Research Progress on Correlation Between Soybean Protein and Tofu Quality(大豆蛋白与豆腐品质相关性研究进展)

Tofu is a gelatinous curd formed by adding coagulant to the heat treated soybean milk.The gelation 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 content and components on the quality of tofu were summarized, in order to further clarify t…