1 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. //, No.,, -3.2 (,**2) The Mechanism of Soymilk and Tofu Formation from Soybean, and the Factors A# e

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1 1 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. //, No.,, -3.2 (,**2) The Mechanism of Soymilk and Tofu Formation from Soybean, and the Factors A# ecting the Formation Tomotada Ono United Graduate School of Agricultural Sciences, Iwate University, Ueda - +22, Morioka, *,* 2/** / Utsumi *,* 2//* Corresponding author tomon@iwate-u.ac.jp +33* -/,*.* +** nm ++ S ++ S 1S 1S b, 0 1 Guo Fig S 0/ 1/, 3* Kamat 2 3

$+ Lipid quantity in the particulate, soluble, and floating fractions of unheated soymilk at elevated temperature The unheated soymilk was heated at a specific temperature for / min and cooled to,*.$

2 40 //,,**2, 2 b.* +** nm - 1S b ++ S 0* BX+ BX, S S, S +* * ++ 1 Ono - 1 Guo Fig., ++ S, 1S ++ S 0/ 1/.** nm 2* nm,**1 ++ /2 Toda 2/ S, 1S + - Fig. + Lipid quantity in the particulate, soluble, and floating fractions of unheated soymilk at elevated temperature The unheated soymilk was heated at a specific temperature for / min and cooled to,*. Particulate ( ), soluble ( ), and floating ( ) fractions were obtained by centrifugation at +/0 *** g for -* min. (Guo et al., +331) 1 ph ++ +, Fig., Schematic diagram of Soymilk formation from raw soymilk by heating, which was induced from Ono et al. ( ) and Guo et al. ( )

3 3 : 41 Fig. - E# ects of Calcium on Protein Solubility in Soymilk Particulate protein ( ) dispersed in ultrafiltrate, soluble protein ( ) and soymilk ( ). This figure was ++ prepared from Fig. + of Ono et al. ( +33-). -1 Fig.. Changes in protein solubility and floating fraction ratio in dispersions of floating and parti- culate fractions (a) and floating and soluble +33* +- Ono fractions (b) at various concentrations of calcium chloride Fig. - ( ) protein solubility ; ( ) floating fraction ratio ; ( ) newly formed particulate fraction ratio (Guo et +, al., +333) Guo +. Fig.. a Fig.. b. +/ +0 Fig. / +

*** to 2** cm with a FT-IR spectrophotometer equipped with an ATR apparatus.

4 42 //,,**2, 4 Fig. / Formation of Tofu Curd from Soymilk (Speculation) An OB particle is packed with oleosin proteins. +/ ) +0 Fig. 0 IR Spectra of Soymilk and Its Components + IR spectra were measured from. *** to 2** cm with a FT-IR spectrophotometer equipped with an ATR apparatus. IR +0 spectra of soymilk, soy-protein, soy-lipid, and soy-sugar are shown in order, from upper site. (Nakasato et al.,,**.) ATR +, - +1 Bradford,,,-,. Nakasato +2,/ Nakasato ATR +3,+ Fig. 0 C-O C-C

5 : 43 -,0,2 +. +/,3,/ Nakasato 1S -/ ++ S 1S ++ S1S 0 ++ S -0-1 Yagasaki -2 Guo S S ++ 1 ++,,,-,/ S 1 S ++ S ++ S,. -3 Guo Ono Fig. 1 ++ S ++ S / -* ++ S SH -+ SS ++ S -, 1S b 1S ++ S GDL GDL Fig.

5 5 : 43 -,0,2 +. +/,3,/ Nakasato 1S -/ ++ S 1S ++ S1S 0 ++ S -0-1 Yagasaki -2 Guo S S ,,,-,/ S 1 S ++ S ++ S,. -3 Guo Ono Fig S ++ S / -* ++ S SH -+ SS ++ S -, 1S b 1S ++ S GDL GDL Fig. 1 Comparisons of protein particle content in soymilk and the breaking stress of tofu curds pre- pared by mixture glycinin-rich and b-congly- cinin-rich soybeans -3 (Guo and Ono,,**/) S1 S S ++ S, 1 S ++ S1S ++ S1S 1S. ++ S1S -- +/ ++ S 1 S ++ S 1S.* ++ S ++ S / +/ +0 Fig. Skurray / b ++ S, 1S 1S a a b -

6 44 //,,**2, 6 + A+ ab, ;A+ bb + b ;AB, + a a AAB /. -.+., b A- B. 1S a a.- b.../ Nakamura a b.0 Nishinari a Fig. 2 Breaking stress of tofu curds prepared from soy milks with identical levels of glycinin content. Tezuka Values are means standard deviation, n1 per.1 b group. Tofu curd containing +-.* solids was prepared by adding magnesium chloride from the mixture of b a soybeans having group I (Group I), IIa (Group IIa), and IIb (Group IIb) and soybean having a low content of.2 glycinin. (Tezuka et al.,,***) a b.2 Fig. 2 // Liu Chang.1 b a ++ S1S Ca Guo -3 Ono ++ S1S ++ S.3 Poysa b Fig. 1 a I A, +- A+ /0 Kao.../.0 Nakamura Nishirari.3 Poysa /1 Ono a ++ S1S ++ S1S S1S S1S /* /+ /, /- 1 /. Toda 0 MgCl,

7 7 : 45 Fig. 3 E# ect of Soymilk Phytate Concentration on CaSO Tofu Hardness Soymilks containing *,*., *-*., and *.*. phytate were prepared by adding potassium phytate (ph 1*. ) in soy- 00 milk preparation. (Ishiguro et al.,,**0) /2 Basic 1S /3 0* Toda Fig. +* E# ect of Soymilk Phytate Concentration on GDL Tofu Hardness Soymilks containing *,*., *-*., and *.*. phytate were prepared by adding potassium phytate (ph 1*. ) in soy- 00 milk preparation. (Ishiguro et al.,,**0), Ca Basic1S Toda 0/ - Ca Ca ++ S1S Ishiguro Fig. 3 0 Ca Mg + - *+. *-. ph GDL 0+ Saio Fig. +* GDL ph Ono GDL Ca ph ph,1 -* 0, 0-0. Hou Chang +

8 46 //,,**2, 8 3 3* Thompson Erdman Makwer AOAC 1* , - TCA+* Na SO +,. HCl -,. HPLC 1, Ishiguro,**1 +* ph++ +, Ca ATR FT-IR,* 1- FT-IR 00 / +*** +,***, -1,3*,3, Ono, T., Choi, M.R., Ikeda, A. and Odagiri, S., Changes in the composition and size distribution of soymilk protein particles by heating. Agric. Biol. Chem., //,,,3+,,31 ( +33+ ).. Ono, T., Murayama, T., Kaketa, S. and Odagiri, S., Changes in the protein composition and size distribution of bovine casein micelles induced by cooling. Agric. Biol. Chem., /., +-2/ +-3, ( +33* ). / Utsumi, S., Damodaran, S. and Kinsella, J.E., Heat-induced interactions between soybean proteins : preferential association of ++ S basic subunits and b subunits of 1S. J. Agric. Food Chem., -,, +.*0 +.+, ( +32. ) Ono, T., Takeda, M. and Guo, S.T., Interaction of protein particles with lipids in soybean milk. Biosci. Biotech.

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114 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /,, No.-, (,**/) 20 * * A Comparison of Various Coagulants in Tofu-Forming Properties Yurie Mine

114 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /,, No.-, ++.++3 (,**/) 20 * * A Comparison of Various Coagulants in Tofu-Forming Properties Yurie Mine, Kaori Murakami, Keiko Azuma, Shiho Yoshihara, Kimitoshi