摘要
蛋白质氧化是导致休闲豆干在贮藏期间出现品质变化的原因之一,为了研究蛋白质氧化所造成的休闲豆干品质变化规律,选用4种市售代表性的湘派休闲豆干为研究对象,探究其在不同温度条件下贮藏过程中(0~100 d)的色差、pH值、水分含量、水分活度、挥发性盐基氮、蛋白质羰基浓度、蛋白质巯基浓度等指标与豆干品质变化的关系。根据各指标的相关性分析,可得蛋白质羰基值与巯基值的拟合回归方程分别为Y=-0.007+(1.36×10^(-4))t+(2.057×10^(-3))T,Y=0.119-0.001t+(1×10^(-4))Y。该方程能为湘派休闲豆干品质变化模型的建立提供理论指导。
Protein oxidation is one of the reasons for the quality changes of leisure dried bean curd during storage,and in order to study the quality changes of leisure dried bean curd caused by protein oxidation.Four kinds of Hu'nan style leisure dried bean curd were selected as the research objects in this study,the relationship between the color difference,pH value,water content,water activity,volatile basic nitrogen,protein carbonyl content,protein sulfhydryl content and the quality of dried bean was studied during storage at different temperatures(0~100 days).According to the correlation analysis of each index,the fitting regression equation of protein carbonyl value and sulfhydryl value was:Y=-0.007+(1.36×10^(-4))t+(2.057×10^(-3))T,Y=0.119-0.001t+(1×10^(-4))Y.The equation could provide theoretical guidance for the establishment of quality change model of Xiangpai leisure dried bean curd.
作者
夏璜金
陈玉涟
谢恒
郭慧君
XIA Huangjin;CHEN Yulian;XIE Heng;GUO Huijun(College of Food Science and Chemical Engineering,Shaoyang University,Shaoyang,Hu'nan 422000 China;Key Laboratory of Bean Products Processing and Safety Control,Shaoyang,Hu'nan 422000,China)
出处
《农产品加工》
2022年第21期8-13,共6页
Farm Products Processing
基金
邵阳学院研究生科研创新项目(CX2020SY053)
邵阳学院大学生创新创业训练计划项目(2020-86)。
关键词
湘派休闲豆干
蛋白质氧化
羰基
巯基
Xiangpai leisure dried bean curd
protein oxidation
carbonyl
sulfhydryl
