基于高濃磨漿技術(shù)的豆腐凝膠機(jī)制研究

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Study on the Mechanism of Tofu Gel Based on High Concentration Grinding Technology

CHEN Yulian1，ZHAO Liangzhong12*， ZHOU Xiaojie1，LIU Xuewen'，Abdureheman Abrajang1， ZHANG Jun1 （1.School ofFood and Chemical Engineering， Shaoyang University， Shaoyang 422oo0， China; 2.Hunan Key Laboratory of Soybean Processing and Safety Control， Shaoyang 422ooo， China）

Abstract： Objective： To explore the efect of high-concentration grinding technology on the gel properties of tofu and reveal its gelation mechanism.Method： The effect of high-concentration grinding technology on the gel properties of tofu was studied by measuring gel strength and water-holding capacity. The formation process of the gel network of tofu under high-concentration grinding technology and its gelation mechanism were explored by detecting the secondary structure of proteins and chemical forces in tofu samples.The microscopic structural diferences between tofu prepared by high-concentration grinding technology and ordinary tofu were observed by scanning electron microscopy. Result： Tofu made by high-concentration grinding technology had beter gel strength and waterholding capacity than ordinary tofu， which were 113.33g and 59.43% ，respectively. In terms of protein secondary structure，compared with ordinary tofu， tofu made by high-concentration grinding technology had lower a -helix and β -sheet contents，which were 32.58% and 8.26% ，respectively;higher β -turn and random coil contents，which were 10.62% and 48.54% ，respectively.In terms of chemical forces，the covalent bonds and hydrophobic interactions of tofu made by high-concentration grinding technology were higher than those of ordinary tofu， which were 0.512% （2 and 0.197% ，respectively. Scanning electron microscopy results showed that the gel network of tofu made by highconcentration grinding technology was denser and moreuniform than that of ordinary tofu. Conclusion： Highconcentration grinding technology can significantly improve the gel strength and water-holding capacity of tofu， making the gel network structure of tofu more compact and uniform， thereby enhancing the overall quality of tofu. This study provides atheoretical basis for the apication ofhigh-concentration grinding technology in the production of soy products and is conducive to the promotion of high-concentration grinding technology in the soy product industry.

Keywords： high concentration grinding technology; tofu; gel mechanism.

豆腐是一種傳統(tǒng)且常見的食物，因其富含營養(yǎng)、制作簡便、口感鮮美而廣受消費(fèi)者青睞。（剩余4616字）