Effect of oxidation on quality of Chiba tofu produced by soy isolate protein when subjected to storage

Chiba tofu is a new type of vegetarian food, which prepared by soy protein isolate (SPI). According to factory feedback, the oxidative modification of SPI during the storage process, could affect quality of Chiba tofu. Consequently, the main objective of this study was to prepare Chiba tofu by SPI with different storage periods and evaluate the effect of different oxidation degree on structural characteristics of SPI and rheology, texture, microstructure and sensory of Chiba tofu rheology, texture, microstructure and sensory.