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蛋白酶对豆乳的凝固作用研究 总被引:4,自引:0,他引:4
以凝固时间和凝固强度为指标,考察了13种蛋白酶的豆乳凝固能力,发现胃蛋白酶、凝乳酶和风味蛋白酶没有豆乳凝固活性,Alcalase、木瓜蛋白酶和菠萝蛋白酶具有较强的豆乳凝固能力。各种蛋白酶的最适豆乳凝固温度范围比最适水解温度范围高20℃左右,豆乳凝固能力随pH的降低而增强。40℃和70℃下用蛋白酶作凝固剂得到的豆乳凝块破断强度最大为105.2Pa和148.2Pa,小于用氯化钙作凝固剂的豆乳凝块的破断强度(40℃,142.4Pa和70℃,198.4Pa),而且用酶凝固的豆乳凝块黏度较大,乳清不易排出。Alcalase具有较强的豆乳凝固能力,而且形成的豆乳凝块质地细腻,无苦味,具有一定的实际应用价值。 相似文献
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水的硬度对豆乳的凝胶特性有很大的影响。水的硬度作为表示水质的一个重要指标,是指水中各种可溶性钙盐和镁盐的含量。用2种硬度的水来制备豆乳凝胶(水硬度以Ca CO3计,分别为0 mg/L和307 mg/L,定义为对照组和实验组),GDL(葡萄糖酸-δ-内酯)为凝固剂,并设置0.2%、0.3%、0.4%3个质量浓度。通过测定豆乳凝胶的保水性、硬度、动态黏弹性等指标,来探究水的硬度对豆乳凝胶特性的影响。结果表明:实验组的豆乳凝胶,其水分含量较高,硬度及弹性更小;在低浓度凝固剂条件下,实验组的豆乳凝胶凝固速率更快,水中的钙镁离子可起到加快凝固速率的作用。 相似文献
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模拟溶液法对豆腐凝固机理的研究 总被引:1,自引:0,他引:1
用豆乳模拟溶液与豆乳溶液对比的方法,发现在豆腐凝固过程中豆乳的pH值随温度升高而下降,证明盐凝固剂中的二价金属离子与植酸盐、柠檬酸盐等发生络合反应是豆乳pH值下降的原因,阐明了酸和盐凝固豆腐本质上的一致性。 相似文献
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1 蔬菜豆腐一般豆腐用天然卤水作凝固剂。天然卤水是从海水浓缩而成的粗盐中提取的 ,很难取得。为了提高豆乳的凝固效率 ,人们普遍使用海水高度精制分离而成的氯化镁和工业生产的硫酸钙、氯化钙。也就是说 ,目前制成的豆腐大多数都不能说是 1 0 0 %的天然食品。日本一家公司研制成功用无头甘蓝及洋白蔬菜汁作凝固剂的色拉豆腐 ,完全不用添加剂。钙能使豆乳凝固 ,而植物所含的水溶性钙盐 ,也具有凝固作用。作为豆乳凝固剂使用的食物有 :无头甘蓝、元白菜、芥菜、小松菜、辣椒叶、苏紫叶等。其中辣椒叶的水溶性钙盐含量最高 ,每 1 0 0g豆乳… 相似文献
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Dispersibility of soy protein isolates was improved by adjusting pH to 12 and acidifying to pH 6.5. Alkaline treated isolates added to reconstituted nonfat milk reduced rennet induced coagulum firmness and syneresis more than did untreated soy protein isolates. Treated soy protein added to reconstituted nonfat dry milk reduced coagulum firmness and syneresis more than untreated soy protein. Soy protein interference with coagulum firmness and syneresis increased with an increase in pH becoming most severe at pH values above 11. Adjusting the pH of reconstituted NFDM in the absence of soy protein to pH 8 and holding for 30 min before adjusting it back to pH 6.5 had no effect on coagulum firmness or syneresis. However, higher pH treatments (pH 10 and above) caused reduction in coagulum firmness and in syneresis. 相似文献
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Soy protein was hydrolyzed by trypsin, pepsin and α-chymotrypsin. Effects of adding hydrolyzed soy protein on rennet-induced nonfat milk coagulum texture and syneresis were studied. Pepsin-modified soy protein increased coagulum firmness and syneresis greater than untreated soy protein. Soy protein hydrolyzed with trypsin for 150 min and added to nonfat milk increased coagulum firmness greater than nonfat milk with no soy protein added. Chymotrypsin-modified soy protein acted similarly to the trypsin modified soy protein except the coagulum firmness was less than nonfat milk alone. Soy protein hydrolyzed by trypsin followed by pepsin increased coagulum firmness more than hydrolysis by a single enzyme and was close to nonfat milk without soy protein. 相似文献
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The effect of the addition of soy protein on the textural properties and microstructure of reconstituted nonfat dry milk coagulum with time after rennet addition was studied using an Instron Universal testing machine with a newly developed test cell, and by scanning electron microscopy. Soy protein added to reconstituted nonfat dry milk at 5% of the total solids resulted in a reduction in firmness, a decrease in syneresis and a looser microstructure of the coagulum at any given time up to two hours after rennet addition as compared to the control without added soy protein. An increase in the level of soy protein to 10 and 20% of the total solids resulted in a further reduction in coagulum firmness and in syneresis. Syneresis was also followed during changes in coagulum firmness. Analysis of the textural as well as microstructural data suggests that changes in coagulum firmness and syneresis of rennet-induced milk coagulums (with or without added soy protein) with time after rennet addition were associated with the extent to which casein micelles coalesced during coagulum formation. The Instron test and the syneresis test developed in this study were simple and practical. 相似文献
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Increasing CaCl2 and lowering pH caused a significant increase in [Ca2+] in reconstituted nonfat dry milk (RNDM), while the addition of soy protein caused a significant reduction in [Ca2+]. Lowering pH greatly increased rennet-induced coagulum firmness in RNDM and slightly increased it in RNDM-soy protein mixtures. Added CaCl2 increased coagulum textural parameters and syneresis in both systems. The extent to which these properties were increased was higher in RNDM than in the coagulum containing soy protein depending on the time after rennet addition and the amount of CaCl2 added. The first increment of CaCl2 added had the highest effect in improving textural properties and increasing syneresis. 相似文献
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The ability of different proteases to induce the gelation of soy protein isolate dispersions (5.33% w/w) was studied. The coagulation time and gel firmness were determined using dynamic viscoelastic measurements. Among the six protease tested, papain was the most effective coagulant in terms of gel strength and coagulation speed; the second was alcalase. Degree of hydrolysis (DH), pH and viscosity profiles of soy proteins were tested during the coagulation with different proteases. The result suggested that strong interactions, other than electrostatic interaction, existed between peptides in papain and alcalase induced coagulation. Thermal and pH stability tests indicated that papain was more stable than alcalase in the temperature (60–90 °C) and pH (5.8–7.0) ranges studied. Higher papain dosages within the range of 5–13.3 U/ml resulted in firmer soy protein gels, but concentrations higher than 13.3 U/ml produced weaker gels. With the addition of 0.625 mM cysteine, the soy protein coagulation ability of papain was improved. A soy protein gel formed with 0.025% papain in the presence of 0.625 mM cysteine had about the same strength as that induced by 0.133% papain without cysteine. 相似文献
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Bhavya Panikuttira Fred A. Payne Norah O'Shea John T. Tobin Donal J. O'Callaghan Colm P. O'Donnell 《International Journal of Food Science & Technology》2020,55(1):175-182
Coagulation of milk is one of the most important steps in cheese manufacture. Cutting the coagulum at optimum firmness is important to optimise the yield and quality of the cheese produced. The aim of this study was to investigate a prototype sensor to monitor rennet-induced coagulation of skim milk at different protein concentrations (3.3%, 4.0% and 4.7%) and to develop a model to predict the coagulum cutting time at a desired storage modulus (G′). Fluorescence and infrared backscatter profiles were recorded at wavelengths of 350 and 880 nm, respectively. Rheological measurements were used as a reference method to determine the times required for the coagulum to reach G′ values of 0.5, 5 and 20 Pa. Time parameters extracted from the optical profiles generated during the coagulation process were used to develop a model to predict the cutting time at which the coagulum reaches selected G′ values. This study demonstrated that the investigated prototype sensor, combined with the developed prediction model, can be used as an in-line PAT tool for real-time monitoring of milk coagulation and prediction of cutting time in cheese manufacturing. 相似文献
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Salwa Bornaz Nejib Guizani Nizar Fellah Ali Sahli Mourad Ben Slama Hamadi Attia 《International Journal of Food Properties》2013,16(1):10-22
The coagulation of ewe's milk was studied by using plant source coagulants namely the artichoke, Cynara scolymus L. cv. Blanca, and latex from the fig tree (Ficus carica L.). A turbidimetric method was used to evaluate and compare the coagulation properties of the novel coagulants with chymosin treated samples. Syneresis capacity and sensory evaluation of resultant cheese samples were studied and it was found that both cynara and chymosin produced sigmoidal increase in turbidity to the milk with three distinct phases. The coagulation kinetics was affected substantially by both coagulants. Plant coagulant induced shorter gelation time compared to chymosin however required longer time for restructuration (end of coagulation). The coagulum obtained with the latex of Ficus carica had a higher yield, owing to its high water retention capacity. With the exception of color, the overall sensory attributes did not show significant differences among coagulants. 相似文献
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《Trends in Food Science & Technology》2004,15(3-4):153-160
Response surface methodology was used to determine optimal conditions for limited hydrolysis of the extruded soy protein concentrate with Alcalase and Esperase, which would allow one to obtain new products with desirable functional properties. The best results can be obtained by conducting the process at 60°C with water addition 13 g/g protein, enzyme addition 8 × 10−3 Anson Units/g protein, as well as pH 8.3 and 8.6 and time 120 and 60 min using Alcalase and Esperase, respectively. It was shown that hydrolysates obtained from extruded soy protein concentrate differ from those from non texturized raw material in the content of sulfhydryl groups, disulphide bonds and surface hydrophobicity. Also, as was shown by SDS-PAGE, protein breakdown in them was less selective. 相似文献
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为降低水酶法提取大豆油过程所产乳状液的稳定性,得到较高的游离油回收率,研究了α-淀粉酶、纤维素酶、Alcalase碱性蛋白酶、7L中性蛋白酶的破乳效果;通过破乳率、Zeta电位、粘度、粒径分布和平均粒径指标,分别考察了Alcalase碱性蛋白酶和7L中性蛋白酶对乳状液稳定性的影响。结果显示,在所选酶中Alcalase碱性蛋白酶、7L中性蛋白酶破乳效果最好,相同水解条件下,Alcalase碱性蛋白酶的破乳率高于7L中性蛋白酶。2%的7L中性蛋白酶酶解60 min时破乳率达100%,而在相同酶解时间内,1% Alcalase碱性蛋白酶即可实现100%破乳。经Alcalase碱性蛋白酶和7L中性蛋白酶水解后,乳状液的粘度变低,电位电势减弱,油滴发生聚集,导致乳状液稳定性下降。随Alcalase和7L蛋白酶浓度和酶解时间的增加,相应地,乳状液的粘度进一步降低,破乳率上升。 相似文献