发酵大豆乳清W/O缓释凝固剂对大豆全粉乳液凝胶特性的影响  

Effects of Water-in-Oil Slow-Release Coagulants Based on Fermented Soybean Whey on Gel Properties of Whole Soybean Flour

作　　者：衣鸿博 李君 李佳怡 王鹏 王胜男 刘贺 YI Hongbo;LI Jun;LI Jiayi;WANG Peng;WANG Shengnan;LIU He(College of Food Science and Technology,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：《食品科学》2024年第23期54-61,共8页Food Science

基　　金：辽宁省中央引导地方科技发展专项(2023JH6/100400017);渤海大学校级科研项目(0522xn052)。

摘　　要：以超微粉碎处理的大豆全粉为原料,在发酵大豆乳清缓释条件下,采用动态高压微射流协同处理大豆全粉乳液,探究不同发酵工艺制备的大豆乳清发酵液及其缓释凝固剂对大豆全粉乳液凝胶特性的影响。结果表明:W/O大豆乳清嗜热链球菌发酵浓缩液诱导的大豆全粉凝胶的凝胶强度和持水性最高(24.48 g和91.43%),在动态流变学特性中表现出较强的储能模量和屈服应力(498.22 Pa),且抗变形性强、不易断裂。包埋处理控制了离子释放速率,实现了缓慢凝胶的目的。发酵大豆乳清缓释凝固剂的开发应用于全豆凝胶制品生产中,能有效解决快速凝胶导致的网络结构粗糙问题,具有广阔的应用前景。In this study,ultrafine-pulverized whole soybean flour was reconstituted in boiling water and treated by dynamic high pressure microfluidization after cooling down to ambient temperature.Four fermented soybean wheys were prepared by fermentation with Lactobacillus bulgaricus or Streptococcus thermophilus followed by evaporative concentration or the reverse sequence and used separately to prepare water-in-oil(W/O)slow-release coagulants.The effects of different slow-release coagulants on the gel properties of reconstituted whole soybean flour were investigated.The results showed that the gel with fermented soybean whey obtained by S.thermophilus fermentation followed by concentration had the highest gel strength(24.48 g)and water-holding capacity(91.43%)and exhibited high storage modulus(G’)and yield stress(498.22 Pa)in dynamic rheological test.Moreover,it had strong resistance to deformation and breakage.Encapsulation treatment effectively controlled ion release rates,thereby enabling slow gelation.The development and application of controlled-release coagulants based on fermented soybean whey in the production of whole soybean gel products can effectively address the problem of rough network structures caused by rapid gelation,so the controlled-release coagulants will have broad application prospects.

关 键 词：动态高压微射流 大豆全粉乳液凝胶 大豆乳清发酵液 包埋处理 动态流变学 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]