Biochemical, textural and microstructural changes in whole-soya bean cotyledon sufu during fermentation
Biochemical, textural and microstructural changes in whole-soya bean cotyledon sufu during fermentation
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DOI：
10.1111/ijfs.12492
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发表时间：
2014-08
影响因子：
3.3
通讯作者：
Xuejuan Xia;Guannan Li;Jiong Zheng;C. Ran;Jianquan Kan
中科院分区：
文献类型：
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作者：
Xuejuan Xia;Guannan Li;Jiong Zheng;C. Ran;Jianquan Kan
摘要 本研究旨在探讨腐乳的营养价值，并减少传统腐乳加工方法产生的豆渣造成的环境问题。研究了不产生豆渣的全大豆子叶腐乳（WSCS）加工方法的可行性。 WSCS 是通过线虫放线毛霉分泌的各种水解酶使含豆渣的豆腐成熟 70 天而制成的。发酵后，WSCS中的总氮、氨基氮和脂质含量低于传统腐乳(TS)，而还原糖、膳食纤维、异黄酮苷元和大豆多糖含量则高于TS。 WSCS的硬度、弹性和粘附力分别为249.703±0.500g、0.606±0.008和8.393±0.032J。相应的 TS 值分别为 264.863 ± 0.572 g、0.615 ± 0.007 和 7.516 ± 0.031 J。此外，通过扫描电子显微镜观察发酵过程中WSCS和TS的微观结构变化。本研究结果可为WSCS的工业化生产提供依据。
Summary This study aims to investigate the nutritional value of sufu and reduce environmental problems caused by okara, which results from the traditional processing method of sufu. The feasibility of the whole-soya bean cotyledon sufu (WSCS) processing method, which does not produce okara, was investigated. WSCS was prepared by ripening okara-containing tofu through various hydrolytic enzymes secreted by Actinomucor elegans for 70 days. After fermentation, total nitrogen, amino nitrogen and lipid contents were found to be lower in WSCS than in traditional sufu (TS), whereas contents of reducing sugar, dietary fibre, isoflavone aglycone and soya bean polysaccharide were higher in WSCS than in TS. The hardness, springiness and adhesiveness of WSCS were 249.703 ± 0.500 g, 0.606 ± 0.008 and 8.393 ± 0.032 J, respectively. The corresponding values for TS were 264.863 ± 0.572 g, 0.615 ± 0.007 and 7.516 ± 0.031 J, respectively. In addition, microstructural changes in WSCS and TS during fermentation were observed through scanning electron microscopy. The results from this study may provide a basis for industrial production of WSCS.