食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 基础研究 •    下一篇

豆粕品种与千叶豆腐口感及品质的关系研究

王喜波1,聂鑫1,罗佳倩1,吕秀莉2,滕飞1,王中江1,江连洲1,李杨1   

  1. 1. 东北农业大学食品学院
    2. 东北农业大学
  • 收稿日期:2019-03-20 修回日期:2020-01-11 出版日期:2020-04-15 发布日期:2020-04-20
  • 通讯作者: 李杨 E-mail:liyanghuangyu@163.com

Study on the Relationship between Soybean Meals Varieties and Taste and Quality of Chiba Tofu

Xi-bo Wang1, Jiang Lian-Zhou李杨 li yang1   

  • Received:2019-03-20 Revised:2020-01-11 Online:2020-04-15 Published:2020-04-20
  • Contact: 李杨 li yang E-mail:liyanghuangyu@163.com

摘要: 本文以16种低温脱脂豆粕蛋白为研究对象,对其氨基酸组成、二级结构、亚基等蛋白特性及加工制作千叶豆腐的质构和感官评分等指标进行了分析,以明确豆粕品种与千叶豆腐口感及品质的关系。研究表明,当豆粕蛋白质含硫氨基酸(大于2.81%)、平行式β-折叠结构(大于39.96%)、11S/7S比例(大于1.88)时,可加工出硬度和弹性较大、感官品质优良的千叶豆腐产品;反之亦然。说明豆粕蛋白质特性,特别是含硫氨基酸含量、平行式β-折叠结构、11S/7S比例对千叶豆腐品质具有重要影响作用。

关键词: 豆粕蛋白质, 氨基酸组成, 蛋白质结构, 千叶豆腐, 口感品质

Abstract: In order to establish the relationship between the soybean meal variety and the taste and quality of Chiba, 16 soybean meals protein varieties were investigated in the present study. The contents of amino acid composition, secondary structures, subunits in each variety were analyzed. In addition, the texture properties and sensory evaluation of chiba tofu produced from each variety were tested. The results indicated that chiba tofu was produced with a higher hardness, springiness and sensory evaluation from soybean meals protein varieties with higher sulfur containing amino acids (methionine and cysteine) (>2.81%), parallel β-sheet (>39.96%), ratio of 11S/7S (>1.88), and vice versa. This illustrated that the composition of soybean protein, especially sulfur containing amino acids, parallel β-sheet and ratio of 11S/7S, could make critical contributions to chiba tofu quality.

Key words: soybean meals protein, amino acid composition, protein structure, chiba tofu, taste quality

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