 14%, and storage time up to 15 mo depending upon storage conditions. The effects of different storage conditions on soybean color, solids and protein extractability, soymilk pH, tofu yield, tofu solids and protein contents, tofu color, and texture were investigated. While no significant changes occurred for the soybeans stored at 4 degrees C, the soybeans stored at high temperatures (30 to 50 degrees C) exhibited significant quality loss (P < 0.05). The degradation of soybean lightness (Hunter L), color difference (Delta E), and solid extractability exhibited a linear relationship with time. Soak weight decreased at high temperature and relative humidity, but increased at mild storage conditions. Several combinations of storage conditions at temperatures exceeding 30 degrees C produced a drastic loss in tofu yield. Storage also affected the tofu making process by reducing optimum mixing time to produce the highest tofu yield. Varietal difference in soybean storability was observed. The results provided useful information for the soybean processing industry to store soybeans using the optimal storage conditions and to estimate soybean quality after storage.

The localization of phytate in tofu curd formation and effects of phytate on tofu texture

The localization of phytate on tofu making and its effects on tofu texture were investigated. Thirty-eight percent and 3% of phytate in soymilk were bound to soluble protein and particulate protein, respectively, and the others were in free form. In the early stage of curd formation, phytate bound to particulate proteins and then a large part of phytate was taken into the tofu curd. Increase of phytate contents in soymilk resulted in the increase of coagulant requirement to make firm tofu. Optimal coagulant concentration (OCC) for making tofu was influenced by phytate contents. The increase of phytate in tofu caused decrease of hardness at OCC and resulted in the increase of brittleness and viscosity of tofu. We concluded that the phytate content is one important factor that contributes to tofu texture.