食品工业科技2025，Vol.46Issue(13)：20-27,8.DOI:10.13386/j.issn1002-0306.2024090247
黑色素在长沙臭豆腐加工上色中的应用及机理探究
Application and Mechanism of Melanin in Coloring Process of Changsha Stinky Tofu
摘要
Abstract
Traditional coloring process of Changsha stinky tofu shows some disadvantages such as oxidation-induced fading and accelerated corrosion of stainless-steel equipment.To explore an alternative coloring process,melanin synthesized through the enzymatic method was used for coloring stinky tofu.The pH regulators for melanin solution preparation were screened.The impacts of pH levels and the addition of auxiliary factors on coloring effects were investigated.Color stability studies and sensory evaluations were also conducted on raw stinky tofu and fried stinky tofu while the coloring mechanism further explored using molecular docking simulations and particle size determination.The results showed that sodium carbonate was demonstrated better suitability compared with other tested pH regulators for preparing melanin solution,and the coloring effect was significantly enhanced with increasing pH of the melanin solution,reaching a dark black coloring effect at pH10.0.When 25 g/L maltitol or sorbitol was added into the melanin solution as auxiliary factor,resulted in a dark black coloring effect at pH8.5.The melanin-colored raw stinky tofu exhibited color stability in air,clear water,and stinky tofu brine,whereas the traditional raw stinky tofu faded to gray-white after 8 h in air.Melanin-colored stinky tofu retained its normal block shape,color,and flavor after frying.Furthermore,melanin formed stable complexes with 7S and 11S proteins in tofu mainly through hydrogen bonding and cation-π interactions.Auxiliary factors,sorbitol,maltitol,and Tween 80 significantly reduced melanin particle size in solution,while the particle size decreased with increasing pH.These findings provide new insights and a theoretical basis for alternative to traditional coloring process of Changsha stinky tofu that using ferrous sulfate as the primary coloring agent.关键词
黑色素/上色/臭豆腐/稳定性/上色机理Key words
melanin/coloring/stinky tofu/stability/coloring mechanism分类
轻工纺织引用本文复制引用
陈焱婷,杜菁,赵士敏,许岗,杨硕,林亲录,周文化,王青云..黑色素在长沙臭豆腐加工上色中的应用及机理探究[J].食品工业科技,2025,46(13):20-27,8.基金项目
国家重点研发计划(2022YFD2101304). （2022YFD2101304）
