氯化镁瓜尔胶复合凝固剂对豆腐凝固过程影响  

Effect of magnesium chloride guar gum mixture on the coagulation process of tofu

作　　者：李蒙[1] 陈复生[1] 杨宏顺[1,2] 王萌蕾[1] 赖少娟[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州45001 [2]新加坡国立大学苏州研究院,江苏苏州215123

出　　处：《粮食与油脂》2014年第4期30-33,共4页Cereals & Oils

基　　金：国家自然科学基金资助项目(31371851;31071617;31200801);郑州市创新型科技人才队伍建设工程

摘　　要：分别利用氯化镁、石膏和氯化镁、瓜尔胶复配凝固剂制作豆腐,瓜尔胶降低了氯化镁制作豆腐的硬度,但复配凝固剂制作的豆腐和石膏豆腐有相似的质构特性,红外光谱对三种豆腐粉末测定的结果表明:三种凝固剂对豆腐中蛋白的二级结构并没有影响;在37℃下研究三种凝固剂对豆浆黏度变化的影响,发现瓜尔胶提高了凝固过程第一阶段的速率,但降低了第二阶段凝固过程的速率。瓜尔胶通过改变豆浆的凝固速率影响了豆腐的凝胶结构和质构特性。Magnesium chloride based coagulants were compared with traditional gypsum for coagulating tofu. The hardness of magnesium chloride coagulated tofu decreased significantly after adding guar gum,being much closer to gypsum coagulated tofu. The texture profile of tofu coagulated by the mixture coagulant was similar as tofu prepared with gypsum. The results of FTIR shows the coagulants had little effect on the secondary structure of denatured protein during the coagulation process,viscosity results of soymilk coagulated with these three coagulants at 37℃ indicated guar gum promoted the coagulation rate in the first stage,whereas the rate decreased in the second stage. The change of coagulation rate of soymilk resulted from adding guar gum modified the network and the texture profile of the tofu prepared with MgCl2.

关 键 词：瓜尔胶 豆腐 复配凝固剂 凝固速率 

分 类 号：TS202.3[轻工技术与工程—食品科学]