摘要
以冷榨豆粉为原料,研究在转谷氨酰胺酶(transglutaminase,TG酶)与氯化镁(MgCl_(2))的协同诱导对其形成凝胶的影响。结果表明,以冷榨豆粉为原料制备的豆腐膳食纤维含量约是卤水豆腐3倍,脂肪含量约为卤水豆腐的1/3;TG酶的加入会明显改善冷榨豆粉凝胶内部水分,使其更为均匀,且制成的豆腐凝胶具有更高的储能模量G’(10 498 Pa),表明形成更牢固的凝胶网络结构,从而导致MgCl_(2)-TG酶豆腐的持水性最大(51.01%)、出品率最高(244%);二级结构无规卷曲相对含量最高(21.45%);维持凝胶网络的二硫键含量(5.46μmol/g)接近卤水豆腐(7.02μmol/g);扫描电镜结果表明TG酶协同MgCl_(2)使冷榨豆粉豆腐凝胶网状更为细致紧密,整体接近卤水豆腐。这表明,TG酶与MgCl_(2)凝固剂协同作用可改善冷榨豆粉形成凝胶的品质,本研究为冷榨豆粉的多元开发提供了一定的理论基础。
In this study,we evaluated the effect of synergetic induction of transglutaminase(TGase)and magnesium chloride(MgCl_(2))on the gel forming properties of cold-pressed soybean flour.The results showed that the dietary fiber content of tofu prepared from cold-pressed soybean flour using MgCl_(2) or in combination with TGase as a coagulant increased by three times,and the fat content was only one third compared to tofu prepared from tofu prepared from regular soybean flour using MgCl_(2)as a coagulant(control).Addition of TGase could obviously improve the internal water content of cold-pressed soybean flour gels,making the gel structure more uniform gel,and resulted in higher storage modulus G′(10498 Pa),indicating a stronger gel network structure,Consequently,the highest water-holding capacity(51.01%),product yield(244%)and random coil percentage(21.45%)were obtained.The disulfide bond content of tofu coagulated with TGase+MgCl_(2)(5.46μmol/g)was close to that of the control sample(7.02μmol/g).The scanning electron microscopic(SEM)results showed that the synergistic effect TGase and MgCl_(2) gave a more compact gel network structure,which was close to that in the control sample.Therefore,the synergetic effect of TGase and MgCl_(2) could improve the gelling properties of coldpressed soybean meal proteins.The results of this study can provide a theoretical basis for diversified development of cold-pressed soybean powder.
作者
王逢秋节
杨鑫鑫
谷雪莲
栾滨羽
黄雨洋
朱颖
朱秀清
WANG Fengqiujie;YANG Xinxin;GU Xuelian;LUAN Binyu;HUANG Yuyang;ZHU Ying;ZHU Xiuqing(Heilongjiang Key Laboratory of Grain Food and Grain Resources Comprehensive Processing,School of Food Engineering,Harbin University of Commerce,Harbin 150028,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第16期169-176,共8页
Food Science
基金
黑龙江省“百千万”工程科技重大专项(2021ZX12B04)。
关键词
冷榨豆粉
豆腐凝胶
膳食纤维
转谷氨酰胺酶
流变学
结构
cold pressed soybean meal
tofu gel
dietary fiber
transglutaminase
rheology
structure
