摘要
海藻糖是一种由两分子葡萄糖分子以α,α-1,1键缩合而成的非还原性二糖,具有独特的抗冷冻保护、抗脱水保护作用等生物学功能。通过海藻糖在豆腐中的应用研究表明:海藻糖可以改善内酯豆腐的品质;添加海藻糖的内酯豆腐经速冻处理,在解冻后仍基本保持内酯豆腐原来的质地和感官特性。
Trehalose is a disaccharide consisting of 2 glucose units linked by α-1,1 α-glucosidic bond, and it has unique biological functions of antifreezing and antidehydration. When analysing the application of trehalose in tofu, trehalose could improve the qualities of GDL tofu, GDL tofu with trehaolose could basically maintenance texture and oraganoleptic attribute after quick-freeze.
出处
《食品工业》
北大核心
2007年第4期23-26,共4页
The Food Industry
