Using a local variety Bunya which contains modest level of seed
proteins (38–40%) and lacks 11SA4, we have been able to demonstrate
that the positive contribution of the absence of this globulin
polypeptide could compensate in part for the lower seed protein
content on tofu quality . To further elucidate
the impact of globulin subunits, or lack of it, and their interactionswith protein content on the gelling properties of tofu, we compared
seed characteristics, storage protein subunit composition
and tofu properties of four groups of soybeans: genotypes with
high or low protein content and with or without 11SA4. The proteins
in the bands separated by the classic SDS–PAGE were also
analysed using nano-LC-MS/MS.