大豆油脂体稳定性与大豆走油研究进展  

Research progress on soybean oil body stability and soybean oil migration

作　　者：张玉荣[1] 王䶮 张咚咚 赵金凤 ZHANG Yurong;WANG Yan;ZHANG Dongdong;ZHAO Jinfeng(School of Food and Strategic Reserves,Henan University of Technology,Zhengzhou 450001,China;Hangzhou Grain Storage Co.,Ltd.,Hangzhou 311100,China)

机构地区：[1]河南工业大学粮食和物资储备学院,郑州450001 [2]杭州市粮食收储有限公司,杭州311100

出　　处：《中国油脂》2025年第4期103-110,共8页China Oils and Fats

基　　金：财政部和农业农村部国家现代农业产业技术体系资助项目(CARS-03);中国科协第五届青年人才托举工程项目(2019QNRC001)。

摘　　要：大豆在储藏期间,其油脂体的稳定性容易因外界环境的改变而发生变化,进而引起大豆走油现象,导致大豆出油率降低,造成经济损失。为给大豆科学储藏及大豆油脂体的进一步加工利用提供理论参考,综述了大豆油脂体的组成与结构、影响大豆油脂体稳定性的因素、提高大豆油脂体稳定性的方法、走油对大豆品质的影响以及大豆走油的防控措施。大豆油脂体是储存脂质的亚细胞器,主要由磷脂、嵌在磷脂上的碱性蛋白质及由磷脂-蛋白质组成的半单位膜包围的三酰基甘油组成。大豆种类、温度、pH、提取方法等均会影响大豆油脂体的稳定性,通过控制温度、添加多酚和多糖可以提高大豆油脂体稳定性。此外,走油会使大豆的色泽加深、营养品质和加工制品品质下降,通过适时收获大豆、减少大豆运输过程中的机械损伤、降低大豆水分、控制大豆储藏温度以及采用气调技术可以防控大豆走油。未来可重点从大豆油脂体结构变化方向入手,探讨大豆走油机制。During the storage period of soybean,when the external environment changes,the stability of soybean oil body is easy to change,which leads to the phenomenon of soybean oil migration,resulting in the decrease of soybean oil yield and economic loss.In order to provide theoretical reference for the scientific storage of soybean and the further processing and utilization of soybean oil body,the composition and structure of soybean oil body,the factors affecting the stability of soybean oil body,the methods for improving the stability of soybean oil body,the influence of oil migration on soybean quality and the prevention and control measures of soybean oil migration were reviewed.Soybean oil bodies are suborganelles for storing lipid,and they are mainly composed of phospholipids,alkaline proteins embedded in phospholipids and triacylglycerol surrounded by a half-unit membrane composed of phospholipids-proteins.Soybean species,temperature,pH and extraction method all affect the stability of soybean oil body.The stability of soybean oil body can be improved by controlling temperature,adding polyphenols and polysaccharides.In addition,oil migration will deepen the color of soybean and reduce the nutrition of soybean and quality of processed products.Soybean oil migration can be prevented and controlled by timely harvesting of soybean,reducing mechanical damage during soybean transportation,reducing soybean moisture,controlling soybean storage temperature and adopting air conditioning technology.In the future,the mechanism of soybean oil migration can be explored from the perspective of changes in the structure of soybean oil body.

关 键 词：大豆 油脂体 稳定性 走油 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程] TS222.1[轻工技术与工程—食品科学与工程]