食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 基础研究 •    下一篇

酶解程度对豆腐干凝胶结构和理化特性的影响研究

陈凡凡1,李杨2   

  1. 1. 东北农业大学食品学院310
    2. 东北农业大学食品学院
  • 收稿日期:2019-02-15 修回日期:2019-12-13 出版日期:2020-03-15 发布日期:2020-03-23
  • 通讯作者: 李杨 E-mail:aiaiaiaiaiaiaixun@163.com
  • 基金资助:
    “十三五”重点研发专项:方便即食豆制品制造关键技术研究及新产品创制;黑龙江省应用技术研究与开发计划重大项目

Effect of Degree of Enzymatic Hydrolysis on Structure and Physicochemical Properties of Tofu Dry Gel

fanfanchen fanfanchenfanfanchen,   

  • Received:2019-02-15 Revised:2019-12-13 Online:2020-03-15 Published:2020-03-23
  • Supported by:
    National keypoint research and invention program of the thirteenth:research on key technologies for instant bean product manufacturing and creation of new products;Heilongjiang Province Applied Technology Research and Development Program Major Project

摘要: 试验探究制浆工艺的浆液酶解程度对豆腐干品质和结构特性的影响。采用风味蛋白酶酶解技术调控制浆工艺,对浆液表面疏水性、巯基和二硫键值的变化,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研究。结果表明:与未经酶解的浆液相比,酶解30min的浆液表面疏水性和二硫键含量提高了1904.5和0.35nmol/mg;随着酶解程度的增大,豆腐干的感官特性明显改善且在酶解时间30min时,感官评分最高;与未经酶解处理的豆腐干相比,酶解处理后的豆腐干的微观结构紧密均一,硬度、弹性、咀嚼性、凝聚性、粘着性和恢复力也相对改善,且在酶解时间30min的时候,持水性和体外消化速率分别提高了9.29 %和9 %,失水率降低了0.2 %。其作用机制为酶解技术能促进浆液的巯基和表面疏水性升高,进而影响豆腐干凝胶结构的致密性和感官特性。该试验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基础。

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

Abstract: The effect of the degree of slurry hydrolysis of the pulping process on the quality and structural characteristics of the dried tofu was explored. Using the flavor protease digestion technology to treat the pulp process to prepare dried bean curd products, the surface hydrophobicity, sulfhydryl and disulfide bond values of the enzymatic hydrolysate, and the dry texture, microstructure, water state, water retention, digestion and sensory properties of the dried bean curd products were measured. The mechanism of enzymatic hydrolysis technology to promote the formation of tofu dry gel was analyzed, and the interaction between enzymatic hydrolysis technology and tofu quality were also discussed. The results showed that the surface hydrophobicity and disulfide bond content of the slurry hydrolyzed for 30 min were increased by 1904.5 and 0.35 nmol/mg, respectively, compared with the unenzymatic slurry. As the degree of enzymatic hydrolysis increased, the sensory properties of the dried bean curd improved significantly and the sensory score was highest at 30 min. Compared with the undigested dried bean curd, the microscopic structure of the dried bean curd was tight and uniform, and the hardness, elasticity, chewiness, cohesiveness, adhesion and resilience of the dried bean curd were also relatively improved, and the enzymatic hydrolysis time was 30 min. At the time, the water-holding and in vitro digestion rates were increased by 9.29 % and 9%, respectively, and the water loss rate was reduced by 0.2%. The mechanism of action is that the enzymatic hydrolysis technology can promote the increase of the sulfhydryl group and surface hydrophobicity of the slurry, which in turn affects the compactness and organoleptic properties of the dried tofu gel structure. The study provides a preliminary theoretical basis for the application of bean curd quality modification and enzymatic hydrolysis technology in the application of bean products.

Key words: Key words: Dried bean curd, enzymatic hydrolysis technology, texture characteristics, scanning electron microscope, water state, water retention, in vitro digestion

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