文献类型：期刊文献

英文题名：A Novel Approach to Improving the Quality of Bittern-Solidified Tofu by W/O Controlled-Release Coagulant. 1: Preparation of W/O Bittern Coagulant and Its Controlled-Release Property

作者：Li, Jinlong[1,2];Qiao, Zhihong[3];Tatsumi, Eizo[4];Saito, Masayoshi[4];Cheng, Yongqiang[1,2];Yin, Lijun[1,2]

第一作者：Li, Jinlong

通讯作者：Cheng, YQ[1]

机构：[1]China Agr Univ, Coll Food Sci & Nutr Engn, Key Lab Funct Dairy Sci Beijing, Beijing 100083, Peoples R China;[2]China Agr Univ, Coll Food Sci & Nutr Engn, Minist Educ, Beijing 100083, Peoples R China;[3]Beijing Union Univ, Tourism Inst, Beijing 100101, Peoples R China;[4]Japan Int Res Ctr Agr Sci, Food Sci & Technol Div, Tsukuba, Ibaraki 3058686, Japan

第一机构：China Agr Univ, Coll Food Sci & Nutr Engn, Key Lab Funct Dairy Sci Beijing, Beijing 100083, Peoples R China

通讯机构：[1]corresponding author), China Agr Univ, Coll Food Sci & Nutr Engn, Key Lab Funct Dairy Sci Beijing, POB 40,17 Qinghua East Rd, Beijing 100083, Peoples R China.

年份：2013

卷号：6

期号：7

起止页码：1790-1800

外文期刊名：FOOD AND BIOPROCESS TECHNOLOGY

收录：;EI(收录号：20132616457075);Scopus(收录号：2-s2.0-84879290649);WOS:【SCI-EXPANDED(收录号:WOS:000320695700017)】；

基金：This research was carried out with the financial support of the National Science Foundation of China (Project No. 31171648) and the National Key Technologies R&D Program (No. 2011BAD23B04). The corresponding author is thankful for the support from the Program for New Century Excellent Talents in University (NCET-09-0741) and the support from Chinese Universities Scientific Fund (2012YJ087).

语种：英文

外文关键词：W/O emulsion; Preparation; Bittern coagulant; Controlled-release; Tofu quality

摘要：To explore the controlled-release capacity and potential application of water in oil (W/O) emulsions, W/O emulsions with bittern solution as the aqueous phase were prepared with polyglycerol polyricinoleate (PGPR) as the emulsifier. Several factors that influenced the preparation of W/O bittern coagulants were investigated. Optimized conditions were applied as follows: bittern solution/oil phase at 4:6 or 5:5 (w/w), processing temperature at 65 A degrees C, emulsifier concentration higher than 0.6 wt% and high-pressure homogenization at 60 MPa; W/O emulsions that had a good particle size distribution, good rheological properties, good embedding ratio and high stability were prepared. The optimized W/O emulsions also exhibited the expected controlled-release ability, affected by the bath temperature, shear speed and emulsion characteristics. The preliminary results also showed that the application of W/O emulsions has the potential to improve tofu quality by delaying the solidification of soybean protein and creating a much smoother and finer gel structure.