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Inhibitory Effect of Vitamin E on the Quality Deterioration of Leisure Dried Tofu Induced by Oxidative Initiators
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Na YAN, Wanying HE*, Zhanrui HUANG*, Hengping ZHOU, Hao CHEN, Xiaohu ZHOU, Liangzhong ZHAO
Science and Technology of Food Industry | 2026, 47(13) : 377 - 385
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Science and Technology of Food Industry | 2026, 47(13): 377-385
• Storage and Preservation •
Inhibitory Effect of Vitamin E on the Quality Deterioration of Leisure Dried Tofu Induced by Oxidative Initiators
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Na YAN, Wanying HE*, Zhanrui HUANG*, Hengping ZHOU, Hao CHEN, Xiaohu ZHOU, Liangzhong ZHAO
Affiliations
  • College of Food and Chemical Engineering, Shaoyang University, Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Hunan Engineering Research Center of Green Processing and Equipment of Hunan-style Food, Shaoyang 422000, China
Published: 2026-07-01 doi: 10.13386/j.issn1002-0306.2025070125
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In this study, leisure dried tofu (LD-tofu) was prepared with the marinade treated with vitamin E (VE) and oxidation initiators (chlorophyl and 2,4-dimethylvaleronitrile), and the inhibitory effects of VE on the quality deterioration of LD-tofu were analyzed from the perspectives of nutritional composition, characteristic oxidation indicators, texture characteristics, intermolecular forces and microstructure. Compared the change trend of LD-tofu quality characteristics between initiators group and initiators+VE group, it was found that VE could effectively inhibit the oxidative loss of protein (18.69 g/100 g) and fat (12.97 g/100 g) of LD-tofu under storage for 45 d, and inhibit the early accumulation of POV (0.16 g/100 g) and TBARS value (1.38 mg/kg). The intermolecular force analysis showed that VE could stabilize the hydrophobic interaction of LD-tofu in the range of 0.20~0.22 in 0~45 d, and the protein gel structure network was relatively dense. The inhibitory effect of VE declined rapidly, the protein content decreased to 15.46 g/100 g, the pores of protein gel increased significantly, and the POV, TBARS, anisidine and b* values increased significantly in 60~90 d. The results showed that VE could be used for rapid intervention in the early stage of storage of LD-tofu caused by oil oxidation, and the inhibitory effect was weak or not obvious in 60~90 d. The research results can provide theoretical support for the expansion of VE application and the quality and safety control of LD-tofu.

leisure dried tofu  /  oil oxidation  /  vitamin E  /  quality change  /  antioxidant
颜娜, 何婉莹, 黄展锐, 周衡平, 陈浩, 周小虎, 赵良忠. 维生素E对氧化引发剂诱导的休闲豆干品质劣化的抑制作用. 食品工业科技, 2026 , 47 (13) : 377 -385 . DOI: 10.13386/j.issn1002-0306.2025070125
Na YAN, Wanying HE, Zhanrui HUANG, Hengping ZHOU, Hao CHEN, Xiaohu ZHOU, Liangzhong ZHAO. Inhibitory Effect of Vitamin E on the Quality Deterioration of Leisure Dried Tofu Induced by Oxidative Initiators[J]. Science and Technology of Food Industry, 2026 , 47 (13) : 377 -385 . DOI: 10.13386/j.issn1002-0306.2025070125
Year 2026 volume 47 Issue 13
120
52
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doi: 10.13386/j.issn1002-0306.2025070125
  • Receive Date:2025-07-10
  • Online Date:2026-10-24
  • Published:2026-07-01
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  • Received:2025-07-10
Affiliations
    College of Food and Chemical Engineering, Shaoyang University, Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Hunan Engineering Research Center of Green Processing and Equipment of Hunan-style Food, Shaoyang 422000, China
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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