碱性蛋白酶Alcalase凝固豆乳的流变学性质的研究  

RESEARCH ON THE RHEOLOGICAL PROPERTY OF SOYMILK CURD COAGULATED BY AN ALKALINE PROTEINASE ALCALASE

作　　者：栾广忠[1] 苏东民[2] 李里特[1] 程永强[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院 [2]河南工业大学,河南郑州450052

出　　处：《河南工业大学学报（自然科学版）》2005年第5期6-10,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家计委专项基金项目;中日国际合作项目

摘　　要：温度的提高和pH值的降低可以提高Alcalase凝固豆乳的硬度和凝胶强度,降低凝胶的胶粘性.通过对Alcalase、氯化镁和氯化钙凝固剂凝固豆乳主要流变学性质的比较发现,Alcalase凝固豆乳的硬度比盐类凝固剂的大,凝胶强度比盐类凝固剂的低,胶粘性比使用盐类作为凝固剂高10倍以上,凝胶较粘,乳清不易排出.The hardness and gel strength of soymilk curd coagulated by dropped with the increase of temperature and the decrease of pH value. properties between Alcalase and saline coagulants magnesium chloride and Alcalase increased and the adhesiveness The comparative tests of the rheological calcium chloride showed that the hardness of alcalase-induced soy coagulum was higher than that of saline coagulants, while the fracturability （gel strength） was lower. The adhesiveness of alcalase-induced soy coagulum was group, the gel become more viscous and the whey was not easy to more than 10 times higher than that of the saline be drained.

关 键 词：豆乳 凝固 ALCALASE 流变学 TPA 

分 类 号：TS201.2[轻工技术与工程—食品科学]