不同凝固剂形成豆腐凝胶特性研究
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摘要
为研究不同凝固剂生产的豆腐凝胶特性的差异,以单一凝固剂(酸浆、硫酸钙、氯化镁)及复合凝固剂(酸浆复配硫酸钙)分别制备豆腐凝胶,研究不同凝固剂对形成的豆腐凝胶p H、凝胶强度和持水力的影响,并比较豆腐凝胶的微观结构,探究复配凝固剂对豆腐形成凝胶特性的影响。结果表明:随着不同凝固剂添加量的增加,豆腐凝胶p H均呈现下降趋势,但下降速率有所不同;不同凝固剂制备的豆腐凝胶凝固速率不同,凝固速率氯化镁>硫酸钙,而复配凝固剂凝固速率先慢后快;单一凝固剂随添加量的增大,凝胶强度和持水力先增大后减小;复配凝固剂制作的豆腐凝胶三维结构稳定,蛋白分子交联度较高,凝胶网络间孔隙分布均匀,其微观结构优于单一凝固剂制备的豆腐凝胶。
The study aimes at the differentiation of tofu produced with different coagulants. The tofu gel was prepared by single coagulant( acid pulp,calcium sulfate,magnesium chloride) and compound coagulant( sour calcium sulfate) respectively,and then the impact of different coagulant on the p H,gel strength and water holding of the tofu gel were researched. Meanwhile,the microstructures of tofu gel were compared,and the effect of compound coagulants on the tofu gel properties was studied. The results showed that the p H of tofu gel showed a downward trend with the addition of different coagulants,but the rate of decline were different. The solidification rate of tofu gel produced by different coagulants were different,the solidification rate of magnesium chloride > calcium sulfate,solidification rate of the compound coagulant was slowly first and then faster. The gel strength and the water holding power showed first increase and then decrease with the adding amount of single coagulant increasing. The tofu gel prepared by compound coagulant has stable three-dimensional structure,higher degree of cross linking of protein molecule,homogeneous distribution pore between gel network of which the microstructure was better than that of tofu gel prepared by single coagulant.
The study aimes at the differentiation of tofu produced with different coagulants. The tofu gel was prepared by single coagulant( acid pulp,calcium sulfate,magnesium chloride) and compound coagulant( sour calcium sulfate) respectively,and then the impact of different coagulant on the p H,gel strength and water holding of the tofu gel were researched. Meanwhile,the microstructures of tofu gel were compared,and the effect of compound coagulants on the tofu gel properties was studied. The results showed that the p H of tofu gel showed a downward trend with the addition of different coagulants,but the rate of decline were different. The solidification rate of tofu gel produced by different coagulants were different,the solidification rate of magnesium chloride > calcium sulfate,solidification rate of the compound coagulant was slowly first and then faster. The gel strength and the water holding power showed first increase and then decrease with the adding amount of single coagulant increasing. The tofu gel prepared by compound coagulant has stable three-dimensional structure,higher degree of cross linking of protein molecule,homogeneous distribution pore between gel network of which the microstructure was better than that of tofu gel prepared by single coagulant.
引文
[1]刘德阳.盐离子对大豆分离蛋白凝胶特性和微结构影响研究[D].无锡:江南大学,2015:5-18.(Liu D Y.Effect of salt ion on gel properties and microstructure of soy protein isolate[D].Wuxi:Jiangnan University,2015:5-18.)
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[8]白玉敏.全豆营养豆腐工艺的研究[D].成都:西华大学,2013.(Bai Y M.Research on the whole bean nutritious tofu process[D].Chengdu:Xihua University,2013.)
[9]张芳.大豆油对大豆蛋白凝胶特性及其微结构的影响[D].武汉:华中农业大学,2013:17-19.(Zhang F.Effects of soybean oil on soybean protein gel properties and microstructure[D].Wuhan:Huazhong Agricultural University,2013:17-19.)
[10]张琦.大豆干酪加工技术研究[D].南京:南京农业大学,2012:56-69.(Zhang Q.Research on processing technology of soybean cheese[D].Nanjing:Nanjing Agricultural University,2012:56-69.)
[11]刘灵飞,徐婧婷,施小迪,等.无浸泡制浆法对豆乳及豆腐品质特性的影响研究[J].大豆科技,2015(5):37-42.(Liu L F,Xu J T,Shi X D,et al.Effect of non-soaking pulp on quality characteristics of soymilk and tofu[J].Soybean Science and Technology,2015(5):37-42.)
[12]刘志胜,李里特,辰巳英三.豆腐盐类凝固剂的凝固特性与作用机理的研究[J].中国粮油学报,2000,15(3):39-42.(Liu Z S,Li L T,Chen Si Y S.Research on the coagulation characteristics and mechanism of coagulant of tofu salt[J].Chinese Journal of Cereals and Oils,2000,15(3):39-42.)
[13]Ikehata H,Wakaizumi M,Murata K.Antioxidant and antihemolytic activity of a new isoflavone,‘factor 2’isolated from tempeh[J].Agricultural&Biological Chemistry,1968,32(6):740-746.
[14]Hu H,Wu J H,Li-Chan E C Y,et al.Effects of ultrasound on structural and physical properties of soy protein isolate(SPI)dispersions[J].Food Hydrocolloids,2013,30(2):647-655.
[15]Schuldt S,Raak N,Jarost D,et al.Acid-Induced formation of soy protein gels in the presence of NACL[J].LWT-Food Science and Technology,2014,57(2):634-639.
[16]王玉娇,陈晓红,李伟,等.青梅汁酸凝豆腐质构优化及显微结构分析[J].食品科学,2014,35(6):40-43.(Wang Y J,Chen H W,Li W,et al.Texture optimization and microstructure analysis of green melon curd coated tofu[J].Food Science,2014,35(6):40-43.)
[17]钟芳,王璋,许时婴.大豆蛋白速凝特性研究--I热处理条件对大豆蛋白速凝特性的影响[J].中国粮油学报,2001,16(4):47-50.(Zhong F,Wang Z,Xu S Y.Study on the quick-setting characteristics of soybean protein--I.Effect of heat treatment conditions on the quick-setting characteristics of soybean protein[J].Journal of Chinese Grain and Oil,2001,16(4):47-50.)
[18]田少君,何有缘,谈天.不同因素对Ca Cl2透析诱导大豆分离蛋白冷凝胶特性的影响[J].中国油脂,2007,32(3):22-25.(Tian S J,He Y Y,Tan T.Effects of different factors on the characteristics of cold gelation of soybean protein isolate induced by Ca Cl2dialysis[J].China Oil Engineering,2007,32(3):22-25.)
[19]Cai T D,Chang K C.Processing effect on soybean storage proteins and their relationship with tofu quality[J].Journal Agriculture Food Chemistry,1999,47(2):720-727.
[20]郑立红.新型豆腐复合凝固剂的研究[J].中国食品添加剂,2000(4):23-26.(Zheng L H.Study on a new type of tofu composite coagulant[J].China Food Additives,2000(4):23-26.)
[21]Ke S L,Hsieh F H.Protein-protein interactions in high moistureextruded meat analogs and heat-induced soy protein gels[J].Journal of the American Oil Chemists'Society,2007,84(8):741-748.
[2]刘志胜.豆腐凝胶的研究[D].北京:中国农业大学,2000:1-12.(Liu Z S.Study on tofu gel[D].Beijing:China Agricultural University,2000:1-12.)
[3]于寒松,张岚,王玉华,等.传统食用豆制品加工现状及发展趋势[J].粮油加工(电子版),2015(3):40-45.(Yu H S,Zhang H,Wang Y H,et al.Processing status and development trend of traditional edible bean products[J].Grain and Oil Processing(Electronic Edition),2015(3):40-45.)
[4]李里特,刘志胜,辰巳英三.加工条件对豆腐凝胶物性品质的影响[J].食品科学,2000,21(5):26-29.(Li L T,Liu Z S,Chen Si Y S.Effect of processing conditions on the properties of tofu gel properties[J].Food Science,2000,21(5):26-29.)
[5]于翠柳.大豆蛋白凝胶显微结构的研究[D].天津:天津科技大学,2012:19-20.(Yu C L,Study on the microstructure of soybean protein gel[D].Tianjin:Tianjin University of Science and Technology,2012:19-20.)
[6]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(3):133-138.(Sun X L,Gu Z Y,Yang Y X.Study on gel properties of gypsum tofu[J].Modern Food Science&Technology,2017(3):133-138.)
[7]高丽.大豆蛋白的凝胶特性及其应用[D].武汉:华中农业大学,2007:32-39.(Gao L.Gel properties of soybean protein and its application[D].Wuhan:Huazhong Agricultural University,2007:32-39.)
[8]白玉敏.全豆营养豆腐工艺的研究[D].成都:西华大学,2013.(Bai Y M.Research on the whole bean nutritious tofu process[D].Chengdu:Xihua University,2013.)
[9]张芳.大豆油对大豆蛋白凝胶特性及其微结构的影响[D].武汉:华中农业大学,2013:17-19.(Zhang F.Effects of soybean oil on soybean protein gel properties and microstructure[D].Wuhan:Huazhong Agricultural University,2013:17-19.)
[10]张琦.大豆干酪加工技术研究[D].南京:南京农业大学,2012:56-69.(Zhang Q.Research on processing technology of soybean cheese[D].Nanjing:Nanjing Agricultural University,2012:56-69.)
[11]刘灵飞,徐婧婷,施小迪,等.无浸泡制浆法对豆乳及豆腐品质特性的影响研究[J].大豆科技,2015(5):37-42.(Liu L F,Xu J T,Shi X D,et al.Effect of non-soaking pulp on quality characteristics of soymilk and tofu[J].Soybean Science and Technology,2015(5):37-42.)
[12]刘志胜,李里特,辰巳英三.豆腐盐类凝固剂的凝固特性与作用机理的研究[J].中国粮油学报,2000,15(3):39-42.(Liu Z S,Li L T,Chen Si Y S.Research on the coagulation characteristics and mechanism of coagulant of tofu salt[J].Chinese Journal of Cereals and Oils,2000,15(3):39-42.)
[13]Ikehata H,Wakaizumi M,Murata K.Antioxidant and antihemolytic activity of a new isoflavone,‘factor 2’isolated from tempeh[J].Agricultural&Biological Chemistry,1968,32(6):740-746.
[14]Hu H,Wu J H,Li-Chan E C Y,et al.Effects of ultrasound on structural and physical properties of soy protein isolate(SPI)dispersions[J].Food Hydrocolloids,2013,30(2):647-655.
[15]Schuldt S,Raak N,Jarost D,et al.Acid-Induced formation of soy protein gels in the presence of NACL[J].LWT-Food Science and Technology,2014,57(2):634-639.
[16]王玉娇,陈晓红,李伟,等.青梅汁酸凝豆腐质构优化及显微结构分析[J].食品科学,2014,35(6):40-43.(Wang Y J,Chen H W,Li W,et al.Texture optimization and microstructure analysis of green melon curd coated tofu[J].Food Science,2014,35(6):40-43.)
[17]钟芳,王璋,许时婴.大豆蛋白速凝特性研究--I热处理条件对大豆蛋白速凝特性的影响[J].中国粮油学报,2001,16(4):47-50.(Zhong F,Wang Z,Xu S Y.Study on the quick-setting characteristics of soybean protein--I.Effect of heat treatment conditions on the quick-setting characteristics of soybean protein[J].Journal of Chinese Grain and Oil,2001,16(4):47-50.)
[18]田少君,何有缘,谈天.不同因素对Ca Cl2透析诱导大豆分离蛋白冷凝胶特性的影响[J].中国油脂,2007,32(3):22-25.(Tian S J,He Y Y,Tan T.Effects of different factors on the characteristics of cold gelation of soybean protein isolate induced by Ca Cl2dialysis[J].China Oil Engineering,2007,32(3):22-25.)
[19]Cai T D,Chang K C.Processing effect on soybean storage proteins and their relationship with tofu quality[J].Journal Agriculture Food Chemistry,1999,47(2):720-727.
[20]郑立红.新型豆腐复合凝固剂的研究[J].中国食品添加剂,2000(4):23-26.(Zheng L H.Study on a new type of tofu composite coagulant[J].China Food Additives,2000(4):23-26.)
[21]Ke S L,Hsieh F H.Protein-protein interactions in high moistureextruded meat analogs and heat-induced soy protein gels[J].Journal of the American Oil Chemists'Society,2007,84(8):741-748.