大豆多糖胶制备工艺的优化研究  

Optimization of preparation process for soybean polysaccharide gel

作　　者：涂宗财[1,2] 胡月明[1] 王辉[1] 陈智韡[1] 张秋婷[1] 刘玮[1] 张兰[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]江西师范大学,江西南昌330022

出　　处：《食品工业科技》2012年第23期218-221,225,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(20976078)

摘　　要：以豆渣为原料,通过六偏磷酸钠辅助酸法制备大豆多糖胶,以半乳糖醛酸含量和凝胶强度为指标,在单因素实验的基础上,通过L9(34)正交实验得到大豆多糖胶的最佳制备工艺条件为:料液比1∶15、制备温度80℃、六偏磷酸钠浓度0.8%、pH6.0、制备时间1h,此时大豆多糖胶的得率为8.99%、半乳糖醛酸含量为50.78%、凝胶强度为54.02g,综合指标最优。Adopted okara as material, through acid assisted by sodium hexametaphosphate method to prepare soybean polysaccharide gel. Based on single factor experiments, through multiple- indicators orthogonal experimental designs （L9 （34） ）, used concentration of galacturonic acid and gel strength as indicators, then obtained the optimum processing conditions= solid-liquid ration 1：15, sodium hexametaphosphate concentration 0.8%,pH6.0,temperature 80℃, reaction time 1h. With the developed production process, the yield of soybean polysaccharide gel was 8.99%, the concentration of galacturonic acid was 50.78%, and the gel strength was 54.02g.

关 键 词：豆渣 大豆多糖胶 优化 凝胶性 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]