I make tofu from vegetable soybean (edamame). Water to bean ratio for tofu making is 1:12 and CaSO4.2H2O as coagulants. Vegetable soybean has moisture content 64% (wet basis) and protein 5% (wet basis). Tofu protein content is 9% (wet basis). I analysed protein with micro-Kjeldahl methods.
It's difficult to achieve more than 100%, there must be a loss in protein as R. Borneo said. Good luck
The increase of protein content achieved because of bean coagulated and the water content (in tofu whey liquid form) were discarded together with the water, so that the total solid of tofu will increase and also increase the percentage of protein contents. If you said that the soybean moisture was 64%, did you check the tofu moisture ?
The moisture content of tofu edamame is 77,80% (wet basis) and I did it in triplicate. Then I analyzed imported soybean and commercial tofu in the market. The protein content was 33,81% and 12,3% (wet basis), respectively.
Dear Amila,
For tofu you can use different protein coagulants such citric acid, natural lime, vinegar, etc. Depending on the pH different levels of coagulation can be achieved and water binding capacity of the curd also can be altered. Try to use varying coagulants and analyse the texture, protein and moisture content as well as the sensory aspects.
coagulants are the most important in achieving the recovery so try different coagulants and analyses the yield
Dear all,
Thanks for all the suggestion you gave me. I will discuss it with my supervisors about trying different coagulants.
According to Kao, Su and Lee (2003), protein recovery in tofu was expressed as the amount of protein in tofu divided by the amount of protein in raw soybeans multiplied by 100% on dry weight basis. If protein of edamame was 13% and tofu edamame 43% (dry basis), how do I calculate the protein recovery? 13%/43,18% x 100% or 43,18%/13% x 100%?
Thanks in advance :)
Hi Amila
My suggestion is for calculating protein recovery, you consider the actual mass of the raw material (soy bean) and finished product (tofu) ( both on dry weight basis) .
for example.
if you started with 500 g soy beans (10% moisture content, 13% protein) and you got 100 g tofu (15%moisture, 43 % protein)
protein
recovery %= {(43% X 85)/ (13% X 450)} X 100
= 62.7%
* 85 is dry mass of tofu you got and 450 is dry mass of soy beans you used.
Please note recovery cant be more than 100% in any case.
good luck.
Of course the recovery cannot be more than 100% .
To compare analytical data, it is important using mass/mass (dry weight).
It's difficult to achieve more than 100%, there must be a loss in protein as R. Borneo said. Good luck
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