食品与发酵工业 >

2025 , Vol. 51 >Issue 22: 288 - 295

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042226

研究报告

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
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  • (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)
第一作者:硕士研究生(李金成教授和黄展锐副教授为共同通信作者,E-mail:1209748954@qq.com;zhanrui_huang@163.com)

收稿日期: 2025-01-22

  修回日期: 2025-03-12

  网络出版日期: 2025-12-15

基金资助

邵阳学院研究生科研创新项目(CX2023SY020);湖南省重点实验室建设项目(2019TP1028);湖南省自然科学基金区域联合基金项目(2024JJ7485);湖南省教育厅科学研究项目(23A0542);邵阳市科技计划项目(2024PT4043)

收起

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

  • HUANG Jiaqi ,
  • DIAO Xinrui ,
  • XIANG Jiahao ,
  • WANG Yujie ,
  • ZHOU Hengping ,
  • CHEN Hao ,
  • ZHAO Liangzhong ,
  • LI Jincheng ,
  • HUANG Zhanrui
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  • (College of Food and Chemical Engineering, Shaoyang University, Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Hunan Engineering Research Center of Green Processing and Equipment of Hunan-style Food, Shaoyang 422000, China)

Received date: 2025-01-22

  Revised date: 2025-03-12

  Online published: 2025-12-15

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摘要

该研究采用茶多酚和氧化引发剂处理的卤汁制备休闲豆干,从营养成分、特征氧化指标、质构特性、分子间作用力和微观结构等角度分析引发剂对休闲豆干品质的影响及茶多酚的保护作用。结果显示,引发剂组豆干贮藏90 d后蛋白质和脂肪含量分别降低至15.05 g/100 g、11.06 g/100 g,而水分含量显著增高至56.23 g/100 g;与空白组相比,引发剂组豆干特征氧化指标和b*值随贮藏时间延长显著增高,质构特性、L*值和二硫键作用力逐渐降低,蛋白质凝胶结构出现孔隙增大、结构断裂现象,表明光酶引发剂易诱导豆干蛋白质氧化而造成其品质劣化;0.2%(质量分数)茶多酚可以通过维持蛋白质凝胶网络结构,在15~60 d能有效防止引发剂诱导豆干营养成分、色差和质构特性等氧化作用变化,但在75~90 d保护作用较弱或不明显。该研究结果可为拓宽茶多酚应用和休闲豆干质量安全控制提供理论依据。

关键词： 休闲豆干; 油脂氧化; 茶多酚; 品质变化; 抗氧化

本文引用格式

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 . DOI: 10.13995/j.cnki.11-1802/ts.042226

Abstract

In this study, leisure dried tofu (LD-tofu) was prepared with the marinade treated with tea polyphenols (TP) and oxidation 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 characteristic oxidation indexes and b* value of LD-tofu in the oxidation initiator group increased significantly with the storage time, and the texture 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 protective 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.

Key words： leisure dried tofu; oil oxidation; tea polyphenols; quality change; antioxidation

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