Potential Improvement of Soymilk Gelation Properties by Using Soybeans with Modified Protein Subunit Compositions

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To examine the effects of protein subunit compositions on tofu gel formation, we prepared soymilk from a low-β-conglycinin soybean line lacking two β-conglycinin subunits and from a low-glycinin soybean line lacking three glycinin subunit groups, the proportion of glycinin to β-conglycinin (11S/7S ratio) of which was 3.76 and 0.12, respectively. The two kinds of soymilk were mixed to give various 11S/7S ratio, and heated at 80℃ with 0.4% glucono-δ-lactone (GDL) in a water bath to make tofu gel or in a cell for measuring dynamic viscoelasticity. The breaking stress of the GDL-induced tofu gel made from the low-β-conglycinin soymilk was nearly four times higher than that made from the low-glycinin soymilk. The tofu breaking stress and the soymilk storage modulus both increased with increase of 11S/7S ratio. The storage modulus correlated well with the tofu gel breaking stress (r=0.932^**). The decrease of glycinin content by lacking the subunit(s) resulted in decrease of 11S/7S ratio. The heated soymilk made from soybean seeds having different glycinin subunit compositions showed a close association between 11S/7S ratio and storage modulus (r=0.946^**). Therefore, 11S/7S ratio is considered to have an important effect on the physical properties of tofu gel. The soymilk from low-β-conglycinin soybean and low-glycinin soybean showed a similar pH change after the addition of MgCl_2. Soymilk from the low-β-conglycinin soybean coagulated immediately after addition of 0.3% MgCl_2 was added. Soymilk from the low-glycinin soybean, in contrast, remained liquid even at 1℃. These results suggest that soymilk gelation properties can be improved by using soybeans with modified protein subunit compositions.
日本育種学会の論文

Potential Improvement of Soymilk Gelation Properties by Using Soybeans with Modified Protein Subunit Compositions

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