不同酸浆添加量制备的豆腐凝胶特性比较  

Comparison of Gel Properties of Tofu Prepared with Different Amounts of Physalis

作　　者：张志衡 陈振家[1] 李玉娥[1] 王晓闻[1] 张雪冰 ZHANG Zhiheng;CHEN Zhenjia;LI Yu'e;WANG Xiaowen;ZHANG Xuebing(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030800,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030800

出　　处：《现代食品科技》2022年第4期161-170,共10页Modern Food Science and Technology

基　　金：山西省重点研发计划项目(201903D221035);山西农业大学博士科研启动(2016ZZ06)。

摘　　要：以同一品种的大豆为原料制取豆浆后,添加不同比例酸浆(20%、23%、26%),所得酸浆豆腐通过TPA质构、化学作用力、SDS-PAGE、微观结构、红外光谱等指标的测定,分析酸浆添加量对酸浆豆腐凝胶特性的影响。研究表明:随着酸浆添加量的增加,豆腐的质构性增强,在26%时豆腐的硬度达到最大值3.53 N,豆腐含水量、保水性及得率均显著下降(p<0.05),蛋白质含量从13.09%增加到15.28%;二硫键和疏水相互作用是酸浆豆腐形成的主要作用力,二者占比超过90%,离子键和氢键的参与度相对较低。疏水作用是7S蛋白参与凝胶的主要作用力,11S蛋白的部分A亚基通过离子键和氢键连接形成凝胶,大分子蛋白聚集体、11S蛋白的B亚基和A3亚基主要通过二硫键参与凝胶的形成;随着酸浆添加量的增加,酸浆豆腐的凝胶网络结构逐渐变得粗糙,α螺旋含量由16.00%减少到15.83%,无规则卷曲由16.04%减少到15.80%,β转角由34.12%减少到33.57%,β折叠由33.84%增加到34.80%。综上可知,酸浆添加量对豆腐的凝胶特性有显著影响。After preparing soybean milk from soybeans of the same variety,different proportions of physalis(20%,23%,and 26%)were added.The influence of physalis addition on the gel characteristics of the resulting tofu was analyzed by determining the texture,chemical force,SDS-PAGE pattern,microstructure,infrared spectrum,and other metrics.The texture of tofu was enhanced with increasing amounts of added physalis;the hardness of tofu reached a maximum value of 3.53 N when 26%of physalis was added.Under these conditions,the water content,water retention,and yield of tofu decreased significantly(p<0.05),whereas the protein content increased from 13.09%to 15.28%.Disulfide bonds and hydrophobic interactions were the main forces driving tofu formation containing physalis,accounting for more than 90%of the total forces,whereas the contribution of ionic bonds and hydrogen bonds was relatively low.Hydrophobicity in 7S proteins was the main force driving gel formation.Some A subunits of 11S proteins were connected by ionic bonds and hydrogen bonds to form the gel.In contrast,macromolecular protein aggregates as well as B and A3 subunits of 11S proteins mainly participated in gel formation through disulfide bonds.As the amount of added physalis increased,the gel network structure of the resulting tofu gradually became rough,and theαhelix content decreased from 16.00%to 15.83%.Random coils decreased from 16.04%to 15.80%,andβturns decreased from 34.12%to 33.57%,whereasβfolds increased from 33.84%to 34.80%.In summary,the amount of added physalis significantly affects the gel properties of tofu.

关 键 词：酸浆添加量 豆腐 凝胶特性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]