[1]吕玉翠,华欲飞,孔祥珍,等.热处理对豆浆和大豆浓缩蛋白乳中硫胺素含量的影响[J].大豆科学,2012,31(06):988-992.[doi:10.3969/j.issn.1000-9841.2012.06.027]
　LV Yu-cui,HUA Yu-fei,KONG Xiang-zhen,et al.Effect of Thermal Processing on Thiamine Content in Soymilk and SPC Milk[J].Soybean Science,2012,31(06):988-992.[doi:10.3969/j.issn.1000-9841.2012.06.027]
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热处理对豆浆和大豆浓缩蛋白乳中硫胺素含量的影响

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第31卷 期数: 2012年06期 页码: 988-992 栏目: 出版日期: 2012-12-30
Title:
Effect of Thermal Processing on Thiamine Content in Soymilk and SPC Milk
文章编号:
1000-9841（2012）06-0984-04
作者:
吕玉翠; 华欲飞; 孔祥珍; 刘晓恒
江南大学 食品学院,食品科学与技术国家重点实验室,江苏 无锡 214122
Author(s):
LV Yu-cui; HUA Yu-fei; KONG Xiang-zhen; LIU Xiao-heng
State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China
关键词:
豆浆; 大豆浓缩蛋白（SPC）乳; 硫胺素; 热处理; 反应动力学
Keywords:
Soymilk; SPC milk; Thiamine; Thermal processing; Reaction kinetics
分类号:
TS214.2
DOI:
10.3969/j.issn.1000-9841.2012.06.027
文献标志码:
A
摘要:
对豆浆和大豆浓缩蛋白（SPC）乳在不同温度（90~130℃）和时间（0~60 min）的热处理，并测定样品中硫胺素含量的变化。其中SPC蛋白乳中按照国标加入硫胺素进行营养强化。结果硫胺素在豆浆和SPC蛋白乳中的热破坏率都随加热温度的升高而增加。各温度下硫胺素含量减少90%所需要的时间（D值）也符合一级反应动力学的变化规律。根据阿累尼乌斯方程所得的反应动力学参数可以看出2种样品中硫胺素的热损失都符合一级反应动力学，但二者的动力学参数不相同，豆浆较SPC蛋白乳的热敏性较差。
Abstract:
Soymilk and Soybean protein concentrate(SPC)milk were heated under certain temperatures(90-130℃)and times(0-60 min).The thiamine content of the two samples was determined.The thiamine was putted in SPC milk according to GB14800-1994.Thermal degradation of thiamine in soymilk and SPC milk increased as the temperature increases.The decimal reduction time(D value),which was the time for 90% destruction of the thiamine at the specified temperature,was fitted the first-order reaction.According to the Arrhenius Equation,kinetic data on the thermal degradation of thiamine in soymilk and SPC milk were fitted with the first-order reaction but the kinetic parameters of the two samples were different.As compared to SPC milk,soymilk was less sensitive to thermal processing.

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备注/Memo

基金项目：国家自然科学基金主任基金（21146002）；江南大学食品科学与技术国家重点实验室开放课题资助课题(SKLF-ZZB-201202)；国家“十二五”支撑计划（2012BAD34B04）。

第一作者简介：吕玉翠（1987-），女，在读硕士，研究方向为大豆蛋白的性质和相关应用。E-mail:lvyucuilong@126.com。
通讯作者：华欲飞（1962-），男，教授，主要从事大豆蛋白的性质和相关应用的研究。E-mail:yfhua@jiangnan.edu.cn。

更新日期/Last Update: 2014-08-20