[1]张晓华 　任晨刚 　郭顺堂.可溶性大豆多糖的提取工艺及其应用研究*[J].大豆科学,2006,25(01):28-31.[doi:10.11861/j.issn.1000-9841.2006.01.0028]
　Zhang Xiaohua Ren Chengang Guo Shuntang.THE EXTRACTION AND UTILIZATION OF SOLUBLE SOYBEAN POLYSACCHARIDE[J].Soybean Science,2006,25(01):28-31.[doi:10.11861/j.issn.1000-9841.2006.01.0028]
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可溶性大豆多糖的提取工艺及其应用研究*

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第25卷 期数: 2006年01期 页码: 28-31 栏目: 出版日期: 2006-02-25
Title:
THE EXTRACTION AND UTILIZATION OF SOLUBLE SOYBEAN POLYSACCHARIDE
作者:
张晓华 　任晨刚 　郭顺堂
(中国农业大学食品科学与营养工程学院蛋白质加工与利用实验室 ,北京 100083)
Author(s):
Zhang Xiaohua 　Ren Chengang 　Guo Shuntang
(The Protein Processing and Utility Laboratory of Food Science and Nutritional EngineeringCollege of China Agricultural University ,Beijing ,100083)
关键词:
豆渣; 可溶性大豆多糖; 提取; 应用
Keywords:
Okara ; Soluble soybean polysaccharide (SSPS); Extract ; Utilizations
DOI:
10.11861/j.issn.1000-9841.2006.01.0028
文献标志码:
A
摘要:
　豆渣是大豆加工中的主要副产物 。本文主要阐述了从脱脂豆片提取蛋白质的豆渣中提取可溶性大豆多糖的工艺及其在乳和防米饭粘连上的应用效果 。首先研究了可溶性大豆多糖的提取条件,通过正交实验,得到了其最佳提取条件:盐酸添加量 2%(v /w);提取温度 :120 ℃;提取时间:2h。在米饭和牛奶中的应用研究结果表明,可溶性大豆多糖能降低米饭的粘度 ,并且可以改善酸性条件下牛奶蛋白的稳定性 。
Abstract:
Okara is the main byproduct of soybean processing. This paper mainly expounds the extractingprocess and utilization of soluble soybean polysaccharide (SSPS) from okara on milk and rice. And theokara was obtained from defatted soybean flake after the extraction of protein. Through the orthogonal ex-periment , the optimal extracting conditions of SSPS were obtained as follows:the addition amount of HClwas 2%(v /w);extracting temperature was 120 ℃;the extracting duration was 2 h . The experiments ofapplying the soluble soybean polysaccharide on the rice and milk indicate that it can reduce the viscosity ofthe cooked rice and improve the stability of milk protein under acidic conditions.

参考文献/References:

1　周秀琴. 水溶性大豆多糖的开发和应用[ J] . 食品与开发, 1992, 2730　　　　　　　　　　　　　　　大　豆　科　学　　　　　　　　　　　　　　　　　　　　　　　　1 期(9):27 - 28.

2　H. Madea , Fuji Oil Co. , Ltd. , Osaka. Soluble soybean polysac-charide[ J] . Handbook of hydrocolloids. 309 - 320.
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4　韩雅珊. 食品化学实验指导[ M] . 北京:中国农业大学出版社,1992, 57 - 58.
5　H. Furuta , H. Maeda . Rheological properties of water - solublesoybean polysaccharides extracted under weak acidic condition[ J] . Food Hydrocolloids, 1999, 13:267- 274.
6　Hitoshi Furuta, Akihiro Nakamura , Hiroko Ashida et al. Prop-erties of rice cooked with commercial water - soluble soybeanpolysaccharides extracted under weakly acidic conditions fromsoybean cotyledons[ J] . Biosci. Biotech. Biochem. , 2003, 67(4):677- 683.
7　Akihiro Nakamura, Hitoshi Furuta , Masayoshi Kato et al.Effect of soybean soluble polysaccharides on the stability of milkprotein under acidic conditions[ J] . Food Hy drocollids, 2003, 17:333- 343.

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备注/Memo

作者简介:张晓华(1982 -), 在读硕士, 研究方向农产品加工。　通讯作者:郭顺堂, E - mail:shuntang @cau. edu. cn

更新日期/Last Update: 2016-12-12