Study of isoflavone concentration in soybean curd during its producing
The objects of this paper was to study the factors affecting the content of isoflavones during the production of tofu to find out changing mechanism to guide soybean production.The isoflavone concentration was compared in three kinds of tofu coagulated by glucono-delta-lacton, calcium sulphate and magne-sium chloride respectively. At the same time, the effect of different food hydrocolloids, i.e. CMC, konjac-gum, pectin, gelatin, b-cyclodextrin, sodium alginate and xanthan gum on the isoflavone concentration of tofu coagulated by calcium sulphate was studied also.