Influence of globulin subunit composition of soybean proteins on silken tofu quality. 2. Absence of 11SA4 improves the effect of protein content on tofu hardness
Andrew T. James A and Aijun Yang A B
+ Author Affiliations
- Author Affiliations
A CSIRO Plant Industry, 306 Carmody Road, St Lucia, Qld 4067 Australia.
B Corresponding author. Email: Aijun.Yang@csiro.au
Crop and Pasture Science 65(3) 268-273 https://doi.org/10.1071/CP13399
Submitted: 19 November 2013 Accepted: 24 January 2014 Published: 14 April 2014
Abstract
Soybean variety Bunya was developed in Australia to provide a better quality bean for tofu manufacturers. It is null for globulin subunit 11SA4. We investigated the effect of both the Bunya genetic background and the11SA4 subunit on tofu properties using genotypes containing 11SA4, with and without Bunya parentage, or lacking 11SA4 with Bunya parentage. Both Bunya parentage and 11SA4 significantly influenced globulin subunit composition and tofu texture. The group lacking 11SA4 had lower seed protein content, the largest seeds and the highest 7S and the lowest 11S content and produced the hardest tofu. Examination of the impact of 11SA4 null on tofu texture at four protein contents (380–440 g kg–1) over four coagulant (2.0–3.5 g kg–1) levels revealed that the absence of 11SA4 produced firmer tofu across the protein and coagulation levels tested, and this difference was larger than that from higher protein or coagulation levels. These results demonstrated that the absence of the 11SA4 subunit could increase tofu hardness to a level that otherwise could only be achieved with much higher seed protein content.
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