In the present study, Premna microphylla turcz leaves (PMTLs) containing rich pectin and isoflavones were introduced to prepare packed tofu coagulated by lactic fermentation, in order to promote its physicochemical and functional properties. Results showed that the final storage (G′) moduli of packed tofu added with PMTL extracts range from 195.2 ± 5.6 Pa to 420.6 ± 10.3 Pa, which were significantly higher (P < 0.05) than the control (PMTL‐free, 99.5 ± 8.3 Pa). The hardness, gumminess and chewiness of packed tofu added with 0.8% (w/w) PMTL extracts were 1.43–1.49 times higher than the control without decreasing its water‐holding capacity and exhibited the highest scores of overall acceptability, which was recommended as the most acceptable concentration. The total phenolic and flavonoid contents of 0.8%‐PMTL supplementation in packed tofu were 1.20 and 1.65 times higher than the control and showed enhanced antioxidant properties in DPPH radical‐scavenging capacity, FRAP and RP.

中文翻译：

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小叶早熟叶提取物添加对乳酸发酵包装豆腐理化及抗氧化性能的影响

在本研究中，豆腐柴含有富含果胶和异黄酮柴叶（PMTLs）引入，以制备豆腐包装凝结由乳酸发酵，以促进其物理化学和功能特性。结果表明，添加PMTL提取物的包装豆腐的最终储藏模量（G '）为195.2±5.6 Pa至420.6±10.3 Pa，显着更高（P <0.05）比对照组（不含PMTL，99.5±8.3 Pa）。在不降低保水能力的情况下，添加0.8％（w / w）PMTL提取物的包装豆腐的硬度，胶质和耐嚼性比对照高1.43-1.49倍，并且表现出最高的总体可接受性，因此推荐作为最可接受的浓度。包装豆腐中添加0.8％-PMTL的总酚和类黄酮含量分别比对照高1.20和1.65倍，并显示出增强的DPPH自由基清除能力，FRAP和RP的抗氧化性能。