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    Biochemical Process of Tofu Production

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    Nguyễn Kim Chi
    The document summarizes the biochemical processes involved in tofu production. It begins with an introduction to the origins of tofu in China over 2000 years ago. It then outlines the key steps in tofu production: preparation of soy milk by soaking and grinding soybeans, followed by boiling, pulping, and pressing to make tofu from the soy milk. The document further details the biochemical changes that occur at each step, such as protein structure changes during soaking and heating, and coagulation induced by salts, acids, enzymes or other coagulants. In conclusion, soy protein undergoes association and dissociation reactions during processing that changes its ionic strength and polymerization state.

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    © All Rights Reserved
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    Biochemical Process of Tofu Production

    Uploaded by

    Nguyễn Kim Chi
    31 views19 pages
    The document summarizes the biochemical processes involved in tofu production. It begins with an introduction to the origins of tofu in China over 2000 years ago. It then outlines the key steps in tofu production: preparation of soy milk by soaking and grinding soybeans, followed by boiling, pulping, and pressing to make tofu from the soy milk. The document further details the biochemical changes that occur at each step, such as protein structure changes during soaking and heating, and coagulation induced by salts, acids, enzymes or other coagulants. In conclusion, soy protein undergoes association and dissociation reactions during processing that changes its ionic strength and polymerization state.

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    Biochemical process of tofu production

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    The document summarizes the biochemical processes involved in tofu production. It begins with an introduction to the origins of tofu in China over 2000 years ago. It then outlines the key steps in tofu production: preparation of soy milk by soaking and grinding soybeans, followed by boiling, pulping, and pressing to make tofu from the soy milk. The document further details the biochemical changes that occur at each step, such as protein structure changes during soaking and heating, and coagulation induced by salts, acids, enzymes or other coagulants. In conclusion, soy protein undergoes association and dissociation reactions during processing that changes its ionic strength and polymerization state.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    31 views19 pages

    Biochemical Process of Tofu Production

    Uploaded by

    Nguyễn Kim Chi
    The document summarizes the biochemical processes involved in tofu production. It begins with an introduction to the origins of tofu in China over 2000 years ago. It then outlines the key steps in tofu production: preparation of soy milk by soaking and grinding soybeans, followed by boiling, pulping, and pressing to make tofu from the soy milk. The document further details the biochemical changes that occur at each step, such as protein structure changes during soaking and heating, and coagulation induced by salts, acids, enzymes or other coagulants. In conclusion, soy protein undergoes association and dissociation reactions during processing that changes its ionic strength and polymerization state.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 19

    BIOCHEMICAL

    PROCESSES
    OF TOFU
    PRODUCTION
    Table of contents

    01 02

    Soy protein &


    The process Isoflavone
    Biosynthesis

    03 04

    Biochemical
    Conclusion
    process
    Introduction
    Tofu originated in the time of the Western Han
    dynasty (over 2000 years ago) by the Chinese.
    Legend has it that a Chinese cook accidentally
    curdled soy milk when he added nigari
    seaweed, and thus created what we now know
    as tofu. In this review, we try to focus on the
    changing in terms of biochemistry regarding
    the tofu-making process.
    Hello, my name’s Tofu. I am made
    from condensed soy milk in a process
    similar to cheese making with raw
    material is GMO soybeans. I am high
    in protein and contains all the
    essential amino acids your body
    needs, lipids, carbohydrates, crude
    fiber, isoflavones, minerals, and
    saponins!!! Here you can see some
    facts about me ^^

    Hi, I’m
    Cheese!
    Soybeans
    ● Soybean has been one of the most
    popular ingredients in Asian cuisine
    ● Soy is composed of approximately
    40% proteins, 20% lipids, 25%
    carbohydrates, and 5% crude fibers.
    They are also rich sources of
    isoflavones, minerals, and other
    components
    01

    The process
    The process
    The process have two main part: Preparation of the
    soy milk and making tofu from soy milk
    ● Preparation of soy milk: Soaking → Grinding
    ● Making tofu from soy milk: Boiling → Pulping
    → Pressing
    02 Soy protein &
    Isoflavone
    Biosynthesis
    Soy protein
    Solubility
    - Globulin
    - Albumin

    Physiological
    functions
    - Storage protein
    - Biologically active protein

    Centrifugal
    sedimentation
    speed
    1S = 10−13 s = 1 Svedberg
    Isoflavone biosynthesis
    03

    Biochemical
    processes
    Soaking &
    Refining
    9-10 hours in low temperature or 4-5
    hours in high temperature
    → Change the structure characteristic of
    the soybean to help them grind better
    → Accelerating the extraction of soybean
    protein → increasing the protein content
    of tofu
    → Soaking and refining dissolve the
    protein, oil, and other substances in
    soybeans from a solid to liquid phase
    Heating treatment

    Breaking of the secondary bonds, while the spatial structure also


    changes: hydrophobic groups and hydrophobic amino acid side
    chains are exposed and the hydrophobicity of the surface of soy
    protein increases, which intensifies the protein molecule
    aggregation.
    Coagulants
    Coagulants
    ● Include magnesium chloride, calcium chloride,
    magnesium sulfate, calcium sulfate, calcium
    acetate, and so on
    ● Hydrophobic condensation process promoted by
    metal ions.
    ● The texture: a firm, but not hard tofu was obtained
    after using calcium sulfate as a coagulant. The
    hardness and chewiness of magnesium sulfate
    coagulated tofu was less

    Salt Coagulants
    Coagulants

    ● Glucolactone (GDL) is the most widely used


    ● Provide hydrogen ions that reduce the pH value of soymilk
    to the isoelectric point of soy protein, thus promoting the
    isoelectric precipitation of protein.
    ● The pH decrease caused by acidic coagulants like acetic
    acid might aggregate proteins by weakening the electric
    repulsion and liberates the hydrated water of protein
    Acid coagulants
    Coagulants

    ● One of the most studied enzyme coagulants include


    transglutaminase (TGase) - a type of enzyme that
    catalyzes the acyl transfer reaction between the
    γ-hydroxylamine group (acyl donor) of peptide
    glutamine residues and a variety of primary amines
    (acyl acceptor).
    Enzyme coagulants ● They analyzed the amino acid content of these
    subunits and peptide chains and concluded that the
    activity of TGase is closely related to the lysine in soy
    protein.
    Conclusions
    During tofu production, soy protein undergoes
    dissociation or association reactions during the
    acid-base treatment and heat treatment, which
    changes the ionic strength of the solution. Through
    these association–dissociation reactions, 11S glycinin
    polymerizes to form dimers, oligomers, or multimers or
    dissociates to form 7S and 3S components.
    Thanks

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