Tofu yield and textural properties from three soybean cultivars as affected by ratios of 7S and 11S proteins

Crude 11S and 7S proteins of three soybean cultivars were fractionated, and tofu was prepared from soymilk with 11S/ 7S protein ratios of 1.6 to 3.2. Higher 11S/7S ratio produced lower yield (p less than or equal to 0.05) of Vinton and Sturdy tofu. Higher 11S/7S ratio resulted in higher firmness of Proto and Sturdy tofu. Increase in 11S/7S ratio increased cohesiveness of Sturdy tofu. The maximum extent of decreasing Vinton tofu yield and increasing Proto and Sturdy tofu firmness was similar to 10% of the unmodified tofu, Results indicated that tofu characteristics were cultivar dependent and manipulation of 11S/7S ratio may not result in substantial effects on tofu yield or quality.