臺灣博碩士論文加值系統

從硬豆腐的製程中發現，當水/豆比在 9 至 10 之間，且CaSO4.2H2O 添加濃度在 0.4% 時，所得到硬豆腐之收率、保水力、蛋白質與固形物回收率、及異黃酮的保留率皆是最高。另外從掃描式電子顯微鏡的觀察結果中發現該硬豆腐的微細結構最為連續與均勻。綜合 tricine-SDS-PAGE 之分析結果與豆腐水中總氮及胺基態氮含量變化顯示，於此條件下所得到之豆腐水中，其低分子量蛋白質的含量最少；因此證明於該生產條件下所得到之硬豆腐因其微細結構的均勻與完整，而能有效保留低分子量蛋白質、水溶性固形物 (包括親水性異黃酮) 及水分於硬豆腐的結構中，故而能得到高豆腐收率、高保水力、高蛋白質與固形物回收率、及最大異黃酮保留率的硬豆腐。
從水/豆比對豆漿與硬豆腐中異黃酮的萃取率與保留率的結果中發現；當水/豆比在 5 至 11 之間時，親水性異黃酮- daidzin、 genistin的萃取率是隨水/豆比值的上升而逐漸增加，至水/豆比 9 時即達到最高；但是厭水性異黃酮- daidzein、genistein 之萃取率則不受水/豆比所影響。而親水性異黃酮- daidzin 與 genistin 於硬豆腐中的保留率，則是隨水/豆比的上升而逐漸增加，至水/豆比 9-10 之間達到最高，繼續提高水/豆比值至 11 反呈現下降的趨勢。此乃因以水/豆比 9-10 所生產的硬豆腐，具有最均勻、完整的微細結構，因保水力高故能有效保留親水性異黃酮於硬豆腐的結構中。但是厭水性異黃酮- daidzein 與 genistein 則於水/豆比 5-7 之硬豆腐中，方有最高的保留率，繼續提高水/豆比，反導致厭水性異黃酮保留率的下降。其原因可能是；daidzein 與 genistein 藉厭水性鍵結與蛋白質產生結合，然隨水/豆比值之上升而造成鍵結強度的遞減，因此導致厭水性異黃酮無法被有效保留於高水/豆比的硬豆腐結構中。
至於硬豆腐的硬度、彈性、膠性與咀嚼度則是隨 CaSO4.2H2O 添加濃度的增加而逐漸提高，但隨水/豆比值的增加而呈現遞減的趨勢。至於內聚力則反應硬豆腐微細結構的連續與完整；當結構的連續性低且出現斷層或大孔隙時，該硬豆腐的內聚力低，但隨結構連續性與緻密度的提高，內聚力亦逐漸上升。
將豆腐水完全回添於硬豆腐的製程，本研究發展出一套“豆腐水回添豆腐”之製造程序。水/豆比必需限制在 9 至 11 之間，並且以四倍黃豆重量的豆渣萃取水研磨黃豆，該豆漿經過濾、加熱與冷卻後，將同溫的豆腐水緩緩添加於 73℃ 的豆漿中，並以 75 rpm 之轉速攪拌，調整 CaSO4.2H2O 之最終濃度為 0.4% (w/v)。靜待約 20 分鐘後，將形成的豆花轉倒入不鏽鋼製模具中，施壓排出豆腐水、得到硬豆腐。以此流程得到的硬豆腐，其豆腐收率、蛋白質回收率、固形物回收率與保水力分別為；238 g tofu/100 g soybean、68.3%、53.3% 及 73.0；和傳統硬豆腐品質十分相近。
利用粉碎技術將豆渣磨細後，用於製備全大豆豆腐，此可將原留在豆渣中的纖維及異黃酮等機能性成分保留於豆腐中。豆渣如未經細磨處理，直接用於全大豆豆腐的製造；除 CaSO4.2H2O外，尚需配合麩胺醯胺酸轉胺酶 (MTGase) 的添加方能使豆腐凝固。且該硬豆腐的口感極差，故豆渣仍需經過細磨的處理，方能改善其適口性與凝膠品質。實驗結果中發現，豆渣只要經細磨處理至可通過 40 mesh (425 μm) 篩網，並於水/豆比12之條件下，依傳統豆腐製造程序即可製得”機能性豆腐”。至於”機能性豆腐”最適凝固條件的探討及其機能性成分之組成與含量的測定，已規劃於日後的研究計劃中進行分析。

It was found that the firm tofu made with the water-to-bean ratio at 9:1 and 10:1 and with 0.4% calcium sulfate gave the maximum tofu yield, the maximum protein and solid recovery, the best water retention ability, as well as the maximal retention of isoflavone-β-glucosides. This tofu was found to be most uniform and continuous in the microstructure. The results of gel electrophoresis and the ratio of amino nitrogen to total organic nitrogen indicated that the low molecular weight proteins in tofu whey were at their lowest when the tofu was made the water-to-bean ratio at 10:1 and with 0.4% CaSO4.2H2O. The SEM observations suggested that this tofu had the most uniform and homogenous microstructure and, consequently, could most efficiently retain soybean proteins, water and isoflavone-β-glucosides in the tofu gel. The hardness, gumminess and chewiness of firm tofu increased as the calcium sulfate concentration increased and as the water-to-bean ratio decreased.
The amount of extracted isoflavone-β-glucosides (daidzin and genistin) in soymilk increased with increasing water-to-bean ratios from 5 to 9, and reached the maximum level at the ratios of 9 to 11. On the other hand, the amount of extracted free isoflavones (daidzein and genistein) was not affected by the water-to-bean ratio, and their extracted amounts in soymilk were 2 - 4 folds of those in raw soybean. We suggested that these free isoflavones were mainly derived from the isoflavone-β-glucosides through enzymatic hydrolysis during the soymilk heating process. Tofu made with water-to-bean ratios of 9:1 and 10:1 had the maximal retention of isoflavone-β-glucosides, which we supposed to be due to the fine homogeneous network microstructure that effectively retained more isoflavone-β-glucosides through the hydrophilic interaction with protein. On the contrary, the retained amount of free isoflavones decreased significantly as the water-to-bean ratio increased from 7 to 11, due to their weakening hydrophobic interaction with protein.
The process for “tofu whey recycling in tofu making” was developed to solve the water pollution problem caused by the discharged tofu whey. The drained tofu whey from the water-to-bean ratios of 9-11 was added back to the raw soybeans, and the mixture was ground, filtered and heated to boiling. After cooling to 73℃, the recycled tofu whey of the same temperature was added to soymilk and the mixture were stirred at a speed of 75 rpm, and then a calcium sulfate suspension was added to give the final CaSO4.2H2O concentration of the soymilk to be 0.4% (w/w). After incubation for 20 min, the bean curd was molded and pressed to drain the tofu whey. The tofu yield (238 g tofu/100 g soybean), protein recovery (68.3%), solid recovery (53.3%), water retention ability (73.0), and textural properties of the tofu made with the recycling tofu whey, were comparable to those of conventional tofu.
In order to manufacture the “fiber and isoflavone enriched tofu”, namely “functional tofu”, the okara should be macerated to pass through 40-mesh sieve (particle diameter < 0.42 mm), and could obtain well-coagulated tofu with 0.4% CaSO4.2H2O as the coagulum. It was found that this “functional tofu” gave the maximum tofu yield, the maximum protein and solid recoveries as well as the best water retention ability at the water-to-bean ratio of 12. However, there still needs further research on the coagulating conditions for “functional tofu ” to get much higher protein and solid recovery, as well as the water retention ability。

中文摘要 i
英文摘要 iii
目錄 v
表次 viii
圖次 x
第一章 序言 1
第二章 文獻整理 3
第一節 大豆蛋白質的組成 3
第二節 豆腐凝膠機制的探討 8
第三節 豆腐的介紹 11
第三章 材料與方法 16
第一節：材料及試藥 16
第二節：方法 17
1. 傳統硬豆腐之製造 17
2. “豆腐水回添豆腐”之製造 17
3. “全豆豆腐”之製造 18
4. “機能性豆腐”之製造 19
5. 固形物含量測定及其回收率之分析 19
6. 蛋白質含量測定及其回收率之分析 20
7. 豆腐保水力之分析 21
8. 豆腐質地測定 21
9. 掃描式電子顯微鏡之觀察 21
10. 蛋白質的萃取與分析 22
11. 蛋白質定量法 23
12. 電泳(tricine SDS-PAGE) 23
13. 豆腐水成分分析 27
14. 異黃酮的萃取 28
15. 異黃酮之 HPLC 分析 29
16. MTGase 活性測定 29
17. 感官品評分析 30
18. 統計 30
第四章 結果與討論 32
第一節：硫酸鈣添加濃度對硬豆腐微細結構及豆腐水中蛋白質組成分布影響之探討 32
1. CaSO4.2H2O 添加濃度對硬豆腐收率、保水力、固形物與蛋白質回收率的影響 33
2. CaSO4.2H2O 添加濃度對硬豆腐微細結構的影響 34
3. CaSO4.2H2O 添加濃度對硬豆腐質地的影響 35
4. CaSO4.2H2O 添加濃度對豆腐水中蛋白質組成分布的影響 36
5. 結語 38
第二節：豆/水添加比例對硬豆腐品質及異黃酮萃取率與回收率的影響 39
1. 水/豆比對豆漿中之固形物與蛋白質含量及其回收率的影響 41
2. 水/豆比對硬豆腐品質與微細結構的影響 41
3. 水/豆比對豆漿及硬豆腐中異黃酮含量的影響 42
4. 以不同水/豆比所製硬豆腐之質地分析 44
5. 市售硬豆腐與以不同水/豆比所製硬豆腐之感官品評分析 44
6. 結語 45
第三節：“豆腐水回添豆腐”製程之開發與建立 46
1. “豆腐水回添豆腐之製備流程”與適用範圍 47
2. 豆腐水回添速率對“豆腐水回添豆腐”品質的影響 47
3. 以豆渣萃取水磨製豆漿對“豆腐水回添豆腐”的影響 49
4. 結語 50
第四節: “機能性豆腐”製備之研究 51
1. 豆渣的細碎處理與“全豆豆腐”之製備程序 52
2. “全豆豆腐”生產條件探討 53
3. “機能性豆腐”生產條件的探討 53
4. 結語 54
第五章 結論 56
第六章 參考文獻 59

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