Yu Shan, Wu Jiangli, Hui Fuyi, Fan Jin, Zhang Wei, Yang Zhengbin, Dai Ziru, Zeng Xuefeng
Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Science, Guizhou University, Guiyang, Guizhou, China.
College of Liquor and Food Engineering, Guizhou University, Guiyang, China.
NPJ Sci Food. 2025 May 27;9(1):86. doi: 10.1038/s41538-025-00454-3.
In this study, wheat flour at different contents was mixed with soy whey and fermented to produce high-quality Suanjiang tofu. The objective was to evaluate the impact of wheat flour supplementation on the physicochemical, structure, and qualitative properties of Suanjiang tofu, and explore the correlation between wheat flour content and bacterial population. The results demonstrated that wheat flour supplementation not only increased tofu yield but also enhanced the formation of a dense and uniform three-dimensional protein network, reduced protein aggregate size, and significantly improved hardness (p < 0.05). Additionally, the hydrophobic interactions and disulfide bonds playing a more critical role than ionic and hydrogen bonds in stabilizing the gel network. Moreover, higher wheat flour concentrations reduced bacterial diversity, with Acetobacter rapidly proliferating and becoming the dominant genus (97% relative abundance). These findings provide valuable insights into the between wheat flour and soy whey and practical guidance for specialty tofu production.
在本研究中，将不同含量的小麦粉与大豆乳清混合并发酵以生产高品质的酸浆豆腐。目的是评估添加小麦粉对酸浆豆腐的理化性质、结构和品质特性的影响，并探讨小麦粉含量与细菌群落之间的相关性。结果表明，添加小麦粉不仅提高了豆腐产量，还促进了致密均匀的三维蛋白质网络的形成，减小了蛋白质聚集体的大小，并显著提高了硬度（p < 0.05）。此外，疏水相互作用和二硫键在稳定凝胶网络中比离子键和氢键起更关键的作用。而且，较高的小麦粉浓度降低了细菌多样性，醋酸杆菌迅速增殖并成为优势属（相对丰度为97%）。这些发现为小麦粉与大豆乳清之间的关系提供了有价值的见解，并为特色豆腐生产提供了实践指导。
