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Research Progress on Correlation Between Soybean Protein and
Tofu Quality

SHI Yanguo,摇 LIU Linlin
(College of Food Engineering / Key Laboratory of Food Science and Engineering of Heilongjiang Province/
Key Laboratory of Grain Food and Integrated Engineering of Heilongjiang Province, Harbin University of

Commerce, Harbin 150076, China)

Abstract: Tofu is a gelatinous curd formed by adding coagulant to the heat treated soybean milk. The ge鄄
lation of tofu is the gelation of soy protein, and that is a key part of tofu processing. So soybean protein is
closely related to tofu quality characteristics. The tofu formation mechanism and the effect of protein con鄄
tent and components on the quality of tofu were summarized, in order to further clarify the relationship
between soybean protein and tofu quality characteristics, improve the properties of tofu gel, and provide
the theoretical basis for improving and promoting the tofu quality.
Keywords: soybean protein; glycinin; 茁鄄glycinin; tofu; quality; correlation

(责任编辑:李摇 宁)