大豆蛋白亚基组成对豆腐产量和品质的影响研究  

Study on the Effect of Soybean Protein Subunit Composition on the Tofu Yield and Quality

作　　者：彭任文 陈健[2] 胡金海[2] 杜楠琳 邱红梅[2,3] 陈亮 王跃强[1,2] PENG Renwen;CHEN Jian;HU Jinhai;DU Nanlin;QIU Hongmei;CHEN Liang;WANG Yueqiang(Faculty of Agronomy College,Jilin Agricultural University,Changchun 130118,China;Soybean Research Institute,Jilin Academy of Agricultural Sciences,Changchun 130033,China;College of Agriculture,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]吉林农业大学农学院,长春130118 [2]吉林省农业科学院大豆研究所,长春130033 [3]东北农业大学农学院,哈尔滨150030

出　　处：《种子》2023年第1期84-90,共7页Seed

基　　金：国家重点研发计划课题(2021YFD120160202);长春市科技发展计划项目(21ZGN04);吉林省农业科技创新工程项目(CXGC2022DX002)。

摘　　要：为了全面解析原料大豆蛋白组成对豆腐凝胶特性的影响,本研究对大豆蛋白亚基组成与豆腐得率、质构性质及蛋白凝胶微观结构的关系进行了探讨。结果表明,大豆籽粒11 S/7 S球蛋白组分比值是判断豆腐产量和质构特性的良好指标。原料大豆蛋白组成的差异会导致豆浆pH值的不同,进而影响凝固剂对大豆蛋白的凝聚程度以及豆腐得率;原料大豆籽粒大小也是影响豆腐得率的一个重要因素。另外,7 S球蛋白以及β亚基组分含量占比高的原料大豆制作的豆腐质地偏软、蛋白凝胶微观结构疏松且孔洞较多。In order to analyze the effect of protein composition characteristics of raw soybean on the formation of tofu gel,this study focused on the relationship between soybean protein subunit composition and tofu yield,texture properties and protein gel network structure.The results showed that the ratio of 11 S/7 S globulin components in soybean seeds was a good indicator for evaluating the yield and texture properties of tofu.The difference of protein composition in soybean seeds would lead to the difference of pH value in soybean milk,and then affect the coagulation of soybean protein by coagulants and tofu yield.The soybean seed size was another important factor affecting the yield of tofu.In addition,the tofu made from soybean seeds with high content of 7 S globulin andβsubunit had soft texture and more pores in protein gel network structure.

关 键 词：大豆 豆腐品质 贮藏蛋白组分 11 S/7 S比值 豆腐产量 

分 类 号：S565.1[农业科学—作物学]