食品科学 ›› 2019, Vol. 40 ›› Issue (17): 178-182.doi: 10.7506/spkx1002-6630-20180918-199

• 食品工程 • 上一篇    下一篇

微流化对豆乳粉蛋白结构及溶解性的影响

李良,周艳,王冬梅,樊金源,吴长玲,朱颖,李杨,江连洲,王中江,范志军   

  1. (1.东北农业大学食品学院,黑龙江?哈尔滨 150030;2.黑龙江省北大荒绿色健康食品有限责任公司,黑龙江?佳木斯 154000;3.黑龙江省计算中心,黑龙江?哈尔滨 150028)
  • 出版日期:2019-09-15 发布日期:2019-09-23
  • 基金资助:
    黑龙江省应用技术研究与开发技术重大项目(GA17B002); 黑龙江省普通本科高等学校青年创新人才培养计划项目(NYPYSCT-2018163); 黑龙江省自然科学基金面上项目(C2018024);“十三五”国家重点研发计划重点专项(2016YFD0400402-2)

Effect of Microfluidization on Protein Structure and Solubility of Soymilk Powder

LI Liang, ZHOU Yan, WANG Dongmei, FAN Jinyuan, WU Changling, ZHU Ying, LI Yang, JIANG Lianzhou, WANG Zhongjiang, FAN Zhijun   

  1. (1. School of Food Science, Northeast Agricultural University, Harbin 150030, China; 2. Heilongjiang Province Beidahuang Green Health Food Co. Ltd., Jiamusi 154000, China; 3. Heilongjiang Provincial Computing Center, Harbin 150028, China)
  • Online:2019-09-15 Published:2019-09-23

摘要: 以传统湿法工艺技术制备豆乳粉为基础,对浆渣分离后的豆乳进行微流化处理,研究微流化处理压力(0、42.5、89.0、123.5、152.0?MPa)对豆乳粉蛋白结构及溶解性的影响。结果显示:微流化处理样品的游离巯基含量、体积平均粒径及蛋白质表面疏水性均显著高于未经微流化处理的样品(P<0.05)。当微流化处理压力为123.5?MPa时,蛋白质表面疏水性达到最大值,提高至未处理样品的1.6?倍;蛋白质游离巯基含量达到最大值7.62?μmol/g,与未处理样品相比增加了24.96%;豆乳粉具有最小的体积平均粒径和粒径分布宽度;豆乳粉溶解度达到最大值79.47%。但当微射流压力增加到152.0?MPa时,豆乳粉溶解性下降。

关键词: 豆乳粉, 微流化, 表面疏水性, 巯基含量, 溶解性

Abstract: Microfluidization was introduced into the traditional wet process for preparing soymilk powder. After okara separation, soymilk was microfluidized at pressures of 0, 42.5, 89.0, 123.5 or 152.0 MPa. Our aim was to study the effect of microfluidization on the structure and solubility of soymilk powder protein. The results demonstrated that free sulfhydryl content, volume average particle size and surface hydrophobicity of the microfluidized samples were significantly higher than those of the untreated ones (P < 0.05). At a microfluidization pressure of 123.5 MPa, the protein surface hydrophobicity reached its the maximum value, an increase of 1.6 times compared with that of the untreated samples. Similarly, the content of free sulfhydryl groups reached its maximum level of 7.62 μmol/g, an increase of 24.96% compared with that of the untreated samples. Moreover, the soymilk powder produced had the smallest volume average particle size and particle size distribution width, and its maximum solubility was 79.47%. However, when the pressure was increased to 152.0 MPa, the solubility of the soymilk powder decreased.

Key words: soybean powder, microfluidizer, surface hydrophobicity, sulfhydryl content, solubility

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