大豆水溶性多糖的提取及其对酸性乳饮料的稳定作用  

Extraction of water-soluble soybean polysaccharides and its application in acid dairy beverages

作　　者：孙敏[1] 陈玮[2] 高红亮[1] 李庄[1] 常忠义[1] 

机构地区：[1]华东师范大学生命科学学院,上海200062 [2]三门峡职业技术学院,河南三门峡472000

出　　处：《西北农林科技大学学报（自然科学版）》2007年第1期106-109,共4页Journal of Northwest A&F University(Natural Science Edition)

摘　　要：采用正交试验研究了从豆渣中提取大豆水溶性多糖的工艺,并探讨了其对酸性乳饮料的稳定作用。结果表明,从豆渣中提取大豆水溶性多糖的最佳工艺为固液质量比1∶20,提取pH=3,提取温度120℃,提取时间1.5 h;对多糖提取率影响最大的因素是提取温度,其次是提取pH和提取时间;提取的大豆水溶性多糖在添加量为4.0 g/L、pH为4.0的酸性乳饮料中,其稳定作用最好,稳定效果与果胶相似,而明显优于阿拉伯胶、PGA和CM C。The paper studied the extraction technology of water-soluble soybean polysaccharides （SSPS） and its effect on the stability of acid dairy beverages. According to the results of the orthogonal experiment and its actural application,the ideal extraction process of SSPS was solid-liquid ratio. 1 ： 20,extraction temperature.120 ℃ ,extraction pH： 3,extraction time.1.5 hours. Among these factors the extraction temperature had the greatest influence on the extraction ratio of SSPS,extraction pH and extraction time also had influence on the yield of SSPS. SSPS at concentration of 4.0 g/L could stabilize acid dairy beverage which was prepared with 36 g/L skim milk and 50 g/L sugar at pH 4.0. The stability of SSPS was similar to that of pectin,but superior to that of Acacia gum,PGA and CMC.

关 键 词：大豆水溶性多糖 提取条件 酸性乳饮料 

分 类 号：TS209[轻工技术与工程—食品科学]