The formation mechanism of sufu gels fermented by mucor racemosus during pre-fermentation
文献类型： 外文期刊
作者： Chen, Zhongai 1 ; Chen, Chen 1 ; Yang, Run 1 ; Jin, Hanshi 1 ; Liu, Beining 1 ; Wang, Zhirong 3 ; Tan, Yumei 4 ; Xue, Qiaoli 5 ; Hu, Yongjin 1 ;
作者机构： 1.Yunnan Agr Univ, Coll Food Sci & Technol, 452 Fengyuan Rd, Kunming 650000, Yunnan, Peoples R China
2.Guizhou Acad Agr Sci, Inst Food Proc, 1 Jinnong Rd, Guiyang 550009, Peoples R China
3.Yunnan Yangquan Biotechnol Co Ltd, Gonghe Ind Estate, Mouding 650000, Yunnan, Peoples R China
4.Guizhou Key Lab Agr Biotechnol, 1 Jinnong Rd, Guiyang 550009, Peoples R China
5.Yunnan Agr Univ, Journal Editorial Board, 452 Fengyuan Rd, Kunming 650000, Yunnan, Peoples R China
关键词： Sufu; Racemosus mucor fermentation; Gel; Structure; Formation mechanism
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2024 年 203 卷
页码：
收录情况： SCI
摘要： Sufu, a traditional fermented soybean product, known for its cheese-like texture, has not been extensively studied regarding the mechanisms responsible for the formation of this unique texture in sufu gels. In order to explore this phenomenon, an analysis was conducted on the texture, physicochemical properties, and microstructure of sufu gels fermented by mucor racemosus at different intervals. The findings indicated no significant difference in water holding capacity (WHC) of sufu gel at 0 h, 24 h, and 48 h, but a notable increase in WHC was observed at 72 h and 96 h (p<0.05). The hardness of sufu gel at 72 h and 96 h was found to be low, with values of 4.8 +/- 0.56 N and 4.99 +/- 0.54 N, respectively, indicating a soft texture of sufu. The peak of protease activity at 48 h was 38.19 U/g. Following fermentation for 24 h and 48 h, the secondary structure of sufu gel was predominantly composed of beta-sheet, while alpha-helix was the primary secondary structure at 72 h and 96 h. Analysis using the scanning electron microscope (SEM) and confocal laser scanning microscopy (CLSM) analysis revealed the network-like structures present in sufu gel. These findings offer valuable insights for enhancing gel properties and sensory characteristics.
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