均质/加热条件下组分缺失型原料豆乳理化特性研究  

Physicochemical Properties of Soymilk Prepared from Component Deficient Soybean under Homogenization or Heating Conditions

作　　者：吴海波 张麒 邱硕[4] 黎冬梅 张茵茵 江龙 WU Haibo;ZHANG Qi;QIU Shuo;LI Dongmei;ZHANG Yinyin;JIANG Long(College of Food Engineering,Beibu Gulf University,Qinzhou 535011,China;Qinzhou Key Laboratory of Characteristic Fruits and Vegetables Fermentation,Beibu Gulf University,Qinzhou 535011,China;College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China;College of Food Science,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]北部湾大学食品工程学院,钦州535011 [2]北部湾大学钦州市特色果蔬发酵重点实验室,钦州535011 [3]广西大学轻工与食品工程学院,南宁530004 [4]东北农业大学食品学院,哈尔滨150030

出　　处：《农业机械学报》2021年第8期374-385,共12页Transactions of the Chinese Society for Agricultural Machinery

基　　金：广西自然科学基金项目(2018GXNSFAA294067、2020GXNSFAA259027);广西大学生创新创业训练计划项目(201911607108、201911607109)。

摘　　要：为探究脂氧酶缺失型大豆品种东富3、7S球蛋白缺失型大豆品种东富2为原料生产的豆乳理化性质,以普通大豆品种黑农64为对照,分别探究均质(80 MPa)、加热工艺(95℃、25 min)对3种原料豆乳理化性质的影响。结果显示未均质加热前,东富3生豆乳的蛋白溶解度、游离巯基含量在3种豆乳中最高,平均粒径、浊度、粘度、离心沉淀率最低;东富2生豆乳的蛋白溶解度、游离巯基含量显著低于正常品种黑农64生豆乳(p<0.05),平均粒径、浊度、粘度、离心沉淀率显著大于黑农64生豆乳(p<0.05),即生豆乳中东富3物理稳定性最高,东富2物理稳定性最低。均质后,所有豆乳的蛋白溶解度、游离巯基含量均增加,平均粒径、浊度、粘度均降低。东富2和黑农64豆乳均质后离心沉淀率显著下降(p<0.05),而东富3豆乳离心沉淀率与均质前无显著差异(p>0.05),但物理稳定性仍然最高,东富2均质豆乳物理稳定性仍最低。加热后3种豆乳的蛋白溶解度、平均粒径、粘度均增加,而游离巯基含量、离心沉淀率均下降,较与均质,加热对豆乳物理稳定性提升效果更显著(p<0.05)。加热后东富3豆乳平均粒径和离心沉淀率仍然最低,尽管受热后东富2豆乳粒径增加幅度大于其他2个品种,但较高的粘度使其离心沉淀率下降程度最大,物理稳定性优于加热后的黑农64豆乳。豆乳微观结构图显示均质、加热前后3种豆乳油滴尺寸变化与粒径结果一致。To investigate physicochemical properties of soymilk made from soybean varieties with special protein composition,the effect of homogenization(80 MPa)and heating(95℃for 25 min)on physicochemical characteristics of soymilk prepared respectively from soybean genotype lacking lipoxygenase(Dongfu 3)and soybean lacking 7S globulin(Dongfu 2)was studied with ordinary soybean variety of Heinong 64 as control.The result showed that raw soymilk made from Dongfu 3 soybean null in lipoxygenase showed higher protein solubility,free sulfydryl group content and lower average particle size,turbidity,apparent viscosity,centrifugal precipitation percent than the other varieties evaluated before homogenization and heating,but raw soymilk prepared from Dongfu 2 soybean lacking 7S showed the lowest protein solubility,free sulfydryl group content and highest average particle size,turbidity,apparent viscosity,centrifugal precipitation percent,which meant the physical stability of Dongfu 3 raw soymilk was the highest and Dongfu 2 raw soymilk was the lowest among the all varieties evaluated before homogenization and heating.After homogenization,the protein solubility,free sulfhydryl content of all soymilk was increased,and the average particle size,turbidity and viscosity were decreased.Centrifugal precipitation percent of Dofu 2 and Heinong 64 soymilk was reduced significantly after homogenization(p<0.05).Though there was no significant difference in the centrifugal sedimentation percent between the homogenized and unhomogenized Dongfu 3 soymilk(p>0.05),the physical stability of DongFu 3 soymilk was still the highest and Dongfu 2 soymilk was the lowest after homogenization.After heating,the protein solubility,average particle size,turbidity and apparent viscosity of three varieties of soymilk were increased,while the free sulfhydryl group content and centrifugal precipitation percent were decreased.Although both heating and homogenization had a marked effect on the increase in the protein solubility and decrease in the centrifugal pre

关 键 词：脂氧酶缺失型大豆 7S球蛋白缺失型大豆 豆乳 均质 加热 理化特性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]