冷过程对冷豆腐的结构和风味的影响
Haixia Yan1, Yanxu Zhang1, Yunfeng Jiang1
1The College of Food Science, Shenyang Agricultural University, Shenyang, China.
Journal of the science of food and agriculture
|March 25, 2025
概括
蒸和浸泡方法对冷豆腐的质地和风味有很大影响. 浸泡水比浸泡盐更能增强脂质氧化和关键风味化合物,从而创造出更稳定的蛋白质结构.
科学领域:
- 食品科学 食品科学 食品科学
- 蛋白质化学 蛋白质化学
- 感官分析 感官分析
背景情况:
- 冷豆腐的生产缺乏标准化的方法.
- 传统的冷包括蒸,浸泡和冷新鲜的豆腐.
- 研究结过程对豆腐结构和挥发性物质的影响至关重要.
研究的目的:
- 检查传统冷工艺对豆腐的影响.
- 分析冷豆腐结构和挥发性化合物的变化.
- 为了比较水浸泡与盐浸泡对冷豆腐的影响.
主要方法:
- 新鲜的豆腐被蒸,浸泡 (水或盐),冷 (-10°C或-20°C为8天),并成熟 (-4°C为2天).
- 分析了颜色,pH值,蛋白质变性 (碳酸含量) 和挥发性物质的变化.
- 确定了包括乙烯酸盐在内的感觉标记物.
主要成果:
- 与浸盐豆腐相比,浸水豆腐显示出更大的颜色变化和pH值下降.
- 浸盐的豆腐,特别是蒸的豆腐,表现出更多的蛋白质变质 (碳酸含量增加).
- 乙基甲酸盐被确定为冷豆腐中的关键风味标记物.
结论:
- 蒸对于豆腐蛋白的氧化,稳定结构和重新分配水/离子至关重要.
- 浸泡水促进脂质氧化,并比浸泡盐更多地增加风味化合物.
- 该研究提供了对优化冷豆腐生产的见解,以达到所需的特性.
相关概念视频
Responses to Heat and Cold Stress
13.4K
Every organism has an optimum temperature range within which healthy growth and physiological functioning can occur. At the ends of this range, there will be a minimum and maximum temperature that interrupt biological processes.
13.4K
Phase Transitions: Melting and Freezing
12.3K
Heating a crystalline solid increases the average energy of its atoms, molecules, or ions, and the solid gets hotter. At some point, the added energy becomes large enough to partially overcome the forces holding the molecules or ions of the solid in their fixed positions, and the solid begins the process of transitioning to the liquid state or melting. At this point, the temperature of the solid stops rising, despite the continual input of heat, and it remains constant until all of the solid is...
12.3K
Cryo-electron Microscopy
3.3K
Conventional electron microscopy (EM) involves dehydration, fixation, and staining of biological samples, which distorts the native state of biological molecules and results in several artifacts. Also, the high-energy electron beam damages the sample and makes it difficult to obtain high-resolution images. These issues can be addressed using cryo-EM, which uses frozen samples and gentler electron beams. The technique was developed by Jacques Dubochet, Joachim Frank, and Richard Henderson, for...
3.3K
Protein Denaturation
4.0K
The function of proteins depends on their native three-dimensional structure, which is dictated by the amino acid sequence of the specific protein. Folding of the polypeptide chain takes place under specific conditions that energetically favor the folded conformation. In contrast, protein denaturation occurs spontaneously under unfavorable conditions that disrupt the integrity of the folded conformation. Thus, the chemical and physical environment of a protein, such as significant changes in pH...
4.0K
Sublimation
731
Sublimation is the direct transformation of a solid to a gaseous state. For instance, at standard pressure and room temperature, solid carbon dioxide sublimes to gaseous carbon dioxide. The phase diagram depicts the conditions required for sublimation. This process occurs at the solid-gas phase boundary and is not observed above the triple point of the substance. The reverse of sublimation is called deposition, where a gaseous substance condenses directly into a solid. Sublimation and...
731


