It is known that tofu quality tends to vary among soybeans even of the same variety. Cultivation environments can affect the contents of the soybeans. Twenty-seven soybean varieties were grown in a drained paddy field and an upland field, and then their protein and phytate contents were determined using the Fourier transfer infrared spectroscopy (FT-IR) method. The phytate contents of 12 variet...

Tofu processing has changed little in the last 2000 years (HOU; CHANG; SHIH, 1997). The processing techniques may vary according to the manufacturer, but the basic steps include soybean soaking and grinding, soymilk boiling, and the addition of one or more coagulants (CUI et al., 2004). The ground soybean material or the soymilk obtained after filtration is heated in order to denature the prote...

background and objectives: fast proteolysis of cheese in ripening process may lead to the premature attack of casein, release of the majority of enzymes into the whey, and loss of cheese composition from curd to whey. in this study, the effect of liposomal flavourzyme on proteolysis of iranian white brined cheese, as well as on the yield and composition of whey and curd was investigated. materi...

This work deals with the development of a new bioprocess for the efficient synthesis of lactosucrose, a potential prebiotic oligosaccharide with a high value-added, from two important and inexpensive agro-industrial by-products such as tofu whey and cheese whey permeate. The bioconversion is driven by the ability of the enzyme levansucrase SacB from Bacillus subtilis CECT 39 to transfructosylat...

Soybeans are a traditional food in eastern Asia, particularly in Japan and China. They were eaten in 100 BC in China. The beans can be processed into Tofu, soy milk, fermented seasonings, soy sauce or Miso paste, and Natto and green beans. Soybeans have rich nutrition, protein lipid, and other functional substances such as isoflavones. However, soybeans are difficult to process for use as food ...

Sampling from the vat during cheesemaking may be necessary to study impact of curd washing, which affects both whey composition and curd’s aqueous phase. The objective this work was develop a sieving protocol curd–whey samples, ensuring enough time for drainage free whey, while limiting loss phase entrapped in grains. We studied flow rate lactose content sieving. Both measurements showed two-st...

Chinese traditional soybean curd is coagulated by calcium salt. In order to investigate the feasibility of soybean curd coagulation by lactic acid bacteria, we studied the effective factors in soybean curd coagulation when using common soybean curd strains. In soybean curd concentration, incubating time and temperature as well as the inoculated amount and the edible gum additives were studied a...

ods have used this enzyme to crosslink proteins in the presence of calcium. The enzyme has been used to produce a curd. In our study, three replicate trials with unfortified skim milk and direct set cottage cheese manufacturing were completed. Experimental vats were manufactured using 10 units of transglutaminase enzyme per gram of total protein in the skim added immediately after the glucono d...

Soymilk is fermented with probiotic lactobacilli (Lactobacillus rhamnosus NCDC 19, 24 and cheese isolates: L. rhamnosus C2, C6 and L. casei NCDC 17, 297) @1.0% for 24 h at 37oC. We find that in fermented soymilk both the inhibition of ascorbate autoxidation, and the reducing activity of polyphenol content and increasing of proteolysis varied with the starters used, but nevertheless are signific...