脱皮大豆等温吸水模型与复水磨浆工艺参数优化  

Isothermal Water Absorption Model of Peeled Soybean and Optimization of Process Parameters of Rehydration

作　　者：郭晓菲 郭琪琪 林晓姿[1,3] 梁璋成 何志刚[1,3] GUO Xiao-fei;GUO Qi-qi;LIN Xiao-zi;LIANG Zhang-cheng;HE Zhi-gang(Institute of Agricultural Engineering Technology,Fujian Academy of Agricultural Sciences,Fuzhou 350003,China;College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350003,China;Fujian Key Laboratory of Agricultural Products(Food)Processing,Fuzhou 350003,China)

机构地区：[1]福建省农业科学院农业工程技术研究所,福建福州350003 [2]福建农林大学食品科学学院,福建福州350003 [3]福建省农产品(食品)加工重点实验室,福建福州350003

出　　处：《食品工业科技》2020年第13期207-211,226,共6页Science and Technology of Food Industry

基　　金：福建省区域发展项目“大豆高效加工利用产业化关键技术开发”(2019N3008)。

摘　　要：目的:探讨脱皮大豆复水磨浆工艺参数对钝化大豆脂肪氧化酶及蛋白得率的影响,为高品质豆奶产品的研制提供理论与技术支持。方法:通过构建脱皮大豆的等温吸水模型来探讨吸水率与大豆蛋白得率的关系;以浸泡液温度、pH及浸泡时间为因子,大豆蛋白得率及脂肪氧化酶活性钝化指数为指标,优化脱皮大豆磨浆吸水工艺参数。结果与结论:脱皮大豆的等温吸水模型符合M=115.693-e^-(at2+bt+c),a、b、c为与温度有关的常数,磨浆大豆的复水吸水率达到90%以上时,大豆蛋白提取利用趋于最大值。影响大豆蛋白质得率的主次顺序为浸泡时间>浸泡温度>浸泡液pH,影响钝化脂肪氧化酶活性的主次顺序为浸泡温度>浸泡液pH>浸泡时间,综合考虑脂肪氧化酶活性钝化及蛋白得率,选优处理组合为浸泡液温度80℃、pH9,浸泡时间60 min,蛋白质得率可达90.76%,脂肪氧化酶活性钝化指数达92.78,脱去豆腥味效果显著。Objective:To explore the effect of process parameters of peeling soybean rehydration on the passivation of soybean fat oxidase and protein extraction utilization,and provide theoretical and technical support for the development of high quality soy milk products.Method:The relationship between water absorption rate and soybean protein yield by constructing an isothermal water absorption model of peeled soybean was studied,the soaking liquid temperature,pH value and soaking time as the factors,the soybean protein yield and lipoxygenase activity were used as indicators to optimize the refining water absorption process parameters of peeled soybeans.Results and conclusion:The results showed that the isothermal water absorption model of peeled soybeans was consistent with M=115.693-e^-(at2+bt+c),a,b,c were temperature-dependent constants,When the rehydration rate of reconstituted soybeans reached 90% or more,the yield of soy protein tended to be the maximum.The order affecting the yield of soybean protein extraction was soaking time>soaking temperature>soaking solution pH value.The order affecting the passivation of lipoxygenase activity is soaking temperature>soaking solution pH>soaking time.By comprehensive consideration of lipoxygenase activity passivation and protein extraction yield,when the optimal treatment combination was the temperature of soaking liquid 80℃,pH value 9,soaking time 60 min,the protein yield could reach 90.76%,lipid oxidase activity passivation index was 92.78,the effect of removing the bean odor was remarkable.

关 键 词：大豆 吸水率 蛋白提取得率 脂肪氧化酶 豆腥味 

分 类 号：TS205.1[轻工技术与工程—食品科学]