热处理对豆浆和大豆浓缩蛋白乳中硫胺素含量的影响  

Effect of Thermal Processing on Thiamine Content in Soymilk and SPC Milk

作　　者：吕玉翠[1] 华欲飞[1] 孔祥珍[1] 刘晓恒[1] 

机构地区：[1]江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《大豆科学》2012年第6期984-987,共4页Soybean Science

基　　金：国家自然科学基金主任基金(21146002);江南大学食品科学与技术国家重点实验室开放课题资助课题(SKLF-ZZB-201202);国家“十二五”支撑计划(2012BAD34B04)

摘　　要：对豆浆和大豆浓缩蛋白(SPC)乳在不同温度(90～130℃)和时间(0～60 min)的热处理,并测定样品中硫胺素含量的变化。其中SPC蛋白乳中按照国标加入硫胺素进行营养强化。结果硫胺素在豆浆和SPC蛋白乳中的热破坏率都随加热温度的升高而增加。各温度下硫胺素含量减少90%所需要的时间(D值)也符合一级反应动力学的变化规律。根据阿累尼乌斯方程所得的反应动力学参数可以看出2种样品中硫胺素的热损失都符合一级反应动力学,但二者的动力学参数不相同,豆浆较SPC蛋白乳的热敏性较差。Soymilk and Soybean protein concentrate（SPC）milk were heated under certain temperatures（90-130℃）and times（0-60 min）.The thiamine content of the two samples was determined.The thiamine was putted in SPC milk according to GB14800-1994.Thermal degradation of thiamine in soymilk and SPC milk increased as the temperature increases.The decimal reduction time（D value）,which was the time for 90% destruction of the thiamine at the specified temperature,was fitted the first-order reaction.According to the Arrhenius Equation,kinetic data on the thermal degradation of thiamine in soymilk and SPC milk were fitted with the first-order reaction but the kinetic parameters of the two samples were different.As compared to SPC milk,soymilk was less sensitive to thermal processing.

关 键 词：豆浆 大豆浓缩蛋白(SPC)乳 硫胺素 热处理 反应动力学 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]