摘要
为探究不同复合凝固剂条件下,全豆豆腐中主要营养品质差异及感官差异,本研究采用干法制浆工艺制作全豆豆腐,选取硫酸钙(CaSO4)、氯化镁(MgCl2)和葡萄糖酸-δ-内酯(GDL)分别与谷氨酰胺转氨酶(TG酶)配成复合凝固剂,以凝胶强度为评价指标,考察不同复合凝固剂对全豆豆腐营养品质的影响。结果表明:3种复合凝固剂的最佳配比分别为0.5%CaSO4+0.3%TG酶、0.4%MgCl2+0.3%TG酶和0.4%GDL+0.1%TG酶。CaSO4+TG酶全豆豆腐的必需氨基酸含量为18.475%,总纤维含量为16.535%,感官评分为75.3,均为最高;脂肪含量最低,为9.337%;水分与蛋白质含量、脂肪酸组成差异不显著。综合来看,不同复合凝固剂对全豆豆腐的营养品质与感官评分有一定影响,且CaSO4+TG酶全豆豆腐的营养品质和感官评分高于另外两类复合凝固剂制备的全豆豆腐。
In order to explore the differences in the main nutritional quality and sensory grades in whole soybean tofu under different compound coagulants,dry-pulping technology was used to make whole soybean curd(WSC).Calcium sulfate(CaSO4),magnesium chloride(MgCl2)and gluconic-delta-lactone(GDL)were respectively selected to prepare for compound coagulants with transglutaminase(TG),and the effect of different compound coagulants on nutritional quality of WSC was investigated with gel strength as evaluation index.Results showed that the optimal ratio of the three compound coagulants was 0.5%CaSO4+0.3%TG,0.4%MgCl2+0.3%TG and 0.4%GDL+0.1%TG respectively.The essential amino acid content of CaSO4+TG-WSC was 18.475%,total fiber content was 16.535%and sensory score was 75.3,which were the highest.Fat content was the lowest as 9.337%.There were no significant differences in water content,protein content and fatty acid composition.To sum up,different compound coagulants had certain effects on the nutritional quality and sensory grades of WSC,and the nutritional quality and sensory grades of CaSO4+TG-WSC was higher than those of the other two types of compound coagulants.
作者
岳文婷
卢丽霞
杨文钰
张清
YUE Wen-ting;LU Li-xia;YANG Wen-yu;ZHANG Qing(College of Food Science,Sichuan Agricultural University,Ya’an 625014,China;Sichuan Engineering Research Center for Crop Strip Intercropping System,Chengdu 611130,China)
出处
《大豆科学》
CAS
CSCD
北大核心
2020年第1期138-145,共8页
Soybean Science
基金
国家自然科学基金(31401329)
四川省科技厅重点研发项目(2019YFN0107).
关键词
全豆豆腐
复合凝固剂
凝胶强度
营养品质
Whole soybean tofu
Compound coagulant
Gel strength
Nutritional quality
