[1]梁歧李荣和齐斌刘蕾陈进国.超声波对大豆蛋白增溶作用的研究[J].大豆科学,2001,20(02):102-104.[doi:10.11861/j.issn.1000-9841.2001.02.0102]
　Liang QiLi RongheQi BinLiu LeiChen Jingguo.A Study on Increasing Solubility of Soy -proteinby Ultrasonic Waves[J].Soybean Science,2001,20(02):102-104.[doi:10.11861/j.issn.1000-9841.2001.02.0102]
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超声波对大豆蛋白增溶作用的研究

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第20卷 期数: 2001年02期 页码: 102-104 栏目: 出版日期: 2001-05-25
Title:
A Study on Increasing Solubility of Soy -proteinby Ultrasonic Waves
文章编号:
1000 -9841(2001)02 -0102 -03
作者:
梁歧1李荣和2齐斌2刘蕾2陈进国2
1 .解放军军需大学军需工程系长春130062 ;
2.国家大豆深加工技术研究与推广中心长春130022
Author(s):
Liang Qi1Li Ronghe2Qi Bin2Liu Lei2Chen Jingguo2
1 .Quarter Master University of PLA Changchun 130062 ;
2 .National Research AndPopularization Center of Soybean Refined Processing Changchun 130022
关键词:
超声波; 大豆蛋白; 溶出率
Keywords:
Ult rasonic w aves ; Soy protein ; Solubility
分类号:
S565.1
DOI:
10.11861/j.issn.1000-9841.2001.02.0102
文献标志码:
A
摘要:
为了提高大豆深加工产品的得率和蛋白质含量, 利用超声波处理大豆经湿磨后的浆渣混合液态物, 产生超声空化效应, 提高大豆蛋白的溶出率, 减少大豆蛋白在豆渣中的残留。试验表明:超声提取技术能提高大豆蛋白的溶出率, 从而使豆乳蛋白含量相对提高6 .6 %, 豆乳干物质重量相对提高11 .6 %。该技术对于传统大豆制品及现代大豆加工新产品如豆奶、速溶豆粉及分离蛋白、浓缩蛋白等产品的生产均具有提高蛋白含量、增加得率的效用。
Abstract:
To increase the recovery rate and protein’ s content of soybean products through refined processing, w e use the ultrasonic w aves to t reat the mixture of soy milk and soy pulp after wet -grinding ,thus producing the effect of ult rasonic hole , which increases the solubility rate of soy bean protein anddecreases the remnants of soybean protein in soy pulp .The results show that ultrasonic waves can improvethe solubility of soy protein .As a result , the content of soy milk protein and the dry weight ofsoy milk relatively increased by 6 .6 % and 11 .6 % respectively .This technique can improve the contentof protein and the recovery rate in terms of tradi tional soy product s and modern -processed soybeanproducts including soy milk , instant soy pow der , isolated soy protein , concent rated soy proteinand so on.

参考文献/References:

1 　China Scientifi c Technology and Int elligence Research Inst itut e.TheCollect ion of Ult rasonic Waves’ Application in Biology and Farming[ R] .1960 .1

2 　Shao Weiping .Ult rasoni c Waves and Appli cation [ M] .S hanghaiPublishing House of S cience and Technology.1958 .11
3 　Yang Yanqiu .The Method and Equipment of M aking powderlecithin[ S] .Pat ent No 95117899 .7
4 　Gao Fucheng .The High -new Technology on Modern Food Engineering[M] .C hina Light Industry Publishing House.1998 .10 125-128
5 　Ying Chongfu .Ult rasoni cs[ M] .Beijing Science Publishing House .1990 .12
6 　Li Ronghe.The Theory and Application of New Processing Technologyon S oybean[ M] .Publishing House On Science , Technologyand Records .1999 .3
7 　Wang Wei , Huang Shenming , Sun Jianhua et al.Theory on SoybeanProtein and Technology On Productions and Application[ M].Jilin S cience and Technology Publishing House.1990 .4 ;233

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备注/Memo

作者简介:梁歧(1946 -), 男, 副研究员, 主要研究方向为大豆农产品精深加工技术

更新日期/Last Update: 2016-12-28