黄浆水中功能性成分研究及利用现状  

Research and utilization status of functional components in soy whey

作　　者：王胜男 王冰冶 曲丹妮 何余堂 刘贺 WANG Shengnan;WANG Bingye;QU Danni;HE Yutang;LIU He(College of Food Science and Engineering,Bohai University,Jinzhou 121013,China)

机构地区：[1]渤海大学食品科学与工程学院,辽宁锦州121013

出　　处：《渤海大学学报（自然科学版）》2021年第1期22-28,共7页Journal of Bohai University:Natural Science Edition

基　　金：辽宁省自然科学基金项目(No:2019-MS-004)。

摘　　要：黄浆水是加工豆腐和大豆分离蛋白产生的副产物,其中含有很多生物活性成分,如大豆乳清蛋白、大豆低聚糖、大豆异黄酮等.这些物质具有抗癌、降血压、增强免疫力、防止便秘、预防骨质疏松症,预防心血管疾病等作用.此外,黄浆水极易腐败变质,化学需氧量(COD)、生物需氧量(BOD)值非常高,直接排放不仅造成生物活性成分的大量损失,而且对环境造成极大的污染.综述了黄浆水中大豆乳清蛋白、大豆低聚糖和大豆异黄酮的性质,回收方式及利用方面的研究进展,旨在为黄浆水中功能性成分的回收及利用提供一定参考.Soy whey is a by-product generated from tofu and soy protein isolate production,which contains many bioactive components,such as soy whey protein,soybean oligosaccharide,soy isoflavone.These substances have the function of anti-cancer,lowering blood pressure,enhancing immunity,preventing constipation,preventing osteoporosis,preventing cardiovascular diseases.In addition,soy whey is easy to putrefy,but its chemical oxygen demand(COD),biological oxygen demand(BOD)value is very high;direct discharge not only causes a lot of loss of biological active components,but also causes great pollution to the environment.The properties,recovery methods and utilization of soy whey protein,soybean oligosaccharide and soy isoflavone in soy whey were reviewed in this paper in order to provide some references for the recovery and utilization of functional components in soy whey.

关 键 词：黄浆水 大豆乳清蛋白 大豆低聚糖 大豆异黄酮 

分 类 号：TS209[轻工技术与工程—食品科学]