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茶多酚对氧化引发剂诱导的休闲豆干品质劣化的保护作用研究

黄嘉琪 刁欣蕊 向佳豪 王榆颉 周衡平 陈浩 赵良忠 李金成 黄展锐

食品与发酵工业2025,Vol.51Issue(22):288-295,8.
食品与发酵工业2025,Vol.51Issue(22):288-295,8.DOI:10.13995/j.cnki.11-1802/ts.042226

茶多酚对氧化引发剂诱导的休闲豆干品质劣化的保护作用研究

Study on protective effect of tea polyphenols on quality deterioration of leisure dried tofu induced by oxidative initiators

黄嘉琪 1刁欣蕊 1向佳豪 1王榆颉 1周衡平 1陈浩 1赵良忠 1李金成 1黄展锐1

作者信息

  • 1. 邵阳学院食品与化学工程学院,豆制品加工与安全控制湖南省重点实验室,湘味特色食品绿色加工与装备湖南省工程研究中心,湖南邵阳,422000
  • 折叠

摘要

Abstract

In this study,leisure dried tofu(LD-tofu)was prepared with the marinade treated with tea polyphenols(TP)and oxida-tion initiators,and the effects of initiators on the quality of LD-tofu and the protective effects of TP were analyzed from the perspectives of nutritional composition,characteristic oxidation indicators,texture characteristics,intermolecular forces,and microstructure.Results showed that the protein and fat contents of LD-tofu in oxidation initiator group decreased to 15.05 g/100 g,11.06 g/100 g,respectively,during storage for 90 days,while the water content increased significantly to 56.23 g/100 g.Compared with the control group,the charac-teristic oxidation indexes and b* value of LD-tofu in the oxidation initiator group increased significantly with the storage time,and the tex-ture characteristics,L* value,and disulfide bond interaction force gradually decreased.The protein gel structure showed pore enlargement and structural fracture,indicating that the photoenzyme initiators easily induced the protein oxidation of LD-tofu,resulting in its quality degradation.TP(0.2%)could effectively prevent oxidation initiator induced changes in nutritional composition,color difference,texture characteristics,and other oxidative effects of LD-tofu by maintaining the protein gel network structure during 15-60 days,but the protec-tive effect was weak or not noticeable during 75-90 days.The research results can provide a theoretical basis for expanding the application of TP and quality safety control of LD-tofu.

关键词

休闲豆干/油脂氧化/茶多酚/品质变化/抗氧化

Key words

leisure dried tofu/oil oxidation/tea polyphenols/quality change/antioxidation

引用本文复制引用

黄嘉琪,刁欣蕊,向佳豪,王榆颉,周衡平,陈浩,赵良忠,李金成,黄展锐..茶多酚对氧化引发剂诱导的休闲豆干品质劣化的保护作用研究[J].食品与发酵工业,2025,51(22):288-295,8.

基金项目

邵阳学院研究生科研创新项目(CX2023SY020) (CX2023SY020)

湖南省重点实验室建设项目(2019TP1028) (2019TP1028)

湖南省自然科学基金区域联合基金项目(2024JJ7485) (2024JJ7485)

湖南省教育厅科学研究项目(23A0542) (23A0542)

邵阳市科技计划项目(2024PT4043) (2024PT4043)

食品与发酵工业

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