关键词: 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: Abstract: Cold pressed soy flour is a by-product of soybean low-temperature oil pressing, with low protein denaturation and can be processed into soy products. In this study, cold-pressed soybean flour was used as raw material to study the effect of synergistic induction of transglutaminase (TGase) and magnesium chloride (MgCl2) on the formation of gel. The results show that the dietary fiber content of tofu prepared from cold-pressed soybean flour is three times that of brine tofu, and the fat content is only 1/3 of that of brine tofu; the addition of TG enzyme will significantly improve the internal moisture of the cold-pressed soybean flour gel, so that It is more uniform, and the prepared tofu gel has a higher storage modulus G′ (10498Pa), indicating that a stronger gel network structure is formed, which leads to the maximum water holding capacity of cold pressed soybean flour tofu (51.01%) ), the highest yield (244%); the highest content of random curls in the secondary structure (21.45%); the disulfide bond content that maintains the gel network is (5.46%) close to the brine tofu (7.02%); the scanning electron microscope results show that TG Enzymes and magnesium chloride make the cold-pressed soy flour and tofu gel network more detailed and compact, and the whole is close to brine tofu. This indicates that the synergistic effect of TG enzyme and magnesium chloride coagulant can improve the quality of cold-pressed soybean flour to form a gel. This study provides a certain theoretical basis for the multiple development of cold-pressed soybean flour.

Key words: Keywords: Cold pressed soybean meal, tofu gel, dietary fiber, transglutaminase, rheology, structure