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ARS Home » Southeast Area » Stoneville, Mississippi » Crop Genetics Research » Research » Publications at this Location » Publication #326157
Title: Protein and quality analyses of accessions from the USDA soybean germplasm collection for tofu production

Author
item MENG, SHI - Mississippi State University
item CHANG, SAM K.C. - Mississippi State University
item Gillen, Anne
item ZHANG, YAN - Mississippi State University

Submitted to: Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/15/2016
Publication Date: 12/15/2016
Citation: Meng, S., Chang, S., Gillen, A.M., Zhang, Y. 2016. Protein and quality analyses of accessions from the USDA soybean germplasm collection for tofu production. Food Chemistry. 213:31-39.

Interpretive Summary: Food-grade soybeans with large seed size, uniformity, clear hilum, and high 11S protein/7S protein ratio are favored by the food industry for making tofu. In order to search for soybean lines with desirable characteristics for making foods, twenty-two soybean lines selected from the USDA-Soybean Germplasm Collection were grown in Stoneville, MS for biochemical analysis and tofu texture and sensory quality tests. Eight lines were identified from twenty-two lines harvested in 2014 to be suitable for tofu making as judged by chemical composition and sensory quality of pressed tofu. In the filled tofu making and texture analysis study, the correlation between protein subunit A3 content and filled tofu firmness was significant. The results indicated that the protein subunit A3 could be an indicator for predicting the firmness of tofu. The results provided important food quality information for the selection of soybean genotypes for improving food quality.

Technical Abstract: Food-grade soybeans with large seed size, uniformity, clear hilum, and high 11S/7S ratio are favored by the food industry for making tofu. In order to search for soybean lines with desirable characteristics for making foods, twenty-two soybean lines were selected from the USDA-Soybean Germplasm Collection, were grown in Stoneville, MS for biochemical analysis and tofu texture and sensory quality tests. Eight lines were identified from twenty-two lines harvested in 2014 to be suitable for tofu making as judged by chemical composition and sensory quality of pressed tofu. In the filled tofu making and texture analysis study, the correlation between A3 subunit content and filled tofu firmness was significant (N=22. r = 0.77, P < 0.001). The results indicated that the A3 subunit could be an indicator for predicting the firmness of tofu. The results provided important food quality information for the selection of soybean genotypes for improving food quality.