02048nam a22002057a 4500 20240117113102.0 240116b ||||| |||| 00| 0 eng d 0021-9584 Wang, Bingxing From Soybeans to Tofu : The Underlying Chemistry (Journal Article) Washington DC : American Chemical Society , 2023 3724–3730p. Journal of Chemical Society , Volume 100: Number 9, September 2023 ***______{For Hard Copy, Please visit Library.}________*** Abstract: Tofu, a traditional Chinese food, is now popular worldwide. However, few people notice the chemistry that is involved in its production. To shed light on this, we have designed a simple demonstration for lower-level undergraduates in organic chemistry or biochemistry courses to help them understand the chemistry principles that underlie the curdling step in tofu processing. Raw soymilk is relatively stable without heating, even with the addition of coagulants. However, heat treatment denatures the soy proteins in soymilk, which makes them more amenable to coagulation. This coagulation is further promoted with salt coagulants, such as calcium gluconate, zinc gluconate, and calcium lactate. Acid coagulants such as white vinegar or grape, orange, and lemon juice can also induce coagulation due to their acidic properties. Based on our results and on previous reports, we illustrate the curdling mechanism in this work. This demonstration can also be used as an at-home experiment during lab closure situations, such as a pandemic, and can arouse students’ curiosity about the coagulation of other food proteins and the process of making alternative tofu. Coagulation of Proteins| Isoelectric Point of Protein| Denaturation| Distance Learning/Self Instruction| Food Science| Soymilk Wang, Qi | Wang, Bingli | Wang, Songlin | Zhang, Yongcai | Zhao, Donglin https://doi.org/10.1021/acs.jchemed.3c00096 PER 0 0 0 0 RIEBPL RIEBPL 2024-01-17 0 2024-01-17 00:00:00 2024-01-17 PER 45312 45311