https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ATofu%2F28%2FenTranslations:Tofu/28/en - Revision history2026-09-12T06:04:07ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Tofu/28/en&diff=156436&oldid=prevFuzzyBot: Importing a new version from external source2025-06-20T00:42:34Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>Soybean proteins are mainly composed of 7S and 11S proteins. The negative surface charges on these [[globulin]]s usually cause them to repel each other. Heating soy milk denatures the proteins and exposes hydrophobic groups normally oriented toward the inside of the globulin structure. Cations from coagulants bind the negatively charged groups. As the net charges of the protein molecules are neutralized, attractive [[Hydrophobic effect|hydrophobic interactions]] dominate over repulsive electrostatic charges, and [[protein aggregates]] are formed.</div>FuzzyBot