Kao Fuh-Juin, Su Nan-Wei, Lee Min-Hsiung
Graduate Institute of Agricultural Chemistry, National Taiwan University, Taipei 10617, Taiwan.
J Agric Food Chem. 2003 Oct 8;51(21):6211-6. doi: 10.1021/jf0342021.
The effects of calcium sulfate concentration in soymilk on the microstructure of tofu and the constitutions of protein in tofu whey were investigated. The firm tofu made with 0.4% CaSO(4).2H(2)O was found to be most uniform and continuous in the microstructure. This tofu gave the maximal tofu yield, maximal solid and protein recoveries, and the best water retention ability. The results of gel electrophoresis and the ratio of amino nitrogen to total organic nitrogen indicated that the low molecular weight proteins in tofu whey were at their lowest when the tofu was made with 0.4% CaSO(4).2H(2)O. The SEM observations suggested that the tofu made with 0.4% CaSO(4).2H(2)O has the most uniform and homogeneous microstructure and, consequently, can most efficiently retain soybean proteins and water in the tofu gel.
研究了豆浆中硫酸钙浓度对豆腐微观结构及豆腐乳清中蛋白质组成的影响。发现用0.4%CaSO₄·2H₂O制作的硬豆腐在微观结构上最为均匀和连续。这种豆腐的豆腐得率、固体和蛋白质回收率最高，保水能力最佳。凝胶电泳结果以及氨基氮与总有机氮的比率表明，当用0.4%CaSO₄·2H₂O制作豆腐时，豆腐乳清中的低分子量蛋白质含量最低。扫描电子显微镜观察表明，用0.4%CaSO₄·2H₂O制作的豆腐具有最均匀和均质的微观结构，因此能够最有效地将大豆蛋白和水保留在豆腐凝胶中。
