苦荞蛋白水解物对腐乳理化品质及生物胺形成的影响

Effect of Tartary Buckwheat Protein Hydrolysates on Physicochemical Properties and Biogenic Amines of Fermented Bean Curd

[目的]提高腐乳的品质及安全性。[方法]通过向腐乳发酵后熟过程中添加3%苦荞蛋白水解物,探究其对腐乳理化品质和生物胺的影响。[结果]3%苦荞蛋白水解物的添加对腐乳水分含量不会产生显著影响,但当发酵进行到第60天,其总酸含量即可达到24.7 g/kg,接近相关行业标准的要求。0.3%苦荞蛋白水解物的添加显著提高了腐乳氨基酸态氮的含量,当发酵到90 d时,其氨基酸态氮含量达到13.7 g/kg,远高于行业标准的规定,有效缩短了发酵周期。与对照组相比,3%苦荞蛋白水解物的添加显著降低了腐乳生物胺的生成,其总生物胺含量较对照组降低了22.92%。[结论]苦荞蛋白水解物的添加,可以有效提高腐乳的理化品质和安全性。

[Objective]To improve the quality and safety of fermented bean curd.[Method]The effects of tartary buckwheat protein hydrolysates(BPH)on the physicochemical properties and biogenic amines of fermented bean curd were studied by adding 3%BPH to the post ripening process of fermented bean curd.[Result]The results showed that the addition of 3%BPH had no significant effects on the water content of fermented bean curd,but the total acid content could reach 24.7 g/kg when fermented to 60 d,which was closed to the requirements of relevant industry standards.At the same time,the addition of BPH significantly increased the content of amino acid nitrogen,and the content of amino acid nitrogen reached 13.7 g/kg after 90 d fermentation,which was much higher than that of industry standard,and the fermentation cycle was effective shorten.Compared with the control group,the BPH addition of group reduced the production of biogenic amine in fermented bean curd,and the total amine content decreased by 22.92%compared with the control group.[Conclusion]The above results indicated that the addition of BPH could effectively improve the physicochemical properties and safety of fermented bean curd.