豆腐凝乳形成机理及影响因素研究进展

Research Progress on the Mechanism of Tofu Formation and Factors Affecting the Formation

豆腐是一种通过向熟豆浆添加凝固剂形成的凝乳块。豆腐凝乳的形成受许多因素的影响,蛋白质浓度、脂质浓度、11S/7S比值、蛋白质亚基、凝固剂浓度、不同制浆方法以及植酸含量等都会对其产生影响。本文对豆腐凝固机理以及影响豆腐凝乳形成因素的最新国内外研究进展进行了综述,旨在为今后豆腐品质改善提供理论基础,并对今后的研究进行了展望。

Tofu is a curding made from heated soymilk by the addition of a coagulant.The formation of Tofu curding is affected by many factors,such as protein concentration,lipid concentration,11S/7S ratio of protein,protein subunit,concentration of coagulant,difference between soymilk squeezed after heating and that squeezed before heating,and phytate content,which are reviwed in this paper.The latest study on the mechanism of tofu formatin is also described so as to provide the theory for improving the quality of tofu,and make prospects for future research.