Tofu protein composition changes induced by a pilot plant processing method involving hydrothermal cooking, commercial rennet as coagulant and inulin as functional ingredient were assessed. Glycoproteins (γ-, β-conglycinin) were firmly bound to the matrix of the obtained gels. Extractable proteins of inulin-enriched tofu were with mainly basic 7S-globulin, and polypeptides of glycinin. Polypeptides A_1,2,4 and B_1,2,4 were found in higher concentrations in protein extracts of tofu than other 11S polypeptides. Tofu was characterized by high total (417.6–556.5 g/kg) and extractable soluble (155.3–367.5 g/kg) protein content, good protein extractability (37.2–68.6%), both total protein (52–69%) and soluble protein (50–76%) recovery. Increasing concentrations of inulin proportionally improved tofu hardness (6.23–8.98 N/cm2) contributing to the uniformity of gel microstructures. Inulin played an important role in incorporating β- and γ-conglycinins into the gel matrix and by increasing the concentration of inulin in soymilk before gelation, the content of extractable soluble proteins, protein extractability and soluble protein recovery of produced tofu were also proportionally increased. For all tested sensory attributes the grades were increased with increasing inulin content in the samples. Under the applied production method, protein composition and proportion of inulin had important roles in defining tofu quality.

评估了包括水热蒸煮，商用凝乳酶作为凝结剂和菊粉作为功能成分的中试加工方法引起的豆腐蛋白质组成变化。糖蛋白（γ-，β-伴大豆球蛋白）牢固地结合到所获得凝胶的基质上。富含菊粉的豆腐的可提取蛋白主要含有碱性7S球蛋白和大豆球蛋白多肽。多肽A _1,2,4和B _1,2,4在豆腐的蛋白质提取物中发现的三聚氰胺浓度高于其他11S多肽。豆腐的特征是总蛋白含量高（417.6–556.5 g / kg）和可提取的可溶性蛋白含量（155.3–367.5 g / kg），良好的蛋白提取率（37.2–68.6％），总蛋白含量（52–69％）和可溶性蛋白（50–76％）恢复。菊粉浓度的增加按比例改善了豆腐硬度（6.23-8.98 N / cm2），有助于凝胶微结构的均匀性。菊粉在将β-和γ-伴大豆球蛋白掺入凝胶基质中以及在胶凝前通过增加豆浆中菊粉的浓度起着重要作用，所产生的豆腐的可提取可溶性蛋白含量，蛋白可提取性和可溶性蛋白回收率也成比例增加。对于所有测试的感官属性，等级随着样品中菊粉含量的增加而增加。在应用的生产方法下，菊粉的蛋白质组成和比例在确定豆腐质量方面具有重要作用。