豆腐凝胶成型机理研究进展

豆腐凝胶形成过程是豆腐加工关键环节。其形成机制目前普遍认为是大豆贮藏蛋白(包括大豆球蛋白和β-伴大豆球蛋白)在加热条件下分子内部疏水集团暴露,聚集形成大豆蛋白聚集体;聚集体在盐离子、氢质子或酶等凝固剂作用下,形成致密、有序和稳定三维蛋白网络结构,呈宏观豆腐凝胶。豆腐凝胶形成受多种因素影响。本文综述大豆蛋白组成、豆浆热处理工艺和凝固剂使用等因素对豆腐品质和凝胶形成机理影响,旨在为豆腐凝胶成型理论探讨、加工工艺参数选择和新产品开发提供新思路。

Research progress on gelation mechanism of soybean curd processing/

The key step of tofu processing is the formation of tofu gel.Generally,after the thermal denaturation of soybean storage proteins (including glycinin and ~conglycinin) in soymilk,hydrophobic groups embedded in intemal protein molecules exposed and aggregation of these exposed protein occur.The combination of these aggregated proteins was promoted to form the compact,uniform,and stable network structure by appropriate coagulants,such as salts,acids,and enzymes.The formation of tofu gel was affected by vadous factors.In this paper,the influence factors and gelation mechanism of soybean curd had been reviewed,including constitution of soybean protein,heating process of soymilk and coagulants.The discussion of the gelation mechanism of tofu aimed to provide new ideas for the formation theory of gelation food,the parameter selection of tofu processing,and the exploitation of new tofu products.