Changes in protein characteristics during soybean storage under adverse conditions as related to tofu making.

Soybeans stored under adverse conditions decrease in protein recovery (content) in the soymilk and tofu yield. This study investigated how protein structural changes contributed to the decrease in tofu yield. Soymilks were produced from original soybeans (Proto and IA2032 cultivars) and adversely stored soybeans, respectively, and soymilk protein contents were adjusted to the same level before making into tofu. Tofu yield was compared with that made from soybeans without protein content adjustment. For understanding protein structural changes, soy proteins were extracted from Proto soybean by using different solvents, including distilled water, sodium dodecyl sulfate (SDS), and 2-mercaptoethanol. The proteins in the extracts were analyzed by using SDS-PAGE and gel filtration. Results showed that tofu yield was more significantly affected by protein structural characteristics than the protein content in soymilk. Different levels of aggregations among 7S and 11S proteins during adverse storage were responsible for decreasing protein recovery in the soymilk.