壳低聚糖作为豆腐凝固剂研究进展

豆腐凝固剂主要有传统盐卤和熟石膏,及近年发展应用葡萄糖酸内酯,但现有凝固剂制成豆腐货架期均较短;壳低聚糖能使大豆蛋白发生胶凝,具有较强抑菌作用,能有效延长豆腐货架期。该文综述壳低聚糖作为豆腐凝固剂研究进展,分析壳低聚糖替代现有豆腐凝固剂优势及存在难点。

Research progress of chitosan oligosaccharide as tofu coagulator

Tofu coagulator mainly contain traditional bittern,plaster of paris and gluconic acid lactone developed in recent years. However,Tofu have a short shelf life while using such coagulators. Chitosan oligosaccharide can make soy protein gelatinize,and it can extend the shelf life of tofu effectively because chitosan oligosaccharide has a strong bacteriostasis effect. In this paper,the research progress of chitisan oligosaccharide is summarized. The advantages and reseach difficulties of chitosan oligosaccharid...