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yuanying3318(金币+80, 翻译EPI+1):辛苦啦！谢谢 2010-04-22 22:00
ph has a large effect on the tofu skin colors.Other relevant researches show that tofu skin colors will gradually deepen to brown with the increase of solulabe soilds,caused by the Maillard reaction between Reducing sugars and amino acids in the Soya bean milk.besides,Milk carbohydrates will be dissociated into Reducing sugar under the condition of prolonged heating,then, reducing sugar will react with amino acids,which causes the Browning of bean sheets.when the ph value is beyond 8,the color of bean curd will obviously become shaded.
The study of Jiang Yuanrong & Ou JingQiang shows that when the ratio of fat and protien approaches 0.3,Hydrophobic interaction will occur between Non-polar chain fatty and Protein non-polar area,then two complexes are formed.Homogenizing effect increases the Interface,when this process is promoted,the whole quality can be improved due to the promotion of Extension of membrane performance and Dense network of the extent and uniformity.some studies are reported that the ph of Milk solution greatly affects the Membrane mechanical properties and barrier properties. This was probably due to the following factors:With the increase of slurry pH, the protein of soybean milk deviate the isoelectric point, the strength of gelatin which result from the fully exposure of disulfide bonds and hydrophobic groups becomes more stronger gradually. When the pH value> 8, the destruction of amino acids containing sulfur accelerate ,with disulfide bond reduction and combining power decline . |
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