盐卤浓浆豆腐凝胶形成作用力的研究  

Study of Molecular Forces in Formation of Brine Concentrated Tofu Gelatin

作　　者：周淑红[1] 陈野[1] 张敏[1] 刘君[1] 王君予[1] 郭爽[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品研究与开发》2013年第12期15-19,共5页Food Research and Development

摘　　要：探讨维持凝胶形成的作用力,研究在盐卤浓浆豆腐凝胶制备过程中添加不同种类,并研究其凝胶质构特性的变化。结果表明:不同pH和微量NaCl,对凝胶的硬度和弹性都有显著的影响,说明静电相互作用在凝胶形成过程中起着较大作用;添加微量二硫苏糖醇(DTT),凝胶的硬度明显降低,并且凝胶形成过程中巯基含量变化显著,说明二硫键在凝胶形成中具有重要作用;添加微量十二烷基硫酸钠(SDS),可明显影响凝胶的硬度和弹性以及凝胶的疏水性,说明疏水相互作用在凝胶形成中具有显著作用;添加微量的脲能明显降低豆腐凝胶的硬度和弹性,说明氢键对凝胶的形成也具有重要的影响。The molecular forces in the formation of gelatin were investigated by determining the effects of the solvents which were added in the gel preparation procedure on the textural properties of brine concentrated tofu.The results showed that different pH and trace amounts of NaCl had significant effect on the hardness and springiness of the gel,which indicated the electrostatic interactions played a great role in gel-forming process.The addition of DTT significantly changed the hardness and sulfhydryl content of the gel,so the disulfide bond had an important effect on the formation of gel.A little addition of SDS significantly influenced hardness,springiness and the hydrophobic of gels.Therefore,the hydrophobic interaction was an important contribution for the formation of gel.The addition of urea decreased hardness and springiness of gels obviously which indicated that hydrogen bonds also had significant effect on the formation of gel.

关 键 词：浓浆豆腐 盐卤 凝胶 质构特性 分子间力 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]