脂质种类及含量对豆腐凝胶质地和保水性影响

Effects of different kinds and amount of lipids on tofu gelatin texture and water holding

添加不同种类和含量的脂质于大豆分离蛋白浆液中,并对其制作豆腐品质进行分析。实验结果发现:添加脂质豆腐口感较为滑润,网络结构较为紧密,随极性和非极性脂质含量增加,使豆腐凝胶破断应力有下降趋势;对于极性脂质,随单甘油酯和磷脂含量增加,在一定范围内,豆腐凝胶保水性总体呈增加趋势;且添加极性脂质对豆腐凝胶来说,随含量增加,豆腐保水性与硬度呈负相关关系。

Different types and levels of lipids were added in the soy protein isolate slurry, and the quality of tofu production made by the above material was analyzed. The results showed that： the tofu texture by adding lipids was more slippery, and the network structure was relatively compacter. As the content of polar and non-polar lipid increasing, the breaking stress of tofu-gel showed a downward trend. For polar lipids, with the content of single-monoglyceride and phospholipid increasing, to a certain extent, the tofu gel retention indicated an upward trend in the overall. As the content of the polar lipid was increased, there was a negative correlation between water retention and hardness of tofu.