The increase in tofu strength and decrease in water-loss rate was related to the increase of SH groups in soymilk and the increase of surface hydrophobicity.

• 分析了不同加热条件下 ,豆浆中蛋白的表面疏水性和巯基含量 ,得出豆浆蛋白表面疏水性的增加和巯基含量的增多 ,可以使豆腐强度增大 ,失水率降低。