Toda, Kyoko and Nakamura, Yoshiyuki and Takahasi, Koji and Komaki, Katsumi
(2009)
Components in soybean seeds affecting the consistency of tofu.
Japan Agricultural Research Quarterly, 43 (4).
pp. 295-300.
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Abstract
We examined the relationship between the breaking stress of tofu made with 0.25% MgCl2 and protein
content, the ratio of 11S protein to 7S protein (11S/7S ratio), calcium content, and phytic acid
content using six soybean cultivars: Enrei, Sachiyutaka, Fukuyutaka, Tachinagaha, Hatayutaka, and
Ayakogane. Among the four components, protein content, 11S/7S ratio and calcium content showed
cultivar differences, while the phytic acid content showed little cultivar variation. No single component
was found for explaining the breaking stress of tofu and its cultivar difference. Among the
six cultivars, only Ayakogane showed a significant correlation between the protein content and the
breaking stress of tofu (r = 0.72*), which might be due to high variation of the protein content within
Ayakogane. For the 11S/7S ratio, each cultivar showed a positive correlation, however, correlation
coefficient was 0.56 at most. Tachinagaha, showing the highest calcium content, showed the lowest
coefficient of determination for the relationship between the phytic acid content and the breaking
stress of tofu. In contrast, Sachiyutaka, showing the lowest calcium content, showed the highest coefficient
of determination. These results implied that the calcium affects the relationship between the
phytic acid content and the breaking stress of tofu, however, further study is required to clarify the
mechanism of the effect of the phytic acid and relationship between phytic acid and calcium.
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