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Mechanism of Tofu Protein Precipitation Based on Acid-Pulp Content Change(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2022年03期
Page:
345-351
Research Field:
Publishing date:

Info

Title:
Mechanism of Tofu Protein Precipitation Based on Acid-Pulp Content Change
Author(s):
ZHANG Zhi-heng CHEN Zhen-jia WANG Xiao-wen LI Yu-e ZHANG Xue-bing
(College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030800, China)
Keywords:
tofu acid pulp addition amount solidification protein character gel microstructure
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2022.03.0345
Abstract:
In order to explore the mechanism of protein precipitation in soybean-curd solidification, as well as to effectively monitor the process of soybean-milk solidification, this study used different contents of acid-pulp and established a solidification curve. We analyzed the protein subunit content change by SDS-PAGE electrophoresis, the particle-size distribution and zeta potential, the protein spatial structure change by UV scanning, and the gel microstructure change by laser confocal scanning, and studied the protein subunit content change and aggregation in the process of soybean-curd solidification. The results showed that the precipitation amount of protein gradually increased with increased amount of acid pulp and reached the maximum at 20% before stabilizing. Great changes occurred in the protein-subunit composition during soybean-milk solidification. The addition of 2% acid pulp was an important inflection point to induce protein solidification and changed the protein-subunit composition in soybean milk. The A3 subunit and the β subunit participated in gel formation at the earliest, as well as the α and α′ subunits, showed obvious aggregation delay. The absolute value of particle size and potential of protein in soybean milk gradually decreased with increased acid-pulp addition, and the stability of the system was destroyed. With increased amount of acid pulp, the tryptophan, tyrosine, and phenylalanine residues in soybean milk were gradually exposed, and the hydrophobicity of soybean milk was enhanced. The amount of acid pulp significantly affected the gel microstructure. When the amount of acid pulp was less than 20%, the gel-network structure gradually became fine with increased acid pulp. These results showed that within a certain amount of added acid pulp, with the increase of acidification rate, the soy milk aggregation process was accelerated, within which the stability of soybean milk, the molecular structure of protein in soybean milk, and the microstructure of gel formed significantly changed.

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Last Update: 2022-06-30