PMID: 16636454Apr 26, 2006Paper

Changes in soybean phytate content as a result of field growing conditions and influence on tofu texture

Bioscience, Biotechnology, and Biochemistry
Takahiro IshiguroYuhi Kono

Abstract

It is known that tofu quality tends to vary among soybeans even of the same variety. Cultivation environments can affect the contents of the soybeans. Twenty-seven soybean varieties were grown in a drained paddy field and an upland field, and then their protein and phytate contents were determined using the Fourier transfer infrared spectroscopy (FT-IR) method. The phytate contents of 12 varieties were higher in the drained paddy field than in the upland field. On the other hand, the environmental factor had little effect on the protein contents. In order to determine whether the difference in phytate content affected tofu texture, the hardness of the tofu made from phytate-added soymilk was measured. The tofu texture having more phytate became softer in the range of the common coagulant concentration. We concluded that the difference in the phytate content of the soybeans among the environmental conditions is a factor that causes fluctuation in tofu quality.

References

Jun 6, 2003·Bioscience, Biotechnology, and Biochemistry·Takahiro IshiguroShinji Shimada
May 27, 2004·Journal of Agricultural and Food Chemistry·Zhi-Sheng Liu, Sam Kow-Ching Chang

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Citations

Dec 16, 2016·Critical Reviews in Food Science and Nutrition·Qing ZhangWenyu Yang
Oct 2, 2019·Nutrients·Alexandre LeeCatherine Bennetau-Pelissero
Feb 10, 2021·Comprehensive Reviews in Food Science and Food Safety·Ruican Wang, Shuntang Guo
Aug 8, 2021·Foods·Xiangfei GuanMinlian Zhang
Oct 22, 2014·Journal of Agricultural and Food Chemistry·Hongjian WangCaimeng Zhang

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