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Tofu (Wikipedia: Tofu) — Ingredient · Foodgeist
Ingredient
Tofu
Soy-based food used as a protein source
Wikipedia: Tofu
About
Tofu or bean curd is a food prepared by pressing the curds of coagulated soy milk into solid white blocks of varying softness: 'silken', 'soft', 'firm', and 'extra firm'.
Aroma profile
Derived from this ingredient’s flavor compounds
phenolic×5
fishy×3
sharp×2
sickening×2
rancid×2
no aroma×2
oily×2
meaty×2
Taste profile
Derived from this ingredient's compounds · measured taste classes
“We also solved the 1.8 Å crystal structure of the β-fructofuranosidase complex with β-D-fructose, a hydrolysis product obtained by soaking apo crystal in raffinose.”
crystal structure→resolved→β-fructofuranosidase complex with β-D-fructose
“This enzyme hydrolyzed sucrose, erlose, raffinose, fructosylxyloside, neokestose, and stachyose at the relative velocities of 100, 75, 61, 59, 54, and 11, but hardly hydrolyzed 1-kestose and nystose (less than 0.02).”
beta-fructofuranosidase I→hydrolyzes→sucrose, erlose, raffinose, fructosylxyloside, neokestose, and stachyose
“The purified protein, which was N-glycosylated with high-mannose-containing and high-xylose-containing complex glycans, eluted as a monomeric polypeptide with a molecular mass of 68,000 from a gel-filtration column.”
“This enzyme hydrolyzed sucrose, erlose, raffinose, fructosylxyloside, neokestose, and stachyose at the relative velocities of 100, 75, 61, 59, 54, and 11, but hardly hydrolyzed 1-kestose and nystose (less than 0.02).”
beta-fructofuranosidase I→hardly hydrolyzes→1-kestose and nystose