What You Need to Know
The process involves the use of proteolytic enzymes such as pepsin, papain, or bromelain to break down proteins into smaller peptides and amino acids, which then reassemble into a gel-like structure. The gelation process can be accelerated by adjusting the pH, temperature, and ionic strength of the mixture.
Steps
- 1.
Douhua (Chinese tofu pudding) (China): Creates silky texture through controlled soy protein gelation
- 2.
Narezushi (Japan): Enzymatic breakdown contributes to characteristic texture
- 3.
Kinilaw (Philippines): Partial enzymatic digestion creates unique mouthfeel
The Science
Primary Reaction
Proteolysis