大孔树脂吸附对大豆清品质的改善作用  

Quality Improvement of Soybean Whey by Macroporous Resin Adsorption

作　　者：杨敏慧 张璇 周大宇 刘贺 霍达非 朱丹实 YANG Minhui;ZHANG Xuan;ZHOU Dayu;LIU He;HUO Dafei;ZHU Danshi(National and Local Joint Engineering Research Center for Storage,Processing and Safety Control Technology of Fresh Agricultural Products,College of Food Science and Technology,Bohai University,Jinzhou 121013,China;Liaoning Douhua Tianbao Food Technology Co.,Ltd.,Shenyang 110000,China)

机构地区：[1]渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013 [2]辽宁豆华天宝食品科技股份有限公司,辽宁沈阳110000

出　　处：《食品科学》2024年第20期100-106,共7页Food Science

基　　金：“十四五”国家重点研发计划重点专项(2022YFD2100302);辽宁省应用基础研究计划项目(2023JH2/101300171);辽宁省科技特派行动专项计划项目(2023020685-JH5/104)。

摘　　要：为降低大豆加工副产物大豆清中的二价阳离子含量和豆腥味,通过分析大豆清的钙离子脱除率、镁离子脱除率、蛋白损失率,结合感官评价对8种大孔树脂进行筛选,得到较为合适的大孔树脂类型。对筛选出的大孔树脂吸附大豆清的工艺条件进行优化,并利用顶空固相微萃取结合气相色谱-质谱联用技术对吸附前后大豆清中的豆腥风味物质进行评价。结果表明D851大孔树脂对大豆清的吸附效果较好。当150 mL大豆清采用4 g树脂吸附40 min时,钙、镁离子脱除率分别为76.03%和85.88%,蛋白损失率为7.27%。经大孔树脂吸附后大豆清的感官风味得到明显改善,豆腥风味物质反式-2-己烯醛、正己醇和1-辛烯-3-醇经大孔树脂吸附后含量分别下降了3.92%、24.33%和31.21%。豆清中原有的反,反-2,4-癸二烯醛、反,反-2,4-壬二烯醛、苯甲醛等物质经吸附后未被检出。大豆清经过D851大孔树脂在合适的条件下吸附可以有效降低大豆清中钙、镁离子含量,改善豆腥味并较好地保留豆清中的蛋白质。本研究可为大豆清工业化利用提供理论指导。To reduce the divalent cation content and beany odor of soybean whey,eight types of macroporous resins were screened based on the removal rates of calcium and magnesium ions,protein loss rate and sensory evaluation.The conditions for the adsorption of soybean whey by the selected macroporous resin were optimized.Headspace solid-phase microextraction(HS-SPME)coupled with gas chromatography-mass spectrometry(GC-MS)was used to evaluate beany odorants before and after adsorption.The results showed that D851 macroporous resin had an excellent adsorption capacity for soybean whey.When 150 mL of soybean whey was treated with 4 g of D851 resin for 40 minutes,the removal rates of calcium and magnesium ions were 76.03%and 85.88%,respectively,and the protein loss rate was 7.27%.The sensory flavor was significantly improved after adsorption with macroporous resin.In addition,the contents of the beany odorants trans-2-hexenal,n-hexanol,and 1-octen-3-ol decreased by 3.92%,24.33%,and 31.21%,respectively.Trans,trans-2,4-decadienal,trans,trans-2,4-nonadienal,and benzaldehyde were completely removed.The adsorption of soybean whey by D851 macroporous resin under suitable conditions can effectively reduce the contents of calcium and magnesium ions and decrease the beany odor while retaining proteins.This study can provide theoretical guidance for the industrial application of soybean whey.

关 键 词：大豆 豆清 大孔树脂 脱盐 豆腥味 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]