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An investigation was carried out to study the feasibility of tofu preparation with using isolated soyprotein(ISP) only. The ISP tofu was prepared by boiling the ISP suspension for 2 min before addition of coagulants. Effects of coagulants(CaS0₄, CaCl₂, MgCl₂, GDL) and coagulation temperature in the range of 2∼95 ℃ were studied on the amounts of coagulants required, size and shape of coagulates, volume yield and textural properties of tofu. It was found that amounts of coagulants and tofu volume was significantly reduced and the larger and cloud-like shape was obtained as the coagulation temperature increased. A rather precipitation was occured under 40 or 50 ℃, which caused difficulty for tofu formation by pressing. GDL and CaSOa showed higher yields than those of CaCl₂ and MgCl₂ at low temperature range and little difference at high temperature. In the textural properties of hardness, brittleness and gumminess of tofu were almost lineary and rapidly increased as the coagulation temperature increased where CaCl₂ and GDL produced highest and lowest of those values, respectively. The elasticity was reduced as the temperature increased for those made with MgCl₂, CaSO,, and GDL and CaCl ₂ tofu showed little change.
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