不同凝固方式制备豆腐的特性分析  

Characteristics analysis of tofu prepared by different solidification methods

作　　者：高越 杨雪飞[1,2] 郑志 麻志刚[3] 季一顺 GAO Yue;YANG Xue-Fei;ZHENG Zhi;MA Zhi-Gang;JI Yi-Shun(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China;Key Laboratory for Agricultural Products Processing of Anhui Province,Hefei University of Technology,Hefei 230009,China;Golden Caidi Food Co.,Ltd.,Maanshan 243100,China;Anhui Grain and O)

机构地区：[1]合肥工业大学食品与生物工程学院,合肥230009 [2]安徽省农产品精深加工重点实验室,合肥230009 [3]金菜地食品股份有限公司,马鞍山243100 [4]安徽省粮油产品质量监督检测站,合肥230031

出　　处：《食品安全质量检测学报》2023年第10期118-126,共9页Journal of Food Safety and Quality

基　　金：国家重点研发计划项目(2018YFD0400600);安徽省重大科技计划项目(202103b06020009、202003b06020017、202003b06020020);中央高校基础研究基金项目(PA2020GDSK0058)。

摘　　要：目的 研究氯化镁(magnesium chlorid,MgCl_(2))、葡萄糖酸内酯(glucono-δ-lactone,GDL)和谷氨酰胺转氨酶(transglutaminase,TG) 3种不同的凝固剂对豆腐质构特性、流变特性、微观结构等的影响。方法 以“皖豆21551”大豆品种为原料,分别添加MgCl_(2)、GDL和TG,测定凝胶化过程中pH、豆腐凝胶强度、持水性(water holding capacity,WHC)、流变性质、水分分布、微观结构等指标。结果 3种凝固剂(MgCl_(2)、GDL和TG)的最佳添加量分别是0.20%、0.45%和0.20%。MgCl_(2)豆腐(TMgCl_(2))具有最高的临界应变(γc)、储能模量(G’)和损耗模量(G’’),TG促豆腐(TTG)处于中间值,GDL豆腐(TGDL)最低。3种凝固剂都能导致豆乳蛋白分子的解折叠和重组,并增加β-折叠含量。低场核磁共振(low-field nuclear magnetic resonance,LF-NMR)结果显示豆腐样品中有3个峰,分别代表结合水、固定水和自由水。TMgCl_(2)凝胶强度最高[(62.0±0.66) g],但网络结构粗糙;TGDL凝胶强度为(20.8±1.33) g,网络结构相对均匀;TTG具有较高的凝胶强度[(54.6±1.63) g],均匀致密的网络结构。结论 3种凝固剂制备豆腐的特性不同,可根据加工需要选择不同的凝固剂。Objective To study the effects of magnesium chloride(MgCl_(2)),glucono-δ-lactone(GDL)and transglutaminase(TG)on the texture,rheological properties and microstructure of tofu.Methods The soybean variety“Wandou 21551”was used as raw material,adding MgCl_(2),GDL and TG to prepare tofu,respectively.The pH during the gelation process,gel strength,water holding capacity(WHC),rheological properties,water distribution and microstructure of Tofu were determined.Results The optimal addition of 3 kinds of coagulants(MgCl_(2),GDL and TG)was 0.20%,0.45%and 0.20%,respectively.TMgCl_(2) had the highest critical strain(γc),storage modulus(G’)and loss modulus(G’’),TTG was in the middle,and TGDL was the lowest.The 3 kinds of coagulants could lead to the unfolding and recombination of soy milk protein molecules and increase theβ-sheet content.Low-field nuclear magnetic resonance(LF-NMR)results showed that there were 3 peaks in tofu samples,representing bound water,fixed water and free water.TMgCl_(2) had the highest gel strength[(62.0±0.66)g],but the network structure was rough.TGDL gel strength was(20.8±1.33)g,and the network structure was relatively uniform.TTG had high gel strength[(54.6±1.63)g],and uniform and dense network structure.Conclusion The characteristics of 3 kinds of coagulants for tofu preparation are different,so different coagulants can be selected according to the needs of processing.

关 键 词：皖豆21551 氯化镁 葡萄糖酸内酯 谷氨酰胺转氨酶 豆腐 凝胶性质 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]