Study on improvement of solubility of soybean milk powder by a combination of ultrasound and enzymatic hydrolysis treatment
-
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。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.
-
Keywords:
- ultrasound /
- enzymatic hydrolysis /
- soybean milk powder /
- solubility
-
[1] 唐璐,郭顺堂.添加Ca Cl2对豆乳粉溶解性的影响[J].大豆科学,2009,28(2):290-295. [2] 陈莉.无糖速溶速凝豆奶粉的研制[D].无锡:江南大学,2005. [3] 任媛媛,陈湘宁,程永强.速溶豆粉的研究现状[J].食品科学,2004,25(S1):233-236. [4] 王玲,夏明敬,朱秀清,等.酶法提高豆粉速溶性技术的研究[J].食品工业科技,2013,34(1):150-154. [5] Hu H,Wu J,Li-Chan E C Y,et al.Effects of ultrasound on structural and physical properties of soy protein isolate dispersions[J].Food Hydrocolloids,2013,30(2):647-655.
[6] 郑留学.速溶豆芽粉及其制备发酵酸奶的研究[D].大庆:黑龙江八一农垦大学,2013. [7] 陈春佳,张宝琴.大豆蛋白质NSI和PDI的检测方法的比较[J].粮食加工,2000,25(5):47-49. [8] 徐玮,汪东风.食品化学实验和习题[M].北京:化学工业出版社,2008:8. [9] Spellman D,Mcevoy E,O’Cuinn G,et al.Proteinase and exopeptidase hydrolysis of whey protein:Comparison of the TNBS,OPA and p H stat methods for quantification of degree of hydrolysis[J].International Dairy Journal,2003,13(6):447-453.
[10] Tang C-H,Wang X-Y,Yang X-Q,et al.Formation of soluble aggregates from insoluble commercial soy protein isolate by means of ultrasonic treatment and their gelling properties[J].Journal of Food Engineering,2009,92(4):432-437.
[11] 韩宗元,江连洲,李杨,等.超声波辅助水酶法提取油茶籽蛋白中五种酶的比较及响应面优化的工艺的研究[J].食品工业科技,2012,33(20):151-155. [12] Gulseren I,Guzey D,Bruce B D,et al.Structural and functional changes in ultrasonicated bovine serum albumin solutions[J].Ultrasonics Sonochemistry,2007,14(2):173-183.
[13] 黄黎慧,张晓燕,倪小英,等.水酶法提取核桃油工艺研究[J].粮食科技与经济,2010,35(4):30-32. [14] Marquez M C,Vazquez M A.Modeling of enzymatic protein hydrolysis[J].Process Biochemistry,1999,35:111-117.
[15] 刘静,张光华.蛋白酶联合水解大豆蛋白制备小分子肽的研究[J].食品工业,2010(4):26-29. -
期刊类型引用(2)
1. 牛俊桀,史波林,钟葵,李洪亮,温烃,汪厚银,安志丛,高海燕,赵镭. 中心点剖面法:一种快速感官分析方法及其在食品中的应用研究进展. 食品科学. 2024(23): 23311-23320 . 百度学术
2. 常晓敏,赵慧敏,张悦,刘佳妮,李玄烨,李晓龙,初柏君,王翔宇,朱保庆. 桌布法结合极化投影地图法剖析葵花籽油香味特征. 食品安全质量检测学报. 2023(13): 184-192 . 百度学术
其他类型引用(1)
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
- 被引次数: 3