Abstract Through in-depth exploration of the scientific knowledge permeated in the context of “tofu making”, this article introduces how to fully extract soybean protein, how to convert raw soybean milk into tofu, and mainly presents the knowledge of protein properties, colloidal stability and coagulant promoting soy protein coagulation principle during the production of tofu. Then the structural characteristics of tofu products were extended appropriately, and the development and cutting-edge applications of hydrogels were introduced. To deepen students’ understanding of what they have learned, to broaden their horizons, to cultivate students’ attitude towards life and to cultivate the fun of scientific research.
WANG Jin-Juan, XUE Liang, JIAO Huan. Talking About Colloid Knowledge and the Cutting-Edge Application of Hydrogel with “Tofu Making”[J]. Chinese Journal of Chemical Education, 2021, 42(17): 1-4.
