Process optimization,texture and microstructure of novel kelp tofu

作     者：Xianjiang Ye Li Chen Zhichen Su Xiaojuan Lin Jicheng Chen Xianjiang Ye;Li Chen;Zhichen Su;Xiaojuan Lin;Jicheng Chen

作者机构：College of Food ScienceFujian Agriculture and Forestry UniversityFuzhou 350002China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2023年第12卷第1期

页      面：111-118页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083202[工学-粮食、油脂及植物蛋白工程] 

基　　金：supported by the Natural Science Foundation of Fujian Province (2020J01558) the Expert Workstation of Fuzhou Hailin Food Co., Ltd 

主　　题：Laminaria japonica Aresch Enzymatic hydrolysis Antihypertensive peptide Kelp tofu 

摘      要：Laminaria japonica Aresch as an edible and medicine dual-purpose marine algae,has been gradually accepted by *** was Chinese traditional food,combining kelp function ingredients with tofu has practical *** extraction-optimization methodology and the sequences of kelp antihypertensive peptide(KAP)were *** sensory,whiteness,water retention ability(WRA)and microstructure of KAP tofu were *** scanning electron microscope(SEM)results showed KAP addition(20%)significantly improved the tofu texture,with a denser network composed of relatively even *** with gypsum tofu and glucose-δ-interior fat(GDL)tofu,KAP tofu had significantly higher WRA(94.49±0.49)%and sensory evaluation score value(92.54±0.52),and a significantly lower IC_(50) value at(2.06±0.04)mg/mL(P0.05).The maximum IC_(50) value(4.14 mg/mL)of kelp enzymatic hydrolysate was observed at enzyme(at an alkaline protease:trypsin ratio of 2:1)concentration 1.5%,temperature 55℃ and time 2 *** sequences of 8 identified peptides were Lys-Tyr,Phe-Tyr,Gly-Lys-Tyr,Ala-Lys-Tyr,Ser-Lys-Thr-Tyr,Lys-Lys-Phe-Tyr,Lys-Phe-Lys-Tyr and Ala-Lys-Tyr-Ser-Tyr with IC_(50) values of 5.24,4.83,7.94,7.52,20.63,15.33,10.73 and 2.42μmol/L,*** results indicated the potential use of KAP tofu as a valuable resource for development of functional foods.