乳清蛋白纳米纤维对紫甘蓝豆腐品质的影响研究  

Effects of Whey Protein Nanofibril on The Quality of Purple Cabbage Tofu

作　　者：刘丹 张琳[1] 王瑶 李美宣 裘珮慈 关琛[1,2,3] LIU Dan;ZHANG Lin;WANG Yao;LI Meixuan;QIU Peici;GUAN Chen(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China;Quality Supervision,Inspection and Testing Center of Agricultural Products and Processed Products,Ministry of Agriculture and Rural Affairs,Daqing 163319,China;Heilongjiang Food and Biotechnology Innovation and Research Center(International Cooperation),Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]农业农村部农产品及加工品质量监督检验测试中心,黑龙江大庆163319 [3]黑龙江省食品与生物技术创新研究中心(国际合作),黑龙江大庆163319

出　　处：《食品科技》2023年第11期107-113,共7页Food Science and Technology

基　　金：黑龙江省大学生创新创业项目(S202210223044X);大庆市指导性科技计划项目(zd-2023-49);黑龙江八一农垦大学定向培养人才科研启动基金项目(XDB202303);黑龙江八一农垦大学自然科学人才支持计划项目(ZRCPY202311)。

摘　　要：以紫甘蓝和大豆为原料制得的紫甘蓝豆腐颜色、口感独特,增加了豆腐的花青素含量,营养价值较高,但是可能存在褪色的问题。因此,为了稳定花青素,改善豆腐的品质,采用自自组装的方法制备乳清蛋白纳米纤维,加入紫甘蓝豆腐,结果表明:加入乳清蛋白纳米纤维能够提高紫甘蓝豆腐中花色苷的含量(从1.13 mg/100 g提升至1.92 mg/100 g),增加紫甘蓝豆腐的红度(从4.92提升至7.03)和黄度(从–1.83提升至4.43),提高色泽的稳定性。加入量为2%(w/w)时,紫甘蓝豆腐的保水性和得率最大,分别为85.36%和273.54%。由于乳清蛋白纳米纤维的加入,凝胶体系中的疏水相互作用和氢键作用均增加,分别为未添加乳清蛋白纳米纤维豆腐(对照)的190.91%和173.24%,进而影响了豆腐的质构及感官特性,使得豆腐的硬度提高为对照的286.00%;二硫键的作用则下降为对照的45.83%,使得豆腐的弹性降低至对照的72.81%。因此,将乳清蛋白纳米纤维加入紫甘蓝豆腐,能够稳定花青素,改善豆腐的品质,为蔬菜豆腐的开发及扩展乳清蛋白纳米纤维的应用提供参考依据。Purple cabbage tofu made from purple cabbage and soybean has unique color and taste,and high nutritional value,but the anthocyanin may fade in the process of fabricating.In order to improve the stability of anthocyanins,whey protein nanofibrils were prepared by self-assembly and added to tofu.The results showed that the addition of whey protein nanofibrils could improve the contents of anthocyanins,(from 1.13 mg/100 g to 1.92 mg/100 g),increase the redness(from 4.92 to 7.03)and yellowness(from–1.83 to 4.43)of purple cabbage tofu and improve the color stability.When the addition was 2%(w/w),the water holding capacity and yield of tofu were the highest,which were 85.36%and 273.54%,respectively.Due to the addition of whey protein nanofibrils,the hydrophobic interaction and the hydrogen bond in the gel system were increased,which were 190.91%and 173.24%of that of tofu without whey protein nanofibrils(control),respectively.This in turn affected the textural properties of the tofu,resulting in an increase in the hardness of the tofu to 286.00%of the control.While disulfide bond decreased to 45.83%of the control,so that the elasticity of tofu decreased to 72.81%of the control.Therefore,the addition of whey protein nanofibrils to purple cabbage tofu can improve the anthocyanin stability and the quality of tofu and provide a reference basis for the development of vegetable tofu and the application of whey protein nanofibrils.

关 键 词：乳清蛋白纳米纤维 紫甘蓝 豆腐 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]