原料豆粉与湿法加工豆粉贮藏品质及蛋白结构稳定性研究  

Comparison on storage quality and protein structure stability of raw soybean flour and wet processed soybean flour

作　　者：赵思岑 曲敏[1] 王宇 陈红丽 孙冰玉[1] 朱秀清[1] 黄雨洋 ZHAO Sicen;QU Min;WANG Yu;CHEN Hongli;SUN Bingyu;ZHU Xiuqing;HUANG Yuyang(School of Food Engineering,Harbin University of Commerce,Key Laboratory of Food Science and Engineering in Heilongjiang Province,Key Laboratory of Comprehensive Processing of Grain Food and Grain Resources in Heilongjiang Province,Harbin 150028)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江省普通高校食品科学与工程重点实验室,黑龙江省谷物食品与谷物资源综合加工重点实验室,哈尔滨150028

出　　处：《中国食品添加剂》2023年第2期93-101,共9页China Food Additives

基　　金：黑龙江“百千万”工程科技重大专项(2019ZX08B01)。

摘　　要：豆粉富含蛋白质、脂肪酸等营养物质,可作为配料添加到多种食品中。本文研究不同储藏时间对原料豆粉(FFSF)与湿法加工豆粉(WPSF)蛋白的二级结构、游离巯基与总巯基含量、羰基含量、粒径分布、扫描电镜等结构性质,及对润湿性、DSI值、溶解性、堆积密度等理化性质的影响。结果表明:新鲜制备的WPSF较FFSF的氧化程度高。随着储藏时间的延长,豆粉蛋白质二级结构逐渐由规则有序稳定向无规则无序结构发生转变,且无序结构多集中在无规则卷曲上;游离巯基与总巯基含量下降;羰基含量上升;豆粉溶解性和DSI值下降、润湿性上升;堆积密度下降;表面结构破碎且不均一。Soybean flour is rich in protein,fatty acids and other nutrients,which can be added to a variety of foods as ingredients. In this paper,the effects of different storage time on the secondary structure,free and total sulfhydryl content,carbonyl content,particle size distribution,scanning electron microscope and other structural properties of raw soybean flour(FFSF)and wet processed soybean flour(WPSF)protein,as well as the physical and chemical properties such as wettability,DSI value,solubility and bulk density were studied. The results showed that the oxidation degree of freshly prepared WPSF was higher than that of FFSF. With the extension of storage time,the secondary structure of soybean flour protein changed from regular and stable to irregular and disordered structure,and no need for the structure to focus on irregular curl;the content of free sulfhydryl and total sulfhydryl decreased;carbonyl content increased;the solubility and DSI value of soybean flour decreased and the wettability increased;the bulk density decreased;the surface structure was broken and uneven.

关 键 词：豆粉 贮藏 蛋白 氧化 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]