Insight into the Processing, Gelation and Functional Components of Tofu: A Review

Soybeans are a good source of protein and functional nutrition for humans used in the production many foods, such as soymilk tofu, which popular Asia. Soymilk is beverage with milky appearance produced by grinding soybeans water; this raw then filtered heated. can be to produce gelatinous food, process that generally involves coagulating, forming, pressing soymilk. Tofu also ingredients, isoflavones, have received much attention their antioxidant properties. These isoflavones bind soy form protein–isoflavone complexes tofu. In review, we examined processing, gelation components First, introduced novel processing technologies (such thermal nonthermal processing) hydrocolloids affect rheological property texture Then, because coagulation important steps tofu manufacturing process, described detailed mechanisms soybean proteins Finally, compounds ingredients This review provides basic knowledge further application technology processing.