食品科学 ›› 2013, Vol. 34 ›› Issue (8): 131-135.doi: 10.7506/spkx1002-6630-201308026

• 工艺技术 • 上一篇    下一篇

响应面法优化未浸泡脱皮大豆湿热灭酶工艺

刘 鑫,陈 聪,赵建新,范大明,麻志刚,张 灏   

  1. 1.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;2.安徽金菜地食品有限公司,安徽 马鞍山 243000
  • 收稿日期:2011-09-09 修回日期:2013-01-06 出版日期:2013-04-25 发布日期:2013-05-07
  • 通讯作者: 赵建新 E-mail:jxzhao@jiangnan.edu.cn

Response Surface Methodology for Optimization of Wet Heat Lipoxygenase Denaturation of Dehulled Non-Soaked Soybeans

LIU Xin,CHEN Cong,ZHAO Jian-xin,FAN Da-ming,MA Zhi-gang,ZHANG Hao   

  1. 1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;2. Anhui Jincaidi Food Co. Ltd., Maanshan 243000, China
  • Received:2011-09-09 Revised:2013-01-06 Online:2013-04-25 Published:2013-05-07
  • Contact: Zhao Jian-Xin E-mail:jxzhao@jiangnan.edu.cn

摘要: 为改善豆浆风味,采用湿热(热烫)处理对未浸泡脱皮大豆脂肪氧化酶(LOX)进行灭活。讨论了热烫温度、时间和pH值对脱皮大豆LOX酶活以及豆浆蛋白含量的影响,在此基础上设计响应面试验,通过分析得出最佳工艺:加热温度(94±2)℃、加热时间4min、pH(8±0.5),可以在保证较高蛋白含量(3.60%)的基础上使脂肪氧化酶失活。

关键词: 脱皮大豆, 湿热, 脂肪氧化酶(LOX), 蛋白含量

Abstract: In the present study, wet heating (blanching) was applied to denature liposygenase (LOX) in dehulled nonsoaked soybeans and consequently improve the flavor of soymilk. Response surface methodology was employed to optimize blanching conditions (temperature, time and pH) based on residual LOX activity and protein content of soymilk. The optimum experimental conditions for LOX denaturation in samples high in protein (3.60 g/100 g) were found to be blanching at (94 ± 2) ℃ and pH (8 ± 0.45) for 4 min.

Key words: dehulled soybean, blanching, liposygenase, protein content