1994•Korean Journal of Food Science and TechnologyRequires access

Effects of Coagulant Concentration and Phytic Acid Addition on the Contents of Ca and P and Rheological Property of Soybean Curd

Chan-Kyeong Park, In Koo Hwang

Abstract

The effect of concentration of coagulant and addition of phytic acid on physico-chemical properties of soybean curd was investigated. The results showed that the maximum protein yield in soybean curds was obtained with 0.029N Ca and the bound calcium per protein molecule significantly increased as the level of calcium increased. The highest precipitation of phytic acid occured at 0.029N Ca. When phytic acid was added to soybean milk during soybean curd preparation, the weight of soybean curd increased. The hardness of soybean curd was remarkably reduced by the increase of phytic acid level.

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Key concepts: Phytic acid, Chemistry, Calcium, Food science, Yield (engineering), Precipitation, Rheology, Materials science