| Abstrakt: |
To investigate the effect of deacetylated konjac glucomannan (DKGM) on the quality of transglutaminase ( TGase) crosslinking soybean isolate protein ( SPI) gels, different deacetylation konjac glucomannan ( DK-1 = 21. 30%, DK-2 = 36. 28%, DK-3 = 62. 85%, DK-4 = 87. 88% ) were prepared, and the effects of KGM and DKGM on the quality of TGase cross-linking soybean protein isolate gels and dried tofu were investigated. Compared with the blank group, KGM and DKGM improved the textural properties of composite gels of soybean protein isolate, increased the gel strength from 92. 03 g to a maximum of 130. 06 g at 8 h of enzyme cross-linking reaction time, enhanced the whiteness and water-holding properties of composite gels, and reduced the cooking loss rate from 8. 09% to 2. 55% . Compared with KGM, the DKGM treatment resulted in relatively high hardness, chewiness, and adhesiveness in composite gel and dried tofu after baking and sterilization. The thermal denaturation temperature of composite gels with DKGM was increased from 41. 35 ℃ to 44. 67 ℃, while DK-3 had a better effect on the salt content of dried tofu and a more apparent morphology of composite gel. The SEM results showed that S-DK3 composite gel exhibited a more compact and denser complex network structure. Overall, DKGM improved the quality of soybean protein isolate composite gels, and DK-3 was more effective. Therefore, the KGM with moderate deacetylation modification is favorable for the application in the process of dried tofu. [ABSTRACT FROM AUTHOR] |
