Effects of Different Condition on Gel Force and Water-holding of Tofu

The effect of heating conditions of raw soy milk, GDL concentration in soymilk and coagulating conditions on tofu gel force and water-holding capacity were investigated. Denaturation degree of protein had important effect on tofu gel network formation , the optimum heating conditions of raw soymilk were 95 - 100℃ for about 5 min to make tofu gel of high strength water-holding capacity was independent of GDL concentration in soymilk, but the tofu-gel strength could be increased largely by increasing GDL concentration properly; Coagulation time could be decreased by increasing coagulation temperature and tofu gel strength increased remarkably.