Soybean Protein Composition and Tofu Quality

摘要

Whole soybeans are one of the world's least expensive and highest quality protein sources available in large quantities. Soybeans are converted into soymilk, tofu, and other traditional Asian soyfoods. Tofu is a popular product in Asia, and U.S. production is increasing. While any soybean variety can be used to make a tofu, certain varieties are preferred by processors in the U.S. and in Japan. The soybean variety has been reported to affect the yield and quality of tofu (Wang et al., 1983; Snyder and Kwon, 1987; Lim et al., 1990; Murphy and Resurrection, 1984). However, we do not understand what causes the processing differences among varieties. Significant differences in glycinin and β-conglycinin contents between varieties have been identified (Hughes and Murphy, 1983; Murphy and Resurrection, 1984; Iwabuchi and Yamauchi, 1987; Saio et al. 1986). And, the differences in these two soybean storage proteins could yield different properties in the final product.