食品科学 ›› 2020, Vol. 41 ›› Issue (23): 49-55.doi: 10.7506/spkx1002-6630-20200602-027

• 基础研究 • 上一篇    下一篇

凝固温度对填充豆腐凝胶特性及分子间作用力的影响

金杨,刘丽莎,张小飞,张清,白洁,郭宏,彭义交   

  1. (1.北京食品科学研究院,北京 100068;2.国家食品安全风险评估中心,北京 100022)
  • 出版日期:2020-12-15 发布日期:2020-12-28
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400402)

Effect of Coagulation Temperature on Gelling Properties and Chemical Forces of Tofu Coagulated with Glucono-δ-lactone

JIN Yang, LIU Lisha, ZHANG Xiaofei, ZHANG Qing, BAI Jie, GUO Hong, PENG Yijiao   

  1. (1. Beijing Academy of Food Sciences, Beijing 100068, China;2. China National Center for Food Safety Risk Assessment, Beijing 100022, China)
  • Online:2020-12-15 Published:2020-12-28

摘要: 为探究凝固温度对填充豆腐凝胶特性及分子间作用力的影响,通过动态流变曲线和质构分析仪研究豆腐凝胶形成过程动态黏弹性质及质构特性,并采用分级提取方法,研究凝固温度对豆腐凝胶分子间作用力的影响。结果表明:随着凝固温度增高,填充豆腐凝胶弹性模量(G’)和黏性模量(G”)迅速增加,当凝固温度为85 ℃时,凝固反应仅用时1.8 s左右,形成凝胶强度最大,其弹性模量最大值为143.5 kPa。疏水相互作用、二硫键、氢键、离子键为填充豆腐凝胶的主要化学作用力,随着凝固温度的升高,离子键和氢键所占比例显著下降,疏水相互作用和二硫键所占比例升高。分子间作用力与填充豆腐凝胶质构性质显著相关。当凝固温度较高时,形成凝胶的主要化学作用力为疏水相互作用和二硫键,此时凝胶强度较高,凝胶弹性、硬度、黏着性和内聚性均较高。该研究结果为创制填充豆腐热浆点脑工艺及装备提供了理论支撑。

关键词: 填充豆腐;凝固温度;流变性质;质构特性;分子间作用力

Abstract: This study aimed to investigate the effect of coagulation temperature on gelling properties and molecular forces of tofu coagulated with glucono-δ-lactone. Through dynamic rheological and texture analysis, the dynamic viscoelastic properties and texture properties of tofu were studied during its coagulation process. The effect of coagulation temperature on chemical forces of tofu was explored by using a sequential extraction procedure. The results showed that with the increase in coagulation temperature, the elastic modulus (G’) and viscosity modulus (G”) increased rapidly. At 85 ℃, the coagulation reaction only took about 1.8 s to reach maximum gel strength and the final G’max was 143.5 kPa. Hydrophobic interaction, disulfide bonds, hydrogen bonds and ionic bonds were the major chemical forces in tofu. With the increase in coagulation temperature, the proportions of ionic bonds and hydrogen bonds decreased significantly, while the proportions of hydrophobic interactions and disulfide bonds increased. The chemical forces were significantly related to the textural properties of tofu gels. At higher coagulation temperature, the main chemical forces were hydrophobic interaction and disulfide bonds, and higher gel elasticity, hardness, adhesiveness and cohesiveness were obtained. This study provides theoretical support for the development of high temperature coagulated tofu processing technology.

Key words: tofu coagulated with glucono-δ-lactone; coagulation temperature; rheological property; texture characteristics; chemical forces

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