| 居巧苓，张彩猛，孔祥珍，华欲飞，陈业明.基于调酸实现的大豆油体富集物的分离研究[J].中国油脂,2019,44(12):81~85.[JU Qiaoling, ZHANG Caimeng, KONG Xiangzhen, HUA Yufei, CHEN Yeming.Separation of soybean oil body concentrate by adjusting raw soymilk to acidic pH[J].China Oils and Fats,2019,44(12):81~85.] |
| 基于调酸实现的大豆油体富集物的分离研究 |
| Separation of soybean oil body concentrate by adjusting raw soymilk to acidic pH |
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| DOI： |
| 中文关键词: 大豆 油体 蛋白液 调酸 豆浆 |
| 英文关键词:soybean oil body protein solution adjusting to acidic pH soymilk |
| 基金项目:国家自然科学基金青年基金（31301496） |
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| 摘要点击次数: 1018 |
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| 中文摘要: |
| 油体是大豆等油料种子细胞的贮油细胞器，是一种天然乳化的球形油滴粒子，富含磷酯、维生素E和甾醇等功能性成分。通过将生豆浆调至酸性pH 6.1～5.4，实现了大豆油体富集物的分离制备，同时得到了低脂大豆蛋白液。结果显示：随着pH降低，离心可使越来越多的脂肪和蛋白质沉淀;在综合考虑大豆油体富集物的得率和低脂大豆蛋白液的蛋白质含量的情况下，认为pH 5.9是较合适的分离条件。在pH 5.9条件下，100 g生豆浆分离得到10 g大豆油体富集物，其固形物含量约为22%，脂肪和蛋白质含量都约为10%；相应地，100 g生豆浆可分离得到90 g低脂大豆蛋白液，固形物、蛋白质和脂肪含量分别为3.7%、1.6%和0.4%（原始生豆浆的固形物、蛋白质和脂肪含量分别为5.6%、2.5%和1.4%）。由于高含油量，大豆油体富集物从外观上看与奶油极为相似，可作为一种新型的植物源奶油类产品；同步所得低脂大豆蛋白液风味和口味较为清新，可加工成为新型的低脂植物蛋白饮品。 |
| 英文摘要: |
| ：Oil body is an oil-storing organelle in oilseed (such as soybean) cells, and is a naturally emulsified and spherical oil droplets containing phospholipids, vitamin E and sterols. By adjusting raw soymilk to acidic pH 6.1-5.4, soybean oil body concentrate and low-fat soybean protein aqueous extract could be obtained. The results showed that more and more fat and proteins were precipitated by centrifugation with the decrease of pH. Based on the yield of oil body concentrate and protein content in low-fat soybean protein aqueous extract, it was considered that pH 5.9 was the proper pH condition for separation. In this condition, about 10 g oil body concentrate could be obtained from 100 g raw soymilk, its solid content was about 22%, both fat and protein contents were approximately 10%. Correspondingly, approximately 90 g was low-fat soybean protein aqueous extract, containing 3.7% solid, 1.6% protein and 0.4% fat (the original raw soymilk contained 5.6% solid, 2.5% protein, and 1.4% fat). Due to the high fat content, the oil body concentrate was similar to cream in appearance, and could be used as a new type of plant-derived cream product. The low-fat soybean protein aqueous extract could be processed to a new type of protein beverage due to its fresh smell and taste. |
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