深海水对豆制豆和翅形豆制豆豆腐的纹理和微观结构特性的影响
Hsiu-Ling Chen1, Chun-Chi Chen2, Man-Chia Hung3
1Ph.D. Program in Nutrition & Food Science, Fu Jen Catholic University, New Taipei, Taiwan.
Journal of food science
|July 10, 2025
概括
深海水 (DOW) 作为植物豆腐的新型凝固剂. 与大豆豆腐相比,有翅膀的豆豆豆腐显示出独特的纹理和微观结构特性,突出了有翅膀的豆豆作为可行的替代蛋白质来源.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 生物化学 生物化学
背景情况:
- 豆腐生产传统上依赖于特定的凝固剂.
- 植物性蛋白质可以替代动物性食品.
- 深海水 (DOW) 是一个尚未探索的凝固剂来源.
研究的目的:
- 为了研究DOW作为豆腐生产中的凝固剂的有效性.
- 为了比较豆豆和翅膀豆蛋白制成的豆腐的纹理和微观结构特性,使用DOW.
- 评估翅膀豆作为豆腐替代蛋白质来源的潜力.
主要方法:
- 大豆和有翅膀的豆奶经过热变质.
- 深海水 (DOW) 用作凝固剂,度为2.0%.
- 进行了纹理分析 (硬度,弹性,断裂强度,变形) 和扫描电子显微镜 (SEM).
主要成果:
- 翅膀豆豆腐表现出较低的硬度,更高的弹性,和较低的破裂强度比大豆豆腐.
- 与大豆豆腐中的花状网络相比,SEM揭示了翅膀豆腐中的更大,更均的毛孔.
- 对于两种蛋白质来源,DOW有效诱导了凝血和调节了豆腐结构.
结论:
- 深海水 (DOW) 是一种新且有效的凝固剂,用于从大豆和翼豆蛋白质生产豆腐.
- 基于羽翼豆的豆腐具有独特的纹理和微观结构特征,将羽翼豆定位为有希望的替代蛋白质来源.
- 使用DOW为控制豆腐属性和开发创新的植物性食品提供了一种新的方法.
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