以“豆腐的制作”畅谈胶体知识与水凝胶的前沿应用

Talking About Colloid Knowledge and the Cutting-Edge Application of Hydrogel with “Tofu Making”

通过深入挖掘"豆腐的制作"工艺中渗透的科学知识,介绍了如何充分提取大豆蛋白质、如何将生豆浆转变为豆腐等内容,主要呈现了豆腐制作过程中体现的蛋白质性质、胶体的稳定性及凝固剂促使大豆蛋白聚沉原理等知识,并对豆腐产品的结构特点进行适当延伸,进而介绍水凝胶的发展与前沿应用。加深学生对所学知识的理解,拓展视野,培养学生热爱生活的态度及科研乐趣。

Through in-depth exploration of the scientific knowledge permeated in the context of "tofu making", this article introduces how to fully extract soybean protein, how to convert raw soybean milk into tofu, and mainly presents the knowledge of protein properties, colloidal stability and coagulant promoting soy protein coagulation principle during the production of tofu. Then the structural characteristics of tofu products were extended appropriately, and the development and cutting-edge applications of hydrogels were introduced. To deepen students’ understanding of what they have learned, to broaden their horizons, to cultivate students’ attitude towards life and to cultivate the fun of scientific research.