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其中，pH对腐皮色差影响较显著。其他一些相关的研究结果：随着可溶性固形物不断增加腐皮颜色逐渐加深至褐色，这是豆浆中的还原糖与氨基酸发生了美拉德反应所致。并且，长时间高温加热下豆浆的碳水化合物受热分解成还原糖，还原糖进一步与氨基酸发生美拉德反应，从而造成豆腐衣褐变。当pH值＞8时，腐皮颜色明显变暗变深。 姜元荣＆欧锦强等人研究表明当豆浆液中脂肪/蛋白接近0.3时，脂肪的非极性链与蛋白非极性区发生疏水相互作用，形成两者复合物，均质化作用使相界面增加，提高两者的作用，增加网络的致密程度和均匀性，从而提高膜的延伸性能，进而提高了整体的质量。有研究表明，豆浆溶液的pH对膜的机械性能和阻隔性能有非常大的影响。This was probably due to the following：随浆液pH值的增大豆浆中蛋白质越偏离等电点，二硫键、疏水集团充分暴露形成的凝胶强度逐渐增大；当pH值＞8时，含硫氨基酸被破坏加快，二硫键减少，结合的力减弱。 |
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lastzealot
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Thereinto, pH has an significant influence on the color of rotten-skin chromatic aberration. Other studies rusults: the color of rotten-skin darkens to brown with the increase of soluble solids, and this is attributed to the Maillard Reaction of reducing sugar and amino acid in soy milk. Moreover, glycosides decompose into reducing sugar under continuous heating, and the resulting reducing sugar react with amino acid by Maillard Reaction, which makes the tofu brown stain. When pH is above 8, the tofu color obviously darkens. It is found by Jiang Yuanrong and Ou Jinqiang that the ratio of fat/protein is close to 0.3. The nonpolar chains of fat interact with those of protein and form complexes. The homogenization increases the interface, which increases their interaction, enhances the density and homogeneity, promotes the prolongation properties and thereby improves the quality. It is also studied that pH of soy milk in of great effect on the mechanical and blocking properties. This is probably due to the following reason: as pH increases the protein in soy milk deviates from its isoelectric point. S-S bond and hydrophobic groups expose largely and the gel intensity gradually increase. When pH is boave 8, the destroy of S-included protein is accelerated and S-S bonds decrease which results in the reduction of binding force. |
4楼2010-04-18 21:33:13