Effect of Coagulants and Coagulation Temperature on Physical Properties of ISP-Tofu

분리대두단백 두부의 물리적 특성에 미치는 응고 온도 및 응고제의 영향

  • Ko, Soon-Nam (Department of Food Science and Technology, King Sejong University) ;
  • Kim, Woo-Jung (Department of Food Science and Technology, King Sejong University)
  • 고순남 (세종대학교 식품공학과) ;
  • 김우정 (세종대학교 식품공학과)
  • Published : 1992.04.01


An investigation was carried out to study the feasibility of tofu preparation with using isolated soyprotein(ISP) only. The ISP tofu was prepared by boiling the ISP suspension for 2 min before addition of coagulants. Effects of coagulants($CaSO_{4},\;CaCl_{2}\;MgCl_{2}\;GDL$) and coagulation temperature in the range of $2{\sim}95^{\circ}C$ were studied on the amounts of coagulants required, size and shape of coagulates, volume yield and textural properties of tofu. It was found that amounts of coagulants and tofu volume was significantly reduced and the larger and cloud-like shape was obtained as the coagulation temperature increased. A rather precipitation was occured under $40\;or\;50^{\circ}C$, which caused difficulty for tofu formation by pressing. GDL and $CaSO_{4}$ showed higher yields than those of $CaCl_{2}\;and\;MgCl_{2}$ at low temperature range and little difference at high temperature. In the textural properties of hardness, brittleness and gumminess of tofu were almost lineary and rapidly increased as the coagulation temperature increased where $CaCl_{2}\;and\;GDL$ produced highest and lowest of those values, respectively. The elasticity was reduced as the temperature increased for those made with $MaCl_{2},\;CaSO_{4}\;GDL\;and\;CaCl_{2}$, tofu showed little change.