The influences of coagulation conditions on the characteristics of tofu have been investigated by many studies, with limited perspectives on the utilization of organic acid coagulants. Hence, this research aimed to study the psychochemical and functional properties of tofu coagulated by bilimbi (Averrhoa bilimbi) and lime (Citrus aurantifolia) juices. The highest tofu protein content was quantified for tofu prepared with 20% bilimbi and 5% lime juices, as much as 52.11 and 52.03% (DW), respectively. The corresponding yield was 73.46 and 69.17%. The hardness (155.98 g), gumminess (116.45 g), and chewiness (112.69 g) of treated tofu were found significantly higher than commercial tofu (p < 0.05). Total phenolic content of commercial tofu was about 370.09 μg GAE/g sample (DW). This value was significantly higher than that of treated tofu (p < 0.05). However, the antioxidant activity of the commercial tofu was lower than tofu coagulated with fruit juices. Based on SDS-PAGE analysis, protein band for 11S fraction of tofu coagulated by bilimbi and lime juices were thicker than that of commercial tofu. These small molecular weight peptides might contribute for higher antioxidant activities of tofu coagulated by bilimbi and lime juices. Conclusively, bilimbi and lime juices are potent natural acid coagulants for enhancing the physicochemical and functional properties of tofu.

凝结条件对豆腐特性的影响已有很多研究，对有机酸凝结剂的利用前景有限。因此，本研究旨在研究由 bilimbi ( Averrhoa bilimbi ) 和酸橙 ( Citrus aurantifolia ) 汁凝固的豆腐的心理化学和功能特性。用 20% 比林比和 5% 酸橙汁制备的豆腐的最高豆腐蛋白质含量分别高达 52.11% 和 52.03% (DW)。相应的产率为73.46%和69.17%。发现经处理的豆腐的硬度（155.98 g）、粘性（116.45 g）和咀嚼性（112.69 g）显着高于商业豆腐（p < 0.05)。商业豆腐的总酚含量约为 370.09 μg GAE/g 样品 (DW)。该值显着高于处理过的豆腐（p  < 0.05）。然而，商业豆腐的抗氧化活性低于用果汁凝固的豆腐。根据SDS-PAGE分析，由胆汁和酸橙汁凝固的豆腐的11S级分的蛋白质条带比商业豆腐的蛋白质条带更粗。这些小分子肽可能有助于由胆汁和酸橙汁凝固的豆腐具有更高的抗氧化活性。总之，胆汁和酸橙汁是增强豆腐理化和功能特性的强效天然酸凝固剂。