Study on the relation between soybean protein components and the quality of Tofu

In this paper, 16 soybean varieties were chosen as raw materials, and were measured the contents of soybean protein, water- soluble protein, and all the components of protein. In addition, the physical properties of tofu were made from different soybean species, the yield and quality of tofu ( water retention, texture) , were measured.The analysis of variance showed that the yield of wet and dry basis of tofu had a significant difference, the water retention had no significant difference, the texture parameters had a significant difference.The statistical correlation analysis between the components of soybean protein and the quality of tofu showed that the yield of wet and dry basis, water retention and texture characteristics of tofu had a significant or significantly positive correlation with soybean protein and all the components of soluble protein, and had a significant or significantly negative correlation with the contents of 7S fraction and its subunits, and a significant or significantly positive correlation with the 11 S fraction and its subunits contents. The cluster analysis of the quality of tofu showed that the species of M9413, Zhong huang13, Zhong dou20, He feng55, He feng56 were the suitable varieties to process tofu.