液压冷榨大豆饼粕蛋白提取工艺优化及其应用现状分析  

Optimization of Hydraulic Cold-Pressed Soybean Cake Meal Protein Extraction Process and Analysis of Its Application Status

作　　者：蒋林斌[1] 黄广君[2] JIANG Lin-bin;HUANG Guang-jun(School of Chemistry and Chemical Engineering,Guangxi University,Nanning 530004,China;College of Food and Quality Engineering,Nanning University,Nanning 530200,China)

机构地区：[1]广西大学化学化工学院,南宁530004 [2]南宁学院食品与质量工程学院,南宁530200

出　　处：《中国调味品》2025年第3期125-128,共4页China Condiment

基　　金：广西重点研发项目(2023AB01324);2022年广西高校中青年教师科研基础能力提升项目(2022KY1788);2021年南宁学院教授培育工程项目(2021JSGC05);2022年国家级大学生创新创业训练计划项目(202211549008)。

摘　　要：随着消费者对植物蛋白的需求不断增加,在植物蛋白市场中,大豆蛋白由于其营养价值和功能特性而被广泛应用。然而,工业生产的大豆饼粕中含有机溶剂,严重制约着大豆蛋白在绿色食品和有机食品领域中的应用。大豆的压榨方式主要为螺旋压榨法和液压冷榨压榨法,两种压榨方法对大豆饼粕中蛋白的品质均会产生影响。该研究基于此,对比螺旋压榨法和液压冷榨压榨法对大豆饼粕蛋白提取率和品质的影响,最终确定采用液压冷榨压榨法压榨大豆,获得的大豆饼粕中蛋白提取率和品质均更高。以液压冷榨压榨法压榨的大豆饼粕为原材料,对其蛋白和脂质的提取工艺进行研究和优化。结果表明,最佳的大豆饼粕蛋白和脂质提取工艺为pH值10、提取时间45 min和料液比例1∶20。With consumers'increasing demand for plant protein,soybean protein is widely used in the plant protein market due to its nutritional value and functional properties.However,the industrially produced soybean cake meal contains organic solvents,which seriously restricts the application of soybean protein in the fields of green food and organic food.The main pressing methods of soybean are screw pressing method and hydraulic cold-pressing method.Both pressing methods have an effect on the quality of protein in soybean cake meal.On this basis,the effects of screw pressing method and hydraulic cold-pressing method on the extraction rate and quality of soybean protein are compared.It is finally determined that the soybean pressed by hydraulic cold-pressing method has higher extraction rate and quality of protein in the soybean cake meal.With soybean cake meal pressed by hydraulic cold-pressing method as the raw material,the extraction process of its protein and lipid is studied and optimized.The results show that the optimal process for the extraction of protein and lipid from soybean cake meal is pH value of 10,extraction time of 45 min and solid-liquid ratio of 1∶20.

关 键 词：液压冷榨法 大豆蛋白 副产物 工艺优化 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]