豆腐——日本发酵大豆制品中低分子量馏分的味觉和化学特性。
Taste and chemical characteristics of low molecular weight fractions from tofuyo - Japanese fermented soybean curd.
机构信息
Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara-cho, Okinawa 903-0213, Japan; Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University, IPB Darmaga, Bogor 16680, Indonesia.
Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara-cho, Okinawa 903-0213, Japan.
出版信息
Food Chem. 2018 Jun 30;252:265-270. doi: 10.1016/j.foodchem.2018.01.117.
Tofuyo, a Japanese traditional food, is a fermented soybean curd manufactured in Okinawa region. Due to its original cheese-like flavor, the current study was designed to evaluate the sensory and chemical characteristics of three stepwise ultrafiltration fractions, using 10,000, 3000 and 500 Da membranes and further chromatographic fractions from tofuyo. The results showed that umami, sweet and salty were the characteristic tastes of all fractions, with umami intensity evaluated for the fraction with MW less than 500 Da (F-500) as the most prominent among the three fractions. Subsequent Sephadex G-25 SF fractions and RP-HPLC fractions were subjected to sensory and chemical analyses. The tastiest fraction contained sodium chloride, sugars, organic acids, umami and sweet free amino acids, at concentrations above their thresholds. The abundant presence of umami and sweet free amino acids with certain concentrations of sodium chloride and glucose might provide the typical savory taste of tofuyo.
豆腐乳，一种日本传统食品，是在冲绳地区制造的发酵大豆豆腐。由于其独特的奶酪风味，本研究设计了用 10000、3000 和 500 Da 膜进行的三步超滤分级以及进一步的色谱分级，以评估豆腐乳的感官和化学特性。结果表明，鲜味、甜味和咸味是所有分级的特征味道，其中 MW 小于 500 Da（F-500）的分级鲜味强度最为突出。随后对 Sephadex G-25SF 分级和 RP-HPLC 分级进行了感官和化学分析。味道最好的分级含有高于阈值的氯化钠、糖、有机酸、鲜味和甜味游离氨基酸。一定浓度的氯化钠和葡萄糖与丰富的鲜味和甜味游离氨基酸共同作用，可能赋予了豆腐乳典型的鲜美味道。
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