LAUSR

Tofu, made by coagulating soy milk, is a nutritious food originating in China and is widely consumed globally. Due to allergenicity and consumer perceptions of genetically modified organisms, consumer demand for soy alternatives is increasing. In this study, tofu was made from yellow split peas (Pisum sativum). Effects of pasteurization, fat addition, and curd disruption followed by repressing were studied. Here, disruption was not a chemical disruption, rather a physical disruption of protein curds. Pasteurization alone led to increased uptake of water and nonviable tofus. Disrupted samples became firmer with pasteurization. Texture profile analysis indicated that disruption followed by pasteurization improved hardness from approximately 175 g force from the control, to approximately 325 g force for disrupted + pasteurizated samples without fat addition. A similar trend was observed for samples with fat added, where hardness increased from approximately 50 g force to approximately 75 g force. Fourier-transform infrared spectroscopy of the amide I region showed that an increase of β-sheet structures led to increased hardness. The shifts in β-sheet structures followed the same trends as surface hydrophobicity. Surface hydrophobicity decreased with pasteurization and increased with disruption. Molecular weight analysis showed that shear (from disruption) and heat separately degraded the proteins into smaller polypeptides exposing hydrophobic interiors. Changes to biochemical parameters, such as protein secondary structure and exposure of protein hydrophobic regions, allowed for tofu to be made from yellow field peas. PRACTICAL APPLICATION: This study provides critical information and a means to produce pea-based soy-free tofu.