食品科学 ›› 2022, Vol. 43 ›› Issue (16): 169-176.doi: 10.7506/spkx1002-6630-20210806-081

• 食品化学 • 上一篇    下一篇

TG酶-MgCl2协同诱导对冷榨豆粉凝胶的影响

王逢秋节,杨鑫鑫,谷雪莲,栾滨羽,黄雨洋,朱颖,朱秀清   

  1. (哈尔滨商业大学食品工程学院,黑龙江省谷物食品与谷物资源综合加工重点实验室,黑龙江 哈尔滨 150028)
  • 出版日期:2022-08-25 发布日期:2022-08-31
  • 基金资助:
    黑龙江省“百千万”工程科技重大专项(2021ZX12B04)

Effect of Synergistic Induction of Transglutaminase and Magnesium Chloride on Gelling Properties of Cold-pressed Soy Flour

WANG Fengqiujie, YANG Xinxin, GU Xuelian, LUAN Binyu, HUANG Yuyang, ZHU Ying, ZHU Xiuqing   

  1. (Heilongjiang Key Laboratory of Grain Food and Grain Resources Comprehensive Processing, School of Food Engineering, Harbin University of Commerce, Harbin 150028, China)
  • Online:2022-08-25 Published:2022-08-31

摘要: 摘 要:以冷榨豆粉为原料,研究在转谷氨酰胺酶(transglutaminase,TG酶)与氯化镁(MgCl2)的协同诱导对其形成凝胶的影响。结果表明,以冷榨豆粉为原料制备的豆腐膳食纤维含量约是卤水豆腐3 倍,脂肪含量约为卤水豆腐的1/3;TG酶的加入会明显改善冷榨豆粉凝胶内部水分,使其更为均匀,且制成的豆腐凝胶具有更高的储能模量G’(10 498 Pa),表明形成更牢固的凝胶网络结构,从而导致MgCl2-TG酶豆腐的持水性最大(51.01%)、出品率最高(244%);二级结构无规卷曲相对含量最高(21.45%);维持凝胶网络的二硫键含量(5.46 μmol/g)接近卤水豆腐(7.02 μmol/g);扫描电镜结果表明TG酶协同MgCl2使冷榨豆粉豆腐凝胶网状更为细致紧密,整体接近卤水豆腐。这表明,TG酶与MgCl2凝固剂协同作用可改善冷榨豆粉形成凝胶的品质,本研究为冷榨豆粉的多元开发提供了一定的理论基础。

关键词: 冷榨豆粉;豆腐凝胶;膳食纤维;转谷氨酰胺酶;流变学;结构

Abstract: In this study, we evaluated the effect of synergetic induction of transglutaminase (TGase) and magnesium chloride (MgCl2) on the gel forming properties of cold-pressed soybean flour. The results showed that the dietary fiber content of tofu prepared from cold-pressed soybean flour using MgCl2 or in combination with TGase as a coagulant increased by three times, and the fat content was only one third compared to tofu prepared from tofu prepared from regular soybean flour using MgCl2 as a coagulant (control). Addition of TGase could obviously improve the internal water content of cold-pressed soybean flour gels, making the gel structure more uniform gel, and resulted in higher storage modulus G′ (10 498 Pa), indicating a stronger gel network structure, Consequently, the highest water-holding capacity (51.01%), product yield (244%) and random coil percentage (21.45%) were obtained. The disulfide bond content of tofu coagulated with TGase + MgCl2 (5.46 μmol/g) was close to that of the control sample (7.02 μmol/g). The scanning electron microscopic (SEM) results showed that the synergistic effect TGase and MgCl2 gave a more compact gel network structure, which was close to that in the control sample. Therefore, the synergetic effect of TGase and MgCl2 could improve the gelling properties of cold-pressed soybean meal proteins. The results of this study can provide a theoretical basis for diversified development of cold-pressed soybean powder.

Key words: cold pressed soybean meal; tofu gel; dietary fiber; transglutaminase; rheology; structure

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