| 大豆蛋白与豆腐品质相关性研究进展 |
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| 引用本文： | 石彦国,刘琳琳.大豆蛋白与豆腐品质相关性研究进展[J].北京工商大学学报(自然科学版),2018,36(6):1-8. |
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| 作者姓名： | 石彦国 刘琳琳 |
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| 作者单位： | 哈尔滨商业大学 食品工程学院/黑龙江省普通高等学校食品科学与工程重点实验室/ 黑龙江省谷物食品与综合加工重点实验室, 黑龙江 哈尔滨 150076,哈尔滨商业大学 食品工程学院/黑龙江省普通高等学校食品科学与工程重点实验室/ 黑龙江省谷物食品与综合加工重点实验室, 黑龙江 哈尔滨 150076 |
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| 基金项目： | 国家重点研发计划项目(2016YFD0400402)。 |
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| 摘 要： | 豆腐是向热处理过的豆浆中加入凝固剂凝结形成的胶状凝乳。豆腐凝胶形成过程即大豆蛋白凝胶形成过程,是豆腐加工的关键环节,因此大豆蛋白与豆腐品质特性密切相关。就豆腐形成机理、蛋白质含量、蛋白质组分对豆腐品质的影响进行阐述,以期更深入地明晰大豆蛋白与豆腐品质特性的关系,对豆腐凝胶性质进行改进,为改善和提升豆腐品质提供理论依据。
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| 关 键 词： | 大豆蛋白 大豆球蛋白 β-伴大豆球蛋白 豆腐 品质 相关性 |
| 收稿时间： | 2018/10/1 0:00:00 |
Research Progress on Correlation Between Soybean Protein and Tofu Quality |
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| SHI Yanguo and LIU Linlin.Research Progress on Correlation Between Soybean Protein and Tofu Quality[J].Journal of Beijing Technology and Business University:Natural Science Edition,2018,36(6):1-8. |
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| Authors: | SHI Yanguo and LIU Linlin |
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| Institution: | College of Food Engineering/Key Laboratory of Food Science and Engineering of Heilongjiang Province/Key Laboratory of Grain Food and Integrated Engineering of Heilongjiang Province, Harbin University of Commerce, Harbin 150076, China and College of Food Engineering/Key Laboratory of Food Science and Engineering of Heilongjiang Province/Key Laboratory of Grain Food and Integrated Engineering of Heilongjiang Province, Harbin University of Commerce, Harbin 150076, China |
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| Abstract: | Tofu is a gelatinous curd formed by adding coagulant to the heat treated soybean milk.The gelation of tofu is the gelation of soy protein, and that is a key part of tofu processing. So soybean protein is closely related to tofu quality characteristics. The tofu formation mechanism and the effect of protein content and components on the quality of tofu were summarized, in order to further clarify the relationship between soybean protein and tofu quality characteristics, improve the properties of tofu gel, and provide the theoretical basis for improving and promoting the tofu quality. |
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