Positive correlation between A3 subunit of glycinin and firmness of tofu made from soybeans grown in three locations over two years

Author

Ruiqi Chen, Mississippi State UniversityFollow

Issuing Body

Mississippi State University

Advisor

Chang, Sam K.C.

Committee Member

Li, Jiaxu

Committee Member

Nannapaneni, Ramakrishna

Date of Degree

12-10-2021

Document Type

Graduate Thesis - Open Access

Major

Food Science and Technology

Degree Name

Master of Science (M.S.)

College

College of Agriculture and Life Sciences

Department

Department of Food Science, Nutrition and Health Promotion

Abstract

Producing desirable firmness is important in manufacturing tofu from soybeans. This study’s objective was to explore the environmental impact (location and year) on soybean chemical components and identify the correlations between chemical composition and the firmness of tofu made from soybeans planted in three locations over two years. Seventeen soybean Plant Introductions (PI) from the USDA Soybean Germplasm Collection and eight check varieties were planted in Mississippi, Virginia and Missouri in 2017 and 2018. Protein subunit composition, protein secondary structure, phytic acid content, Ca²⁺ and Mg²⁺ content were determined. The result showed that A₃ subunit content was strongly correlated with tofu firmness. Environmental factors had a significant influence on some chemical components in soybean seeds as well as tofu texture. The current study confirmed the validity of using A₃ peptide as a criterion for estimating tofu firmness in both tofu manufacturing and food-grade soybean trade.

Recommended Citation

Chen, Ruiqi, "Positive correlation between A3 subunit of glycinin and firmness of tofu made from soybeans grown in three locations over two years" (2021). Theses and Dissertations. 5351.
https://scholarsjunction.msstate.edu/td/5351