大豆乳清蛋白特性及回收利用研究进展  

Research Progress on Characteristics and Recycling of Soybean Whey Proteins

作　　者：文伟 胡淼 侯丽真 高雅鑫 田志良 李丹枫 范蓓[1] 王凤忠[1] 李淑英[1] WEN Wei;HU Miao;HOU Lizhen;GAO Yaxin;TIAN Zhiliang;LI Danfeng;FAN Bei;WANG Fengzhong;LI Shuying(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China)

机构地区：[1]中国农业科学院农产品加工研究所,北京100193

出　　处：《食品工业科技》2023年第9期413-421,共9页Science and Technology of Food Industry

基　　金：山东省重点研发计划(2022CXGC010602);大豆产业技术体系(CARS-04)。

摘　　要：大豆分离蛋白加工过程中产生大量乳清废水,直接排放会造成环境污染和资源浪费。大豆乳清废水中含有大豆乳清蛋白(Soybean Whey Proteins,SWP)、大豆异黄酮、大豆低聚糖等多种营养成分,其中大豆乳清蛋白应用价值极高,富含胰蛋白酶抑制剂、β-淀粉酶、大豆血球凝集素、脂肪氧合酶等多种功能因子。基于此,本文针对大豆乳清蛋白的回收利用,归纳总结了大豆乳清蛋白中的主要组成成分,并对各组分的研究利用以及其功能特性进行总结与分析,同时对大豆乳清蛋白的回收方法及利用进行了梳理,以期为工业生产实践中高值化利用提供理论和技术上的参考。Soybean protein isolate processing and production produces a large amount of soybean whey wastewater,which causes environmental pollution and waste of resources directly discharged.Soybean whey wastewater contains soybean whey proteins(SWP),soybean isoflavones,soybean oligosaccharides and other nutrients,of which soybean whey proteins application value is extremely high,rich in trypsin inhibitors,β-amylase,soybean hemagglutinin,lipoxygenase and other functional factors.Therefore,with regard to the recycling of soy whey proteins,this paper sumerizes the main components in soybean whey proteins,analyses functional properties and research purposes of each component,and sortes out the recovery methods and applications of soy whey proteins.The aim of this paper is to provide a theoretical and technical reference for high value utilisation in industrial production practice.

关 键 词：大豆乳清蛋白 组分成分 理化性质 分离提取 食品应用 

分 类 号：TS201[轻工技术与工程—食品科学]