Texture Characteristics of Soybean-Curds Prepared with Different Coagulants and Compositions of Soybean-Curd Whey

응고제를 달리하여 제조한 두부의 텍스쳐 특성과 두부순물의 성분

  • 이선미 (서울대학교 생활과학대학 식품영양학과) ;
  • 황인경 (서울대학교 생활과학대학 식품영양학과)
  • Published : 1997.02.01

Abstract

To determine the optimum coagulants concentrations for preparing soybean-curds, the transmittance of soybean-curd whey using spectrophotometer has been measured. The textural properties of soybean-curds were examined by texture analyzer and sensory evaluations. The general components, oligosaccharides and amino acids in soybean-curd wheys were analyzed. Protein patterns of soybean-curd wheys comparing with soyflour and soymilk were investigated. By texture analyzer, hardness, cohesiveness, springiness, and gumminess of Cacl$_2$ soybean-curd, MgCl$_2$ soybean-curd were higher than those of CaSO$_4$ soybean-curd and GDL soybean-curd. In the sensory evaluations, CaSO$_4$ soybean-curds and GDL soybean-curds were smoother and moister than others. Glutamic acid and aspartic acid were the first two abundant amino acids in three kinds of soybean-curd wheys, but arginine was the most abundant amino acid in GDL soybean-curd whey. Total sugar content of soybean-curd wheys were about 12-13 g/l, and the main sugars among 5 kinds of sugars were sucrose and raffinose. Electrophoresis using SDS-PAGE showed that glycinin and P-conglycinin, the main proteins of soybean appeared in soy flour and soymilk, and only low molecular weight subunits appeared in soybean-curd wheys.