Effect of components extracted from okara on the physicochemical properties of soymilk and tofu texture.
Effect of components extracted from okara on the physicochemical properties of soymilk and tofu texture.
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DOI：
10.1111/j.1750-3841.2006.00248.x
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发表时间：
2007-03
影响因子：
3.9
通讯作者：
K. Toda;Kyoko Chiba;T. Ono
中科院分区：
文献类型：
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作者：
K. Toda;Kyoko Chiba;T. Ono
比较了两种豆浆的理化性质和豆腐质构，其中一种豆奶是在加热前挤压匀浆制备的，另一种豆奶是用豆浆生产的废渣加热后挤压制得的。后一种方法制备的豆浆的相对颗粒蛋白质含量和粘度较高，pH较低，离心后释放的脂体减少，与蛋白质沉淀更多的脂类，表明蛋白质与脂类之间的相互作用发生了变化。通过激光粒度分析仪的分析，蛋白质和脂肪的分布也存在差异。0.30%葡萄糖酸-三角洲-内酯豆腐的断裂应力随颗粒蛋白质含量的增加而增加。用秋葵加热后，挤压制得的豆浆中钙和镁的含量增加。添加钙使豆浆粘度略有增加，pH值略有下降，但豆腐的颗粒蛋白含量和断裂应力没有明显增加。为了考察大分子的影响，通过煮沸和透析提取了okara。豆奶的粘度和颗粒蛋白质含量随着黄秋葵透析液的加入而增加。透析液的加入增加了豆腐的断裂应力，但过多的透析液会使豆腐变软。傅里叶变换红外光谱和蛋白质电泳谱表明，透析液主要含有多糖和碱性7S球蛋白。
The physicochemical properties of soymilk and the texture of tofu were compared with regard to 2 kinds of soymilk, one of which was prepared by squeezing homogenates before heating and the other was prepared by squeezing after heating raw soymilk with okara, residue of soymilk production. Relative particulate protein content and viscosity were higher and pH was lower in the soymilk prepared by the latter method, in which liberated lipid bodies were decreased and more lipids were precipitated with protein after centrifugation, suggesting a change in the interaction between proteins and lipids. A difference in the distribution of proteins and lipids was also implied by analysis with a laser particle size analyzer. The breaking stress of tofu made with 0.30% glucono-delta-lactone increased in accordance with an increase in particulate protein. The calcium and magnesium contents increased in soymilk prepared by squeezing after heating with okara. Viscosity was slightly increased and pH decreased by adding calcium to the soymilk, but the particulate protein content and breaking stress of tofu did not increase significantly. To examine the effect of macromolecules, okara was extracted by boiling and dialyzed. Viscosity and particulate protein content in soymilk increased as the dialyzed extracts of the okara were added. The breaking stress of tofu was increased by adding the dialyzed extracts but excessive amounts of the extracts resulted in softer tofu. Spectra of Fourier-transform infrared spectroscopy and electrophoresis-separated patterns of proteins indicated that the dialyzed extracts contained mainly polysaccharides and the Basic 7S globulin protein.