摘要
研究通过毛酶发酵大豆制备一种腐乳。通过扫描电镜和凝胶电泳测定其微观结构,结果表明:后酵30天酶促腐乳在生产过程中蛋白-颗粒胶体复合体逐渐变小,大豆蛋白几乎全部被分解为分子量低于20.1KD的低分子量蛋白或小分子肽,与市售腐乳相对比二者结构相似,成熟度较为一致。通过与市售腐乳做感官对比,酶促腐乳表面呈鲜红色,断面呈黄色,香气与口感与市售产品极为一致。
Research on the preparation of a kind of sufu through soybean fermentation by mao-tofu.By scanning electron microscopy and SDS-PAGE to determine its microscopic structure and the results show that protein-grain colloid complex of enzyme-ripened sufu fermented becomes smaller after 30 days.Soybean protein is almost degraded into low molecular weight protein and soybean peptide, whose molecular weight is below 20.1 KD through SDS-PAGE and has similar maturity with the selling sufu.After comparing the sensory evaluation with selling sufu,we learn that the surface of enzyme-ripened sufu appears bright red,and its cross section is yellow.The aroma and taste of sufu are extremely consistent with commercial products.
出处
《中国调味品》
CAS
北大核心
2015年第1期45-47,51,共4页
China Condiment
基金
天津市科技支撑计划重点资助项目(11ZCKFNC01800)
关键词
酶促腐乳
微观结构
电泳
感官评价
enzyme-ripened sufu
microstructure
electrophoresis
sensory evaluation
