摘要
采用新鲜低温脱脂豆粕、干热处理脱脂豆粕和溶剂浸提脱脂豆粕为原料制备大豆β-伴球蛋白,研究预处理对低温脱脂豆粕残余脂质含量和脂肪氧合酶酶活以及制备大豆β-伴球蛋白功能性质的影响。干热处理对低温脱脂豆粕中残余脂质含量无显著影响,但可使得脂肪氧合酶酶活下降7.69%;溶剂浸提使得低温脱脂豆粕中残余脂质含量和脂肪氧合酶酶活分别下降98.08%和96.12%,表明溶剂浸提可显著抑制低温脱脂豆粕中脂质过氧化反应的发生。干热处理低温脱脂豆粕使得制备大豆β-伴球蛋白溶解性、持水性、持油性、乳化性、起泡性以及凝胶性质变差,溶剂浸提低温脱脂豆粕可改善制备大豆β-伴球蛋白溶解性、持水性、持油性、乳化性、起泡性和凝胶性质。这一研究结果为改善大豆蛋白功能性质提供前期研究基础。
Soybean β-conglycinin was prepared from fresh defatted soybean meal, dry-heat treated defatted soybean meal and solvent extraction of defatted soybean meal. The effects of pretreatment on residual lipid content, lipoxygenase activity of defatted soybean meal and the functional properties of prepared soybean β-conglycinin were investigated. Dry-beat treatment did not result in significant changes in residual lipid content; however, lipoxygenase activity decreased by 7.69%. Solvent extraction treatment led to a significant decrease in the residual lipid content and lipoxygenase activity by 98.08% and 96.12%, respectively, indicating that solvent extraction could significantly inhibit lipid peroxidation of defatted soybean meal. Dry-heat treatment also caused a decrease in solubility, water-holding capacity, oil-holding capacity, emulsifying properties, foaming properties, and gelling properties of the prepared soybean β-conglycinin. These functional properties of soybean β-conglycinin showed an improvement when defatted soybean meal was treated with solvent extraction. These results provide a preliminary basis to improve the functional properties of soybean protein.
出处
《现代食品科技》
EI
CAS
北大核心
2014年第8期25-30,共6页
Modern Food Science and Technology
基金
公益性行业(农业)科研专项(201303071)
国家自然科学基金(13201319)
关键词
低温脱脂豆粕
大豆伊伴球蛋白
功能性质
蛋白质氧化
defatted soybean meal
soybeanfl-conglycinin
functional properties
protein oxidation
