不同类型的凝固剂对豆腐中蛋白质消化特性的影响  

Effects of different coagulants on protein digestibility of tofu

作　　者：刘明 顾萱 唐婷 袁震 邢广良 LIU Ming;GU Xuan;TANG Ting;YUAN Zhen;XING Guangliang(School of Biology and Food Engineering,Changshu Institute of Technology,Changshu 215500,China)

机构地区：[1]常熟理工学院生物与食品工程学院,江苏常熟215500

出　　处：《食品与发酵工业》2022年第5期206-212,共7页Food and Fermentation Industries

基　　金：江苏省高等学校自然科学研究面上项目(20KJB550009)。

摘　　要：为了探究不同类型的凝固剂对豆腐中蛋白质消化特性的影响,分别采用酸类凝固剂葡萄糖酸内酯(glucono-δ-lactone, GDL)、盐类凝固剂石膏(CaSO_(4))以及二者复配的凝固剂制作豆腐。经体外模拟消化后测定其可溶性蛋白质含量、小肽含量(<10 kDa)、水解度(degree hydrolysis, DH)、SDS-PAGE、体外蛋白消化率等变化情况。结果表明,在3种凝固剂制作的豆腐样品中,GDL豆腐和复配凝固剂制作的豆腐其体外蛋白消化率无显著差异(P>0.05),但均显著高于CaSO_(4)豆腐(P<0.05)。通过分析其消化期间SDS-PAGE图谱可知,3种豆腐中蛋白质的降解规律相似;但消化末期可溶性蛋白含量、小肽含量及DH的变化均以复配型豆腐最高。因此,复配凝固剂制作豆腐更利于大豆蛋白的消化吸收。To explore the effect of different coagulants on the digestibility of soy protein in tofu, acid coagulant glucono-δ-lactone(GDL), salt coagulant gypsum(CaSO_(4)) and their mixture were used for the preparation of tofu. The soluble protein content, peptide content(<10 kDa), degree of hydrolysis(DH), sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE) and protein digestibility were determined using in vitro digestion system. The results showed that there was no significant difference in protein digestibility between GDL tofu and mixed-coagulants tofu(P>0.05), but they were significantly higher than CaSO_(4)tofu(P<0.05). The degradation of protein in the three kinds of tofu was similar according to the SDS-PAGE patterns. However, the mixed-coagulants tofu had the highest soluble protein content, peptide content and DH at the end of digestion. Therefore, the preparation of tofu with mixed coagulant is more conducive to the digestion and absorption of soy protein.

关 键 词：大豆蛋白 葡萄糖酸内酯 石膏 豆腐 体外消化 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]