超声制浆工艺对冷冻干燥豆腐制备及品质的影响
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摘要
研究不同超声功率(0、100、200、300、400、500 W)对冷冻干燥豆腐制备及品质的影响。豆浆的粒径分布测定结果表明:当超声功率为0～300 W时,豆浆的平均粒径随超声功率的增强而逐渐降低,当超声功率大于300 W时,豆浆的平均粒径逐渐升高,这表明适宜的超声处理可以使豆浆中的聚集物减少,超声功率过高会使豆浆内蛋白质发生聚合;质地剖面分析测定结果表明冷冻干燥豆腐复水后其硬度、弹性、黏聚性、咀嚼性均较鲜豆腐显著增大(P<0.05),说明冷冻过程使蛋白质发生变性;扫描电子显微镜和复水率测定结果表明适宜的超声处理可使冷冻干燥豆腐内部孔洞分布均一、孔径变小。因此,采用超声功率为300 W、超声时间为10 min的制浆工艺可以制备出质构特性好、复水率高的冷冻干燥豆腐。
Ultrasonic treatments at different powers(0, 100, 200, 300, 400 and 500 W) were applied on soybean milk to evaluate their effects on the preparation and quality of freeze-dried tofu. The particle size distribution results showed that the average particle size of soybean milk gradually decreased with increasing ultrasonic power up to 300 W and then increased,which indicated that appropriate ultrasonic treatment could reduce the aggregation of soybean milk. Texture pro?le analysis showed that hardness, springiness, cohesiveness and chewiness of freeze-dried tofu after rehydration were signi?cantly increased when compared with fresh tofu(P < 0.05), which indicated that protein denaturation occurred during the freezing process. Scanning electron microscope and rehydration rate demonstrated that appropriate ultrasonic treatment could result in uniform hole distribution of freeze-dried tofu with a simultaneous reduction in aperture. Therefore, freeze-dried tofu with good texture characteristics and high rehydration rate could be prepared by 10 min ultrasonic treatment at 300 W.
Ultrasonic treatments at different powers(0, 100, 200, 300, 400 and 500 W) were applied on soybean milk to evaluate their effects on the preparation and quality of freeze-dried tofu. The particle size distribution results showed that the average particle size of soybean milk gradually decreased with increasing ultrasonic power up to 300 W and then increased,which indicated that appropriate ultrasonic treatment could reduce the aggregation of soybean milk. Texture pro?le analysis showed that hardness, springiness, cohesiveness and chewiness of freeze-dried tofu after rehydration were signi?cantly increased when compared with fresh tofu(P < 0.05), which indicated that protein denaturation occurred during the freezing process. Scanning electron microscope and rehydration rate demonstrated that appropriate ultrasonic treatment could result in uniform hole distribution of freeze-dried tofu with a simultaneous reduction in aperture. Therefore, freeze-dried tofu with good texture characteristics and high rehydration rate could be prepared by 10 min ultrasonic treatment at 300 W.
引文
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[13]姜梅.超高压均质和热处理对豆乳、豆腐和豆腐皮特性的影响[D].南京:南京农业大学,2013:104-105.
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[16]ZHANG H,TAKENAKA M,ISOBE S.DSC and electrophoretic studies on soymilk protein denaturation[J].Journal of Thermal Analysis&Calorimetry,2004,75(3):719-726.DOI:10.1023/B:JTAN.0000027168.18317.78.
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[19]WU Jianping,DING Xiaolin.Characterization of inhibition and stability of soy-protein-derived angiotensin I-converting enzyme inhibitory peptides[J].Food Research International,2002,35(4):367-375.DOI:10.1016/S0963-9969(01)00131-4.
[20]KAO F J,NANWEI SU A,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.DOI:10.1021/jf0342021.
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[22]LI Chen,HUANG Xingjian,PENG Qiang,et al.Physicochemical properties of peanut protein isolate-glucomannan conjugates prepared by ultrasonic treatment[J].Ultrasonics Sonochemistry,2014,21(5):1722-1727.DOI:10.1016/j.ultsonch.2014.03.018.
[23]WALLACH R,TROYGOT O,SAGUY I S.Modeling rehydration of porous food materials:II.the dual porosity approach[J].Journal of Food Engineering,2011,105(3):416-421.DOI:10.1016/j.jfoodeng.2011.01.024.
[24]GARCIAPASCUAL P,SANJUAN N,MELIS R,et al.Morchella esculenta(morel)rehydration process modelling[J].Journal of Food Engineering,2006,72(4):346-353.DOI:10.1016/j.jfoodeng.2004.12.014.
[25]MARABI A,SAGUY I S.Effect of porosity on rehydration of dry food particulates[J].Journal of the Science of Food&Agriculture,2004,84(10):1105-1110.DOI:10.1002/jsfa.1793.
[26]DATTA A K.Porous media approaches to studying simultaneous heat and mass transfer in food processes.I:problem formulations[J].Journal of Food Engineering,2007,80(1):80-95.DOI:10.1016/j.jfoodeng.2006.05.012.
[27]HU H,WU J,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.DOI:10.1016/j.foodhyd.2012.08.001.
[28]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,2015:21-23.
[29]TOMOTADA O,MOTOYOSHI T,GUO S.Interaction of protein particles with lipids in soybean milk[J].Bioscience Biotechnology&Biochemistry,2008,26(7):2946-2953.DOI:10.1271/bbb.60.1165.
[30]LAU M H,TANG J,PAULSON A T.Texture profile and turbidity of gellan/gelatin mixed gels[J].Food Research International,2000,33(8):665-671.DOI:10.1016/S0963-9969(00)00111-3.
[31]BRANDTS J F.The thermodynamics of protein denaturation.i.the denaturation of chymotrypsinogen[J].Journal of the American Chemical Society,1964,86(20):4291-4301.DOI:10.1021/ja01074a013.
[32]王凤翼.新大豆蛋白食品开发(六):大豆蛋白质的变性[J].肉类工业,1995(9):45-47.
[33]田少君,马燕,张学鹏,等.冻豆腐微波解冻工艺优化[J].粮油食品科技,2015,23(2):44-48.DOI:10.16210/j.cnki.1007-7561.2015.02.017.
[34]O’BRIEN F J,HARLEY B A,YANNAS I V,et al.Influence of freezing rate on pore structure in freeze-dried collagen-GAGscaffolds[J].Biomaterials,2004,25(6):1077-1086.DOI:10.1016/S0142-9612(03)00630-6.
[35]TAY S L,XU G Q,PERERA C O.Aggregation profile of 11S,7S and2S coagulated with GDL[J].Food Chemistry,2005,91(3):457-462.DOI:10.1016/j.foodchem.2004.06.027.
[36]ANNE M,GABRIELE R,MURIEL S.Mechanisms involved in the formation and structure of soya protein cold-set gels:a molecular and supramolecular investigation[J].Food Hydrocolloids,2008,22(4):550-559.DOI:10.1016/j.foodhyd.2007.01.026.
[37]MORI T,NAKAMURA T,UTSUMI S.Gelation mechanism of soybean 11S globulin:formation of soluble aggregates as transient intermediates[J].Journal of Food Science,2010,47(1):26-30.DOI:10.1111/j.1365-2621.1982.tb11019.x.
[38]UTSUMI S,DAMODARAN S,KINSELLA J E.Heat-induced interactions between soybean proteins:preferential association of 11Sbasic subunits and beta subunits of 7S[J].Journal of Agricultural and Food Chemistry,1985,32(6):1406-1412.DOI:10.1021/jf00126a047.
[39]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.DOI:10.1021/jf00055a011.
[40]KOHYAMA K,NISHINARI K.Rheological studies on the gelation process of soybean 7S and 11S proteins in the presence of gluconodelta-lactone[J].Journal of Agricultural and Food Chemistry,1993,41(1):8-14.DOI:10.1021/jf00025a003.
[2]LIU H H,KUO M I.Effect of microwave heating on the viscoelastic property and microstructure of soy protein isolate gel[J].Journal of Texture Studies,2011,42(1):1-9.DOI:10.1111/j.1745-4603.2010.00262.x
[3]庞中伟,张泽俊.冷冻豆腐和冷冻干燥豆腐加工[J].食品科学,2004,25(增刊1):128-130.
[4]SORIA A C,VILLAMIEL M.Effect of ultrasound on the technological properties and bioactivity of food:a review[J].Trends in Food Science&Technology,2010,21(7):323-331.DOI:10.1016/j.tifs.2010.04.003.
[5]GüLSEREN I,GüZEY D,BRUCE B D,et al.Structural and functional changes in ultrasonicated bovine serum albumin solutions[J].Ultrasonics Sonochemistry,2007,14(2):173-183.DOI:10.1016/j.ultsonch.2005.07.006.
[6]TANG Chuanhe,WANG Xiaoyan,YANG Xiaoquan,et al.Formation of soluble aggregates from insoluble commercial soy protein isolate by means of ultrasonic treatment and their gelling properties[J].Journal of Food Engineering,2009,92(4):432-437.DOI:10.1016/j.jfoodeng.2008.12.017.
[7]HU Hao,FAN Xi,ZHOU Zhi,et al.Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments[J].Ultrasonics Sonochemistry,2013,20(1):187-195.DOI:10.1016/j.ultsonch.2012.07.011.
[8]MADADLOU A,EMAM-DJOMEH Z,MOUSAVI M E,et al.Acid-induced gelation behavior of sonicated casein solutions[J].Ultrasonics Sonochemistry,2010,17(1):153-158.DOI:10.1016/j.ultsonch.2009.06.009.
[9]邹晓霜,李佳妮,姜楠,等.响应面法优化豆腐真空冷冻干燥工艺[J].食品科学,2017,38(18):200-207.DOI:10.7506/spkx1002-6630-201718032.
[10]HARNKARNSUJARIT N,KAWAI K,WATANABE M,et al.Effects of freezing on microstructure and rehydration properties of freezedried soybean curd[J].Journal of Food Engineering,2016,18(4):10-20.DOI:10.1016/j.jfoodeng.2016.03.014.
[11]CRUZ N,CAPELLAS M,HERNáNDEZ M,et al.Ultra high pressure homogenization of soymilk:microbiological,physicochemical and microstructural characteristics[J].Food Research International,2007,40(6):725-732.DOI:10.1016/j.foodres.2007.01.003.
[12]PUPPO M C,A?óN M C.Structural properties of heat-induced soy protein gels as affected by ionic strength and pH[J].Journal of Agricultural and Food Chemistry,1998,46(9):3583-3589.DOI:10.1021/jf980006w.
[13]姜梅.超高压均质和热处理对豆乳、豆腐和豆腐皮特性的影响[D].南京:南京农业大学,2013:104-105.
[14]姜梅,董明盛,芮昕,等.高压均质和热处理对豆乳蛋白质溶解性的影响[J].食品科学,2013,34(21):125-130.DOI:10.7506/spkx1002-6630-201321026.
[15]胡昊.利用高场强超声波增强大豆蛋白凝胶性及凝胶缓释效果[D].武汉:华中农业大学,2014:43-47.
[16]ZHANG H,TAKENAKA M,ISOBE S.DSC and electrophoretic studies on soymilk protein denaturation[J].Journal of Thermal Analysis&Calorimetry,2004,75(3):719-726.DOI:10.1023/B:JTAN.0000027168.18317.78.
[17]NIK A M,TOSH S,POYSA V,et al.Physicochemical characterization of soymilk after step-wise centrifugation[J].Food Research International,2008,41(3):286-294.DOI:10.1016/j.foodres.2007.12.005.
[18]NIK A M,TOSH S M,WOODROW L,et al.Effect of soy protein subunit composition and processing conditions on stability and particle size distribution of soymilk[J].LWT-Food Science and Technology,2009,42(7):1245-1252.DOI:10.1016/j.lwt.2009.03.001.
[19]WU Jianping,DING Xiaolin.Characterization of inhibition and stability of soy-protein-derived angiotensin I-converting enzyme inhibitory peptides[J].Food Research International,2002,35(4):367-375.DOI:10.1016/S0963-9969(01)00131-4.
[20]KAO F J,NANWEI SU A,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.DOI:10.1021/jf0342021.
[21]JAMBRAK A R,LELAS V,MASON T J,et al.Physical properties of ultrasound treated soy proteins[J].Journal of Food Engineering,2009,93(4):386-393.DOI:10.1016/j.jfoodeng.2009.02.001.
[22]LI Chen,HUANG Xingjian,PENG Qiang,et al.Physicochemical properties of peanut protein isolate-glucomannan conjugates prepared by ultrasonic treatment[J].Ultrasonics Sonochemistry,2014,21(5):1722-1727.DOI:10.1016/j.ultsonch.2014.03.018.
[23]WALLACH R,TROYGOT O,SAGUY I S.Modeling rehydration of porous food materials:II.the dual porosity approach[J].Journal of Food Engineering,2011,105(3):416-421.DOI:10.1016/j.jfoodeng.2011.01.024.
[24]GARCIAPASCUAL P,SANJUAN N,MELIS R,et al.Morchella esculenta(morel)rehydration process modelling[J].Journal of Food Engineering,2006,72(4):346-353.DOI:10.1016/j.jfoodeng.2004.12.014.
[25]MARABI A,SAGUY I S.Effect of porosity on rehydration of dry food particulates[J].Journal of the Science of Food&Agriculture,2004,84(10):1105-1110.DOI:10.1002/jsfa.1793.
[26]DATTA A K.Porous media approaches to studying simultaneous heat and mass transfer in food processes.I:problem formulations[J].Journal of Food Engineering,2007,80(1):80-95.DOI:10.1016/j.jfoodeng.2006.05.012.
[27]HU H,WU J,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.DOI:10.1016/j.foodhyd.2012.08.001.
[28]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,2015:21-23.
[29]TOMOTADA O,MOTOYOSHI T,GUO S.Interaction of protein particles with lipids in soybean milk[J].Bioscience Biotechnology&Biochemistry,2008,26(7):2946-2953.DOI:10.1271/bbb.60.1165.
[30]LAU M H,TANG J,PAULSON A T.Texture profile and turbidity of gellan/gelatin mixed gels[J].Food Research International,2000,33(8):665-671.DOI:10.1016/S0963-9969(00)00111-3.
[31]BRANDTS J F.The thermodynamics of protein denaturation.i.the denaturation of chymotrypsinogen[J].Journal of the American Chemical Society,1964,86(20):4291-4301.DOI:10.1021/ja01074a013.
[32]王凤翼.新大豆蛋白食品开发(六):大豆蛋白质的变性[J].肉类工业,1995(9):45-47.
[33]田少君,马燕,张学鹏,等.冻豆腐微波解冻工艺优化[J].粮油食品科技,2015,23(2):44-48.DOI:10.16210/j.cnki.1007-7561.2015.02.017.
[34]O’BRIEN F J,HARLEY B A,YANNAS I V,et al.Influence of freezing rate on pore structure in freeze-dried collagen-GAGscaffolds[J].Biomaterials,2004,25(6):1077-1086.DOI:10.1016/S0142-9612(03)00630-6.
[35]TAY S L,XU G Q,PERERA C O.Aggregation profile of 11S,7S and2S coagulated with GDL[J].Food Chemistry,2005,91(3):457-462.DOI:10.1016/j.foodchem.2004.06.027.
[36]ANNE M,GABRIELE R,MURIEL S.Mechanisms involved in the formation and structure of soya protein cold-set gels:a molecular and supramolecular investigation[J].Food Hydrocolloids,2008,22(4):550-559.DOI:10.1016/j.foodhyd.2007.01.026.
[37]MORI T,NAKAMURA T,UTSUMI S.Gelation mechanism of soybean 11S globulin:formation of soluble aggregates as transient intermediates[J].Journal of Food Science,2010,47(1):26-30.DOI:10.1111/j.1365-2621.1982.tb11019.x.
[38]UTSUMI S,DAMODARAN S,KINSELLA J E.Heat-induced interactions between soybean proteins:preferential association of 11Sbasic subunits and beta subunits of 7S[J].Journal of Agricultural and Food Chemistry,1985,32(6):1406-1412.DOI:10.1021/jf00126a047.
[39]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.DOI:10.1021/jf00055a011.
[40]KOHYAMA K,NISHINARI K.Rheological studies on the gelation process of soybean 7S and 11S proteins in the presence of gluconodelta-lactone[J].Journal of Agricultural and Food Chemistry,1993,41(1):8-14.DOI:10.1021/jf00025a003.