超声联合酶解法提高豆乳粉溶解性的工艺研究

齐宝坤; 隋晓楠; 王中江; 马文君; 张巧智; 李杨

doi:10.13386/j.issn1002-0306.2016.04.048

超声联合酶解法提高豆乳粉溶解性的工艺研究

东北农业大学食品学院

基金项目:

黑龙江省应用技术研究与开发计划项目(GC13B211)；农业部岗位科学家(CARS-04-PS25)；

详细信息

作者简介:
齐宝坤(1986-),男,博士研究生,研究方向:粮食、油脂及植物蛋白工程,E-mail:qibaokun22@163.com。;

李杨(1981-),男,博士,副教授,研究方向:粮食、油脂及植物蛋白工程,E-mail:liyanghuangyu@163.com。;

中图分类号: TS214.2
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出版历程
- 收稿日期: 2015-08-23

Study on improvement of solubility of soybean milk powder by a combination of ultrasound and enzymatic hydrolysis treatment

College of Food Science,Northeast Agricultural University

摘要

摘要: 在湿法制备豆乳粉工艺的基础上,采用超声联合酶解法提高豆乳粉溶解性。在单因素实验基础上,采用响应面分析法对超声联合酶解制备高溶解性豆乳粉工艺进行优化,确定最优超声联合酶解工艺参数为:超声功率350 W,超声时间23 min,酶解温度57℃,酶解时间1.7 h,酶解p H8.6。在最优工艺条件下,蛋白质分散指数为88.79%,比未经超声及酶解处理的豆乳粉提高了近10%,显著提高了豆乳粉的溶解性。
- 超声波 /
- 酶解 /
- 豆乳粉 /
- 溶解性
Abstract: Based on the preparation technology of soybean milk powder by wet processing,a combination of ultrasound and enzymatic hydrolysis was adopted to improve the solubility of soybean milk powder. On the basis of single factor experiment,technological parameters for preparation of soybean milk powder with higher solubility were determined by response surface methodology to optimize the combination parameters of ultrasound and enzymatic hydrolysis as follows:350 W ultrasonic power treated for 23 min,then enzymatic hydrolyzed at p H8.6,57 ℃,for 1.7 h. Under this optimal processing condition,the protein dispersibility index reached 88.79%,which was nearly 10 percent higher than that of the soybean milk powder without the combined treatment of ultrasound and enzymatic hydrolysis. The solubility of soybean milk powder had increased significantly.
- ultrasound /
- enzymatic hydrolysis /
- soybean milk powder /
- solubility

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参考文献(15)

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