Abstract: The nutritional components and texture of five kinds of famous sufu in Enshi was determined and the relationship between nutritional components and texture was analyzed. The result determines that the moisture content among 5 kind of sufu was around 60%, the content of crude protein ranged from 11.26 to 15.66g/100g, the proportions of water-soluble protein ranged from 3.94 to 7.24g/100g, the proportions of amino acid and essential amino acid ranged from 0.56-1.95g/100g and 0.403-2.074g/100g respectively, the content of crude acid, salt, crude fat and total volatile base nitrogen ranged from 0.32-0.78g/100g, 7.90-10.82 g/100g, 5.88-14.46 g/100g, 0.12-0.34g/100g, respectively. And the hardness, adhesiveness, springiness, cohesiveness, gumminess ranged from 82.64-439.04g, 9.39-167.70g/s, 0.27-0.86, 0.09-0.38, 16.76-130.82g respectively. The partial correlation analysis revealed that the nutritional components influenced the texture prominently. The characteristics of hardness, adhesiveness, springiness, cohesiveness, gumminess of sufu present extreme positively correlated with the content of crude protein, but in contrast, they are negatively correlated with the content of WP/CP and crude acid, and adhesiveness, springiness, cohesiveness, gumminess are negatively correlated with the content of salt. In general, the form and content of protein may be an important intrinsic factor affecting the texture of sufu.

Key words: sufu, nutritional components, texture, partial correlation analysis