豆腐凝胶成型机理研究进展
|
摘要
豆腐凝胶形成过程是豆腐加工关键环节。其形成机制目前普遍认为是大豆贮藏蛋白(包括大豆球蛋白和β-伴大豆球蛋白)在加热条件下分子内部疏水集团暴露,聚集形成大豆蛋白聚集体;聚集体在盐离子、氢质子或酶等凝固剂作用下,形成致密、有序和稳定三维蛋白网络结构,呈宏观豆腐凝胶。豆腐凝胶形成受多种因素影响。本文综述大豆蛋白组成、豆浆热处理工艺和凝固剂使用等因素对豆腐品质和凝胶形成机理影响,旨在为豆腐凝胶成型理论探讨、加工工艺参数选择和新产品开发提供新思路。
The key step of tofu processing is the formation of tofu gel. Generally, after the thermal denaturation of soybean storage proteins(including glycinin and β-conglycinin) in soymilk, hydrophobic groups embedded in internal protein molecules exposed and aggregation of these exposed protein occur.The combination of these aggregated proteins was promoted to form the compact, uniform, and stable network structure by appropriate coagulants, such as salts, acids, and enzymes. The formation of tofu gel was affected by various factors. In this paper, the influence factors and gelation mechanism of soybean curd had been reviewed, including constitution of soybean protein, heating process of soymilk and coagulants.The discussion of the gelation mechanism of tofu aimed to provide new ideas for the formation theory of gelation food, the parameter selection of tofu processing, and the exploitation of new tofu products.
The key step of tofu processing is the formation of tofu gel. Generally, after the thermal denaturation of soybean storage proteins(including glycinin and β-conglycinin) in soymilk, hydrophobic groups embedded in internal protein molecules exposed and aggregation of these exposed protein occur.The combination of these aggregated proteins was promoted to form the compact, uniform, and stable network structure by appropriate coagulants, such as salts, acids, and enzymes. The formation of tofu gel was affected by various factors. In this paper, the influence factors and gelation mechanism of soybean curd had been reviewed, including constitution of soybean protein, heating process of soymilk and coagulants.The discussion of the gelation mechanism of tofu aimed to provide new ideas for the formation theory of gelation food, the parameter selection of tofu processing, and the exploitation of new tofu products.
引文
[1]孙小鲁,顾振宇,杨玥熹.石膏豆腐凝胶特性的研究[J].现代食品科技,2017,33(3):133-138.
[2]李小雅,许慧,江杨娟,等.加工工艺对北方豆腐品质特性的影响[J].食品科学,2017,38(6):261-266.
[3]黄家乐,莫先树,刘静洪,等.西南区豆腐加工专用大豆品质分析[J].分子植物育种,2017,15(7):2788-2795.
[4]董昳廷.蛋清和大豆分离蛋白复合凝胶特性的研究[D].无锡:江南大学,2014.
[5]杨帆.新型白方腐乳的研制及其抗褐变研究[D].无锡:江南大学,2016
[6]Liu H,Chien J T,Kuo M I.Ultra high pressure homogenized soy flour for tofu making[J].Food Hydrocolloids,2013,32(2):278-285.
[7]Mujoo R,Trinh D T,Ng P K W.Characterization of storage proteins in different soybean varieties and their relationship to tofu yield and texture[J].Food Chemistry,2003,82(8):265-273.
[8]Pazdernik D L,Plehn S J,Halgerson J L,et al.Effect of temperature and genotype on the crude glycinin fraction(11S)of soybean and its analysis by near-infrared reflectance spectroscope(nearIRS)[J].Journal of Agricultural and Food Chemistry,1996,44(8):2278-2281.
[9]Bhardwaj H L,Bhagsari A S,Joshi J M,et al.Yield and quality of soymilk and tofu made from soybean genotypes grown at four locations[J].Crop Science,1999,39(2):401-405.
[10]Renkema,J M S,Knabben,J H M,van Vliet,T.Gel formation byβ-conglycinin and glycinin and their mixtures[J],Food Hydrocolloids,2001,15(4-6):407-414.
[11]Utsumi S,Kinsella J E.Forces involved in soy protein gelation:effects of various reagents on the formation,hardness and solubility of heat-induced gels made from 7S,11S,and soy isolate[J].Journal of Food Science,1985,50(5):1278-1282.
[12]Kohyama K,Sano Y,Doi E.Rheological characteristics and gelation mechanism of tofu(soybean curd)[J].Journal of Agricultural and Food Chemistry,1995,43(7):1808-1812.
[13]Kohyama K,Nishinari K.Rheological studies on the gelation process of soybean 7S and 11S proteins in the presence of glucono-δ-lactone[J].Journal of Agricultural and Food Chemistry,1993,41(1):8-14.
[14]Tay S L,Perera C O.physicochemical properties of 7S and 11S protein mixtures coagulated by glucono-δ-lactone[J].Journal of Food Science,2004,69(4):139-143.
[15]Yagasaki K,Kousaka F,Kitamura K.Potential improvement of soymilk gelation properties using soybean with modified protein subunit compositions[J].Breeding Science,2000,50(2):101-107.
[16]Mohamad Ramlan B M S,Maruyama N,Takahashi K,et al.Gelling properties of soybeanβ-conglycinin having different subunit compositions[J].Bioscience Biotechnology and Biochemistry,2004,68(5):1091-1096.
[17]Utsumi S.Studies on improvement of quality of seed storage proteins by gene manipulation[J].Nippon Nogeikagaku Kaishi,1989,63(9):1471-1478.
[18]Poysa V,Woodrow L,Yu K.Effect of soy protein subunit composition on tofu quality[J].Food Research International,2006,39(3):309-317.
[19]James A T,Yang A J.Influence of globulin subunit composition of soybean proteins on silken tofu quality.2.Absence of 11SA4improves the effect of protein content on tofu hardness[J].Crop and Pasture Science,2014,65(3):268-273.
[20]刁桂珠,潘俊波,姜自芹,等.大豆7S、11S球蛋白亚基缺失突变体豆腐加工特性鉴定[J].东北农业大学学报,2011,42(5):19-25.
[21]孟岩.亚基缺失特异大豆品种的筛选及β亚基对大豆加工特性的影响[D].北京:中国农业大学,2014.
[22]James A T,Yang A J.Interactions of protein content and globulin subunit composition of soybean proteins in relation to tofu gel properties[J].Food Chemistry,2016,194:284-289.
[23]Elias E E,Malcolm C B,Lamartine F H.Effect of boiling treatment of soymilk on the composition,yield,texture and sensory properties of tofu[J].Canadian Institute of Food Science and Technology Journal,1986,19(2):53-56.
[24]Tang C H.Effect of thermal pretreatment of raw soymilk on the gel strength and microstructure of tofu induced by microbial transglutaminase[J].LWT-Food Science and Technology,2007,40(8):1403-1409.
[25]German B,Damodaran S,Kinsella J E.Thermal dissociation and association behavior of soy proteins[J].Journal of Agricultural and Food Chemistry,1982,30(5):807-811.
[26]Liu Z S,Chang S K C,Li L T,et al.Effect of selective thermal denaturation of soybean proteins on soymilk viscosity and tofu's physical properties[J].Food Research International,2004,37(8):815-822.
[27]Wang L J,Li D,Tatsumi E,et al.Application of two-stage ohmic heating to tofu processing[J].Chemical Engineering and Processing,46(5):486-490.
[28]Renkema J M S,Gruppen H,van Vliet T.Influence of p H and ionic strength on heat-induced formation and rheological properties of soy protein gels in relation to denaturation and their protein compositions[J].Journal of Agricultural and Food Chemistry,2002,50(21):6064-6071.
[29]刘志胜,李里特,辰巳英三.豆腐盐类凝固剂凝固特性与作用机理研究[J].中国粮油学报,2000,15(3):39-42.
[30]Kroll R D.Effect of p H on the binding of calcium ions by soybean proteins[J].Cereal Chemistry,1984,61(6):490-495.
[31]Lu J Y,Carter E,Chung R A.Use of calcium salts for soybean curd preparation[J].Journal of Food Science,1980,45(1):32-34.
[32]Wang R C,Xie L C,Guo S T.Effects of small molecular compounds in soymilk on the protein coagulation process:Ca2+as coagulant[J].Food Research International,2015,77:34-42.
[33]Prabhakaran M P,Perera C O,Valiyaveettil S.Effect of different coagulants on the isoflavone levels and physical properties of prepared firm tofu[J].Food Chemistry,2006,99(3):492-499.
[34]Zhang Q,Li W,Feng M Q,et al.Effects of different coagulants on coagulation behavior of acid-induced soymilk[J].Food Hydrocolloids,2013,33(1):106-110.
[35]Kao F J,Su N W,Lee M H.Effect of calcium sulfate concentration in soymilk on the microstructure of firm tofu and the protein constitutions in tofu whey[J].Journal of Agricultural and Food Chemistry,2003,51(21):6211-6216.
[36]Toda K,Ono T,Kitamura K,et al.Seed protein content and consistency of tofu prepared with different magnesium chloride concentrations in six Japanese soybean varieties[J].Breeding Science,2003,53(3):217-223.
[37]Mathare S S,Bakal S B,Dissanayake T M R,et al.Effects of coagulation temperature on the texture and yield of soy paneer(tofu)[J].Journal of National Science Foundation of Sri Lanka,2009,37(4):263-267.
[38]Hou H J,Chang K C,Shih M C.Yield and textural properties of soft tofu as affected by coagulation method[J].Journal of Food Science,1997,62(4):824-827.
[39]Shih M C,Hou H J,Chang K C.Process optimization for soft tofu[J].Journal of Food Science,1997,62(4):833-837.
[40]Syah D,Sitanggang A B,Faradilla R F,et al.The influences of coagulation conditions and storage proteins on the textural properties of soy-curd(tofu)[J].Cy TA-Journal of Food,2015,13(2):259-263.
[41]Rekha C R,Vijayalakshmi G.Influence of processing parameters on the quality of soycurd(tofu)[J].Journal of Food Science and Technology,2013,50(1):176-180.
[42]Cai T D,Chang K C.Characteristics of production-scale tofu as affected by soymilk coagulation method propeller blade size,mixing time and coagulant concentration[J].Food Research International,1998,31(4):289-295.
[43]Shen C F,de Man L,Buzzell R I,et al.Yield and quality of tofu as affected by soybean and soymilk characteristics:Glucono-δ-lactone coagulant[J].Journal of Food Science,1991,56(1):109-112.
[44]Grygorczyk A,Corredig M.Acid induced gelation of soymilk,comparison between gels prepared with lactic acid bacteria and glucono-δ-lactone[J].Food Chemistry,2013,141(3):1716-1721.
[45]Chang Y H,Su H J,Shiau S Y.Rheological and textural characteristics of black soybean touhua(soft soybean curd)prepared with glucono-δ-lactone[J].Food Chemistry,2009,115(2):585-591.
[46]张影,刘志明,刘卫,等.酸浆豆腐工艺研究[J].农产品加工·学刊,2014(2):21-23,26.
[47]乔支红,许荣华,程永强.无凝固剂发酵豆腐生产工艺初探[J].食品工业科技,2014,35(17):227-231.
[48]Kang I J,Matsumura Y,Ikura K,et al.Gelation and gel properties of soybean glycinin in a transglutaminase-catalyzed system[J].Journal of Agricultural and Food Chemistry,1994,42(1):159-135.
[49]Tang C H,Wu H,Chen Z,et al.Formation and properties of glycinin-rich andβ-conglycinin-rich soy protein isolate gels induced by microbial transglutaminase[J].Food Research International,2006,39(1):87-97.
[50]Tang C H,Li Lin,Wang J L,et al.Formation and rheological properties of‘cold-set’tofu induced by microbial transglutaminase[J].LWT-Food Science and Technology,2007,40(4):579-586.
[51]Yasir S,Sutton K,Newberry M,et al.The impact of transglutaminase on soy proteins and tofu texture[J].Food Chemistry,2007,104(4):1491-1501.
[52]姜建智,王永泽,罗璇,等.谷氨酰胺转胺酶对豆腐加工影响[J].农产品加工·学刊,2007(11):12-14.
[53]Chang Y H,Shiau S Y,Chen F B,et al.Effect of microbial transglutaminase on the rheological and textural characteristics of black soybean packed tofu coagulating with Agar[J].LWT-Food Science and Technology,2011,44(4):1107-1112.
[54]Nonaka M,Sakamoto H,Toiguchi S,et al.Retort-resistant tofu prepared by incubation with microbial transglutaminase[J].Food Hydrocolloids,1996,10(1):41-44.
[55]Kwan S W,Easa A M.Comparing physical properties of retort-resistant glucono-δ-lactone tofu treated with commercial transglutaminase enzyme or low levels of glucose[J].LWT-Food Science and Technology,2003,36(6):643-646.
[56]van de Velde F,de Hoog E H A,Oosterveld A,et al.Protein-polysaccharide interactions to alter texture[J].Annual Review of Food Science and Technology,2015,6(1):371-388.
[57]Chang K L B,Lin Y S,Chen R H.The effect of chitosan on the gel properties of tofu(soybean curd)[J].Journal of Food Engineering,2003,57(4):315-319.
[58]No H K,Meyers S P.Preparation of tofu using chitosan as a coagulant for improved shelf-life[J].International Journal of Food Science and Technology,2010,39(2):133-141.
[59]Karim A A,Sulebele G A,Azhar M E,et al.Effect of carrageenan on yield and properties of tofu[J].Food Chemistry,1999,66(2):159-165.
[60]于滨,王喜波.糖类对内酯豆腐质构影响[J].中国粮油学报,2012,27(7):22-25.
[61]李蒙,陈复生,杨宏顺,等.氯化镁瓜尔胶复合凝固剂对豆腐凝固过程影响[J].粮食与油脂,2014(4):30-33.
[62]Li M,Chen F S,Yang B,et al.Preparation of organic tofu using organic compatible magnesium chloride incorporated with polysaccharide coagulants[J].Food Chemistry,2015,167:168-174.
[63]Tseng Y C,Xiong Y L,Boatright W L.Effects of inulin/oligofructose on the thermal stability and acid-induced gelation of soy proteins[J].Journal of Food Science,2008,73(2):44-50.
[64]Tseng Y C,Xiong Y L.Effect of inulin on the rheological properties of silken tofu coagulated with glucono-δ-lactone[J].Journal of Food Engineering,2009,90(4):511-516.
[65]Kim Y S,Choi Y M,Noh D O,et al.The effect of oyster shell powder on the extension of the shelf life of tofu[J].Food Chemistry,2007,103(1):155-160.
[66]Shin I S,Han J S,Choi K D,et al.Effect of isothiocyanates from horseradish(Armoracia rusticana)on the quality and shelf life of tofu[J].Food Control,2010,21(8):1081-1086.
[67]Obatolu V A.Effect of different coagulants on yield and quality of tofu from soymilk[J].European Food Research and Technology,2008,226(3):467-472.
[68]Buescher J M,Margaritis A.Microbial biosynthesis of polyglutamic acid biopolymer and applications in the biopharmaceutical,biomedical and food industries[J].Critical Reviews in Biotechnology,2007,27(1):1-19.
[69]Lee C Y,Kuo M I.Effect ofγ-polyglutamate on the rheological properties and microstructure of tofu[J].Food Hydrocolloids,2011,25(5):1034-1040.
[2]李小雅,许慧,江杨娟,等.加工工艺对北方豆腐品质特性的影响[J].食品科学,2017,38(6):261-266.
[3]黄家乐,莫先树,刘静洪,等.西南区豆腐加工专用大豆品质分析[J].分子植物育种,2017,15(7):2788-2795.
[4]董昳廷.蛋清和大豆分离蛋白复合凝胶特性的研究[D].无锡:江南大学,2014.
[5]杨帆.新型白方腐乳的研制及其抗褐变研究[D].无锡:江南大学,2016
[6]Liu H,Chien J T,Kuo M I.Ultra high pressure homogenized soy flour for tofu making[J].Food Hydrocolloids,2013,32(2):278-285.
[7]Mujoo R,Trinh D T,Ng P K W.Characterization of storage proteins in different soybean varieties and their relationship to tofu yield and texture[J].Food Chemistry,2003,82(8):265-273.
[8]Pazdernik D L,Plehn S J,Halgerson J L,et al.Effect of temperature and genotype on the crude glycinin fraction(11S)of soybean and its analysis by near-infrared reflectance spectroscope(nearIRS)[J].Journal of Agricultural and Food Chemistry,1996,44(8):2278-2281.
[9]Bhardwaj H L,Bhagsari A S,Joshi J M,et al.Yield and quality of soymilk and tofu made from soybean genotypes grown at four locations[J].Crop Science,1999,39(2):401-405.
[10]Renkema,J M S,Knabben,J H M,van Vliet,T.Gel formation byβ-conglycinin and glycinin and their mixtures[J],Food Hydrocolloids,2001,15(4-6):407-414.
[11]Utsumi S,Kinsella J E.Forces involved in soy protein gelation:effects of various reagents on the formation,hardness and solubility of heat-induced gels made from 7S,11S,and soy isolate[J].Journal of Food Science,1985,50(5):1278-1282.
[12]Kohyama K,Sano Y,Doi E.Rheological characteristics and gelation mechanism of tofu(soybean curd)[J].Journal of Agricultural and Food Chemistry,1995,43(7):1808-1812.
[13]Kohyama K,Nishinari K.Rheological studies on the gelation process of soybean 7S and 11S proteins in the presence of glucono-δ-lactone[J].Journal of Agricultural and Food Chemistry,1993,41(1):8-14.
[14]Tay S L,Perera C O.physicochemical properties of 7S and 11S protein mixtures coagulated by glucono-δ-lactone[J].Journal of Food Science,2004,69(4):139-143.
[15]Yagasaki K,Kousaka F,Kitamura K.Potential improvement of soymilk gelation properties using soybean with modified protein subunit compositions[J].Breeding Science,2000,50(2):101-107.
[16]Mohamad Ramlan B M S,Maruyama N,Takahashi K,et al.Gelling properties of soybeanβ-conglycinin having different subunit compositions[J].Bioscience Biotechnology and Biochemistry,2004,68(5):1091-1096.
[17]Utsumi S.Studies on improvement of quality of seed storage proteins by gene manipulation[J].Nippon Nogeikagaku Kaishi,1989,63(9):1471-1478.
[18]Poysa V,Woodrow L,Yu K.Effect of soy protein subunit composition on tofu quality[J].Food Research International,2006,39(3):309-317.
[19]James A T,Yang A J.Influence of globulin subunit composition of soybean proteins on silken tofu quality.2.Absence of 11SA4improves the effect of protein content on tofu hardness[J].Crop and Pasture Science,2014,65(3):268-273.
[20]刁桂珠,潘俊波,姜自芹,等.大豆7S、11S球蛋白亚基缺失突变体豆腐加工特性鉴定[J].东北农业大学学报,2011,42(5):19-25.
[21]孟岩.亚基缺失特异大豆品种的筛选及β亚基对大豆加工特性的影响[D].北京:中国农业大学,2014.
[22]James A T,Yang A J.Interactions of protein content and globulin subunit composition of soybean proteins in relation to tofu gel properties[J].Food Chemistry,2016,194:284-289.
[23]Elias E E,Malcolm C B,Lamartine F H.Effect of boiling treatment of soymilk on the composition,yield,texture and sensory properties of tofu[J].Canadian Institute of Food Science and Technology Journal,1986,19(2):53-56.
[24]Tang C H.Effect of thermal pretreatment of raw soymilk on the gel strength and microstructure of tofu induced by microbial transglutaminase[J].LWT-Food Science and Technology,2007,40(8):1403-1409.
[25]German B,Damodaran S,Kinsella J E.Thermal dissociation and association behavior of soy proteins[J].Journal of Agricultural and Food Chemistry,1982,30(5):807-811.
[26]Liu Z S,Chang S K C,Li L T,et al.Effect of selective thermal denaturation of soybean proteins on soymilk viscosity and tofu's physical properties[J].Food Research International,2004,37(8):815-822.
[27]Wang L J,Li D,Tatsumi E,et al.Application of two-stage ohmic heating to tofu processing[J].Chemical Engineering and Processing,46(5):486-490.
[28]Renkema J M S,Gruppen H,van Vliet T.Influence of p H and ionic strength on heat-induced formation and rheological properties of soy protein gels in relation to denaturation and their protein compositions[J].Journal of Agricultural and Food Chemistry,2002,50(21):6064-6071.
[29]刘志胜,李里特,辰巳英三.豆腐盐类凝固剂凝固特性与作用机理研究[J].中国粮油学报,2000,15(3):39-42.
[30]Kroll R D.Effect of p H on the binding of calcium ions by soybean proteins[J].Cereal Chemistry,1984,61(6):490-495.
[31]Lu J Y,Carter E,Chung R A.Use of calcium salts for soybean curd preparation[J].Journal of Food Science,1980,45(1):32-34.
[32]Wang R C,Xie L C,Guo S T.Effects of small molecular compounds in soymilk on the protein coagulation process:Ca2+as coagulant[J].Food Research International,2015,77:34-42.
[33]Prabhakaran M P,Perera C O,Valiyaveettil S.Effect of different coagulants on the isoflavone levels and physical properties of prepared firm tofu[J].Food Chemistry,2006,99(3):492-499.
[34]Zhang Q,Li W,Feng M Q,et al.Effects of different coagulants on coagulation behavior of acid-induced soymilk[J].Food Hydrocolloids,2013,33(1):106-110.
[35]Kao F J,Su N W,Lee M H.Effect of calcium sulfate concentration in soymilk on the microstructure of firm tofu and the protein constitutions in tofu whey[J].Journal of Agricultural and Food Chemistry,2003,51(21):6211-6216.
[36]Toda K,Ono T,Kitamura K,et al.Seed protein content and consistency of tofu prepared with different magnesium chloride concentrations in six Japanese soybean varieties[J].Breeding Science,2003,53(3):217-223.
[37]Mathare S S,Bakal S B,Dissanayake T M R,et al.Effects of coagulation temperature on the texture and yield of soy paneer(tofu)[J].Journal of National Science Foundation of Sri Lanka,2009,37(4):263-267.
[38]Hou H J,Chang K C,Shih M C.Yield and textural properties of soft tofu as affected by coagulation method[J].Journal of Food Science,1997,62(4):824-827.
[39]Shih M C,Hou H J,Chang K C.Process optimization for soft tofu[J].Journal of Food Science,1997,62(4):833-837.
[40]Syah D,Sitanggang A B,Faradilla R F,et al.The influences of coagulation conditions and storage proteins on the textural properties of soy-curd(tofu)[J].Cy TA-Journal of Food,2015,13(2):259-263.
[41]Rekha C R,Vijayalakshmi G.Influence of processing parameters on the quality of soycurd(tofu)[J].Journal of Food Science and Technology,2013,50(1):176-180.
[42]Cai T D,Chang K C.Characteristics of production-scale tofu as affected by soymilk coagulation method propeller blade size,mixing time and coagulant concentration[J].Food Research International,1998,31(4):289-295.
[43]Shen C F,de Man L,Buzzell R I,et al.Yield and quality of tofu as affected by soybean and soymilk characteristics:Glucono-δ-lactone coagulant[J].Journal of Food Science,1991,56(1):109-112.
[44]Grygorczyk A,Corredig M.Acid induced gelation of soymilk,comparison between gels prepared with lactic acid bacteria and glucono-δ-lactone[J].Food Chemistry,2013,141(3):1716-1721.
[45]Chang Y H,Su H J,Shiau S Y.Rheological and textural characteristics of black soybean touhua(soft soybean curd)prepared with glucono-δ-lactone[J].Food Chemistry,2009,115(2):585-591.
[46]张影,刘志明,刘卫,等.酸浆豆腐工艺研究[J].农产品加工·学刊,2014(2):21-23,26.
[47]乔支红,许荣华,程永强.无凝固剂发酵豆腐生产工艺初探[J].食品工业科技,2014,35(17):227-231.
[48]Kang I J,Matsumura Y,Ikura K,et al.Gelation and gel properties of soybean glycinin in a transglutaminase-catalyzed system[J].Journal of Agricultural and Food Chemistry,1994,42(1):159-135.
[49]Tang C H,Wu H,Chen Z,et al.Formation and properties of glycinin-rich andβ-conglycinin-rich soy protein isolate gels induced by microbial transglutaminase[J].Food Research International,2006,39(1):87-97.
[50]Tang C H,Li Lin,Wang J L,et al.Formation and rheological properties of‘cold-set’tofu induced by microbial transglutaminase[J].LWT-Food Science and Technology,2007,40(4):579-586.
[51]Yasir S,Sutton K,Newberry M,et al.The impact of transglutaminase on soy proteins and tofu texture[J].Food Chemistry,2007,104(4):1491-1501.
[52]姜建智,王永泽,罗璇,等.谷氨酰胺转胺酶对豆腐加工影响[J].农产品加工·学刊,2007(11):12-14.
[53]Chang Y H,Shiau S Y,Chen F B,et al.Effect of microbial transglutaminase on the rheological and textural characteristics of black soybean packed tofu coagulating with Agar[J].LWT-Food Science and Technology,2011,44(4):1107-1112.
[54]Nonaka M,Sakamoto H,Toiguchi S,et al.Retort-resistant tofu prepared by incubation with microbial transglutaminase[J].Food Hydrocolloids,1996,10(1):41-44.
[55]Kwan S W,Easa A M.Comparing physical properties of retort-resistant glucono-δ-lactone tofu treated with commercial transglutaminase enzyme or low levels of glucose[J].LWT-Food Science and Technology,2003,36(6):643-646.
[56]van de Velde F,de Hoog E H A,Oosterveld A,et al.Protein-polysaccharide interactions to alter texture[J].Annual Review of Food Science and Technology,2015,6(1):371-388.
[57]Chang K L B,Lin Y S,Chen R H.The effect of chitosan on the gel properties of tofu(soybean curd)[J].Journal of Food Engineering,2003,57(4):315-319.
[58]No H K,Meyers S P.Preparation of tofu using chitosan as a coagulant for improved shelf-life[J].International Journal of Food Science and Technology,2010,39(2):133-141.
[59]Karim A A,Sulebele G A,Azhar M E,et al.Effect of carrageenan on yield and properties of tofu[J].Food Chemistry,1999,66(2):159-165.
[60]于滨,王喜波.糖类对内酯豆腐质构影响[J].中国粮油学报,2012,27(7):22-25.
[61]李蒙,陈复生,杨宏顺,等.氯化镁瓜尔胶复合凝固剂对豆腐凝固过程影响[J].粮食与油脂,2014(4):30-33.
[62]Li M,Chen F S,Yang B,et al.Preparation of organic tofu using organic compatible magnesium chloride incorporated with polysaccharide coagulants[J].Food Chemistry,2015,167:168-174.
[63]Tseng Y C,Xiong Y L,Boatright W L.Effects of inulin/oligofructose on the thermal stability and acid-induced gelation of soy proteins[J].Journal of Food Science,2008,73(2):44-50.
[64]Tseng Y C,Xiong Y L.Effect of inulin on the rheological properties of silken tofu coagulated with glucono-δ-lactone[J].Journal of Food Engineering,2009,90(4):511-516.
[65]Kim Y S,Choi Y M,Noh D O,et al.The effect of oyster shell powder on the extension of the shelf life of tofu[J].Food Chemistry,2007,103(1):155-160.
[66]Shin I S,Han J S,Choi K D,et al.Effect of isothiocyanates from horseradish(Armoracia rusticana)on the quality and shelf life of tofu[J].Food Control,2010,21(8):1081-1086.
[67]Obatolu V A.Effect of different coagulants on yield and quality of tofu from soymilk[J].European Food Research and Technology,2008,226(3):467-472.
[68]Buescher J M,Margaritis A.Microbial biosynthesis of polyglutamic acid biopolymer and applications in the biopharmaceutical,biomedical and food industries[J].Critical Reviews in Biotechnology,2007,27(1):1-19.
[69]Lee C Y,Kuo M I.Effect ofγ-polyglutamate on the rheological properties and microstructure of tofu[J].Food Hydrocolloids,2011,25(5):1034-1040.