食品科学 ›› 2020, Vol. 41 ›› Issue (5): 23-30.doi: 10.7506/spkx1002-6630-20190215-070

• 基础研究 • 上一篇    下一篇

酶解对豆腐干凝胶结构和理化特性的影响

陈凡凡,滕飞,韩松,吴长玲,周艳,郭增旺,王中江,李杨   

  1. (东北农业大学食品学院,黑龙江 哈尔滨 150030)
  • 出版日期:2020-03-15 发布日期:2020-03-23
  • 基金资助:
    黑龙江省应用技术研究与开发计划重大项目(GA17B002);“十三五”国家重点研发计划重点专项(2016YFD0400702)

Effect of Enzymatic Hydrolysis of Soymilk on the Microstructure and Physicochemical Properties of Dried Tofu

CHEN Fanfan, TENG Fei, HAN Song, WU Changling, ZHOU Yan, GUO Zengwang, WANG Zhongjiang, LI Yang   

  1. (School of Food Science, Northeast Agricultural University, Harbin 150030, China)
  • Online:2020-03-15 Published:2020-03-23

摘要: 为研究酶解对豆腐干凝胶结构和理化特性的影响,采用风味蛋白酶酶解豆浆,对浆液表面疏水性、巯基含量和二硫键含量,以及豆腐干质构、微观结构、水分状态、保水性、消化和感官特性等方面进行分析。结果表明,与未经酶解的浆液相比,酶解30 min的浆液表面疏水性和二硫键含量分别提高了1 904.5和0.18 μmol/g;随着酶解时间的延长,豆腐干的感官特性明显得到改善,且在酶解时间30 min时,感官评分达到最高;与未经酶解处理的豆腐干相比,酶解处理后豆腐干的微观结构紧密均一,硬度、弹性、咀嚼性、凝聚性和回复力也得到相对改善,且在酶解时间为30 min,持水性和体外消化速率分别提高9.29%和9.00%,失水率降低0.2%。酶解能促进浆液的巯基含量和表面疏水性升高,进而影响豆腐干凝胶结构的致密性和感官特性。研究为豆腐干的品质改性和酶解技术在豆制品的应用提供了前期的理论参考。

关键词: 豆腐干, 酶解, 质构特性, 微观结构, 水分状态, 持水性, 体外消化

Abstract: In order to study the effect of enzymatic hydrolysis of soymilk on the microstructure and physicochemical properties of dried tofu, changes in the surface hydrophobicity, protein thiol content and disulfide bond content of soymilk were evaluated after being hydrolyzed by flavourzyme and texture properties, microstructure, water state, water-holding capacity, in vitro digestibility and sensory characteristics of dried tofu were determined. The results showed that compared with untreated control, the surface hydrophobicity and disulfide bond content of soymilk hydrolyzed for 30 min increased by 1 904.5 and 0.18 μmol/g, respectively. The sensory quality of dried tofu was significantly improved at first and then deteriorated with increasing hydrolysis time, and the highest sensory score was reached at 30 min. Compared with the control, the microstructure of dried tofu made from hydrolyzed soymilk was tighter and more uniform, the hardness, springiness, chewiness, cohesiveness and resilience were also improved. The water-holding capacity and in vitro digestion rate were increased by 9.29% and 9.00%, respectively, and the water loss rate was reduced by 0.2% when the enzymatic hydrolysis time was 30 min. Enzymatic hydrolysis of soymilk could the increase its protein thiol content and surface hydrophobicity, and then affect the structural compactness and sensory characteristics of dried tofu. This study provides a preliminary theoretical basis for quality improvement of dried tofu and for the application of enzymatic hydrolysis in soybean products.

Key words: dried tofu, enzymatic hydrolysis, texture characteristics, microstructure, water state, water holding capacity, in vitro digestibility

中图分类号: