Changes in soybean phytate content as a result of field growing conditions and influence on tofu texture.
Biosci Biotechnol Biochem
; 70(4): 874-80, 2006 Apr.
Article
en En
| MEDLINE
| ID: mdl-16636454
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.
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Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Ácido Fítico
/
Glycine max
/
Alimentos de Soja
Idioma:
En
Revista:
Biosci Biotechnol Biochem
Asunto de la revista:
BIOQUIMICA
/
BIOTECNOLOGIA
Año:
2006
Tipo del documento:
Article
País de afiliación:
Japón
Pais de publicación:
Reino Unido