Abstract:
Tofu is a widely consumed protein gel, which is the denaturation of soybean protein (specifically the 7S and 11S globulin), under heat treatment, and the aggregation by salt ions, hydrogen ions or enzymes, forming a dense and uniform protein gel with a network structure. The formation of tofu gel and quality of tofu are affected by many factors. In this paper, a comprehensive review of the impact factors on tofu gel formation and quality is presented. The types of coagulants including salts, acids, and enzymatic coagulants, together with processing conditions such as the processing raw material, pulping method, pH value, and heat treatment are all discussed. The research progress on the effects of coagulants and processing conditions on the formation and quality of tofu gel is reviewed, to provide a theoretical guidance for industrial tofu production and a scientific basis for research and development of tofu food and quality control.
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