摘要
豆腐的本质是一种蛋白质凝胶体,是大豆蛋白(主要是7S和11S球蛋白)在热处理下发生变性使蛋白质分子结构展开,再通过盐离子、氢离子或酶等凝固剂作用下发生聚集,形成致密均匀且具有网状结构蛋白凝胶。豆腐凝胶的形成及豆腐品质受多种因素的影响。本文从凝固剂种类(盐类、酸类和酶类凝固剂)以及加工条件(加工原料、制浆方法、豆浆体系pH、热处理条件)角度出发,阐明凝固剂及加工条件对豆腐凝胶形成以及品质的影响研究进展。以期为豆腐制品的工业化生产提供理论指导,为豆腐食品的研究开发与品质调控提供科学依据。
Tofu is a widely consumed protein gel,which is the denaturation of soybean protein(specifically the 7S and 11S globulin),under heat treatment,and the aggregation by salt ions,hydrogen ions or enzymes,forming a dense and uniform protein gel with a network structure.The formation of tofu gel and quality of tofu are affected by many factors.In this paper,a comprehensive review of the impact factors on tofu gel formation and quality is presented.The types of coagulants including salts,acids,and enzymatic coagulants,together with processing conditions such as the processing raw material,pulping method,pH value,and heat treatment are all discussed.The research progress on the effects of coagulants and processing conditions on the formation and quality of tofu gel is reviewed,to provide a theoretical guidance for industrial tofu production and a scientific basis for research and development of tofu food and quality control.
作者
孙冰玉
郑欣茹
刘琳琳
吕铭守
黄雨洋
朱颖
曲敏
朱秀清
石彦国
SUN Bingyu;ZHENG Xinru;LIU Linlin;LÜMingshou;HUANG Yuyang;ZHU Ying;QU Min;ZHU Xiuqing;SHI Yanguo(Heilongjiang Key Laboratory of Grain Food and Grain Resources Comprehensive Processing,School of Food Engineering,Harbin University of Commerce,Harbin 150076,China)
出处
《食品工业科技》
CAS
北大核心
2024年第3期388-396,共9页
Science and Technology of Food Industry
基金
黑龙江省普通本科高等学校青年创新人才培养计划项目(UNPYSCT—2020217)
哈尔滨商业大学青年后备人才支持计划项目(XL0110)
哈尔滨商业大学博士科研启动支持计划项目(22BQ23)
黑龙江省“百千万”工程科技重大专项支撑行动计划(2021ZX12B04)。
关键词
豆腐凝胶
凝固剂
加工条件
形成机理
品质调控
tofu gel
coagulant
processing conditions
formation mechanism
quality control
