萌芽-低温打浆技术制备高苷元类异黄酮豆乳粉

doi:10.7506/spkx1002-6630-201822034

食品科学 ›› 2018, Vol. 39 ›› Issue (22): 220-226.doi: 10.7506/spkx1002-6630-201822034

萌芽-低温打浆技术制备高苷元类异黄酮豆乳粉

江连洲1，寻崇荣1，吴长玲1，普拉谢克夫?亚历山大?尤里耶维奇2，范志军3，李杨1，许振国4，王中江1,*

（1.东北农业大学食品学院，黑龙江?哈尔滨 150030；2.克麦罗沃国立大学，俄罗斯?克麦罗沃州 620034；3.黑龙江省北大荒绿色健康食品有限责任公司，黑龙江?哈尔滨 150036；4.山东省高唐蓝山集团总公司，山东?聊城 252800）

出版日期:2018-11-25 发布日期:2018-11-21
基金资助:
“十三五”国家重点研发计划重点专项（2016YFD0400702）；黑龙江省现代农业产业技术协同创新体系岗位专家项目；山东省泰山产业领军人才工程项目（LJNY201607）

Preparation of Soybean Milk Powder with Higher Isoflavone Aglycone Content by Germination-Low Temperature Pulping

JIANG Lianzhou1, XUN Chongrong1, WU Changling1, Просеков Александр ЮРЬЕВИЧ2, FAN Zhijun3, LI Yang1, XU Zhenguo4, WANG Zhongjiang1,*

(1. College of Food Science and technology, Northeast Agricultural University, Harbin 150030, China; 2. Kemerovo State University, Kemerovskaya Oblast 620034, Russian; 3. The Great Northern Wilderness Green Health Food Limited Liability Company of Heilongjiang Province, Harbin 150036, China; 4. Shandong Gaotang Lanshan Group General Corporation, Liaocheng 252800, China)

Online:2018-11-25 Published:2018-11-21

摘要/Abstract

摘要： 在传统湿法工艺技术制备豆乳粉的基础上，以萌芽大豆为原料，对热烫后的大豆进行低温打浆处理，提高豆乳粉苷元类异黄酮含量。在单因素试验基础上，采用响应面法对萌芽-低温打浆制备高苷元型异黄酮豆乳粉工艺进行优化，确定最优萌芽-低温打浆的工艺参数为萌芽温度25?℃、萌芽时间75?h、浆液pH?6.0、打浆温度57?℃、打浆时间3.5?h，响应值苷元类异黄酮含量有最优值，为6.43?mg/g。利用高效液相色谱测定豆乳粉中异黄酮种类及含量，结果发现萌芽-低温打浆可显著提高豆乳粉中总异黄酮含量及苷元类异黄酮含量（P＜0.05），与传统湿法工艺相比，其异黄酮总含量及苷元类异黄酮含量分别增加了1.09?倍和9.37?倍。

关键词: 萌芽, 低温打浆, 豆乳粉, 苷元型异黄酮

Abstract: In this study, the traditional wet process for preparing soybean milk powder was improved by blanching and subsequent low-temperature pulping of germinated soybean in order to increase the isoflavone aglycone content in soybean milk powder. The new process was optimized by one-factor-at-a-time method and response surface methodology. Germination at 25 ℃ for 75 h and pulping at 57 ℃ for 3.5 h after pH adjustment to 6.0 were found to be the optimal conditions to obtain a higher content of isoflavone aglycone of 6.43 mg/g. The types and amounts of isoflavones in soybean milk powder was determined by high performance liquid chromatography (HPLC). Our data showed that the total isoflavone content and the isoflavone aglycone content were significantly increased (by 2.09 and 10.37 times) using the improved process compared with the traditional one.

Key words: germination, low temperature pulping, soybean milk powder, isoflavone aglycone

中图分类号:

TS214.2

江连洲，寻崇荣，吴长玲，普拉谢克夫?亚历山大?尤里耶维奇，范志军，李杨，许振国，王中江. 萌芽-低温打浆技术制备高苷元类异黄酮豆乳粉[J]. 食品科学, 2018, 39(22): 220-226.

JIANG Lianzhou, XUN Chongrong, WU Changling, Просеков Александр ЮРЬЕВИЧ, FAN Zhijun, LI Yang, XU Zhenguo, WANG Zhongjiang. Preparation of Soybean Milk Powder with Higher Isoflavone Aglycone Content by Germination-Low Temperature Pulping[J]. FOOD SCIENCE, 2018, 39(22): 220-226.

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萌芽-低温打浆技术制备高苷元类异黄酮豆乳粉

Preparation of Soybean Milk Powder with Higher Isoflavone Aglycone Content by Germination-Low Temperature Pulping

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