| 汤玺乐1，刘军2，华欲飞1，王洪彩2，张彩猛1，李兴飞1.大豆乳清蛋白的回收及复合发酵乳的制备研究[J].中国油脂,2025,50(12):.[TANG Xiyue1, LIU Jun2, HUA Yufei1, WANG Hongcai2,
ZHANG Caimeng1, LI Xingfei1.Recovery of soybean whey protein and preparation of composite fermented milk[J].China Oils and Fats,2025,50(12):.] |
| 大豆乳清蛋白的回收及复合发酵乳的制备研究 |
| Recovery of soybean whey protein and preparation of composite fermented milk |
| |
| DOI：10.19902/j.cnki.zgyz.1003-7969.240621 |
| 中文关键词: 大豆乳清蛋白 卡拉胶 发酵乳 低聚糖 挥发性风味物质 |
| 英文关键词:soybean whey protein carrageenan fermented milk oligosaccharides volatile flavor substances |
| 基金项目:山东省重点研发计划项目（2022CXGC010603） |
|
| Author Name | Affiliation | | TANG Xiyue1, LIU Jun2, HUA Yufei1, WANG Hongcai2,
ZHANG Caimeng1, LI Xingfei1 | 1.School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China；
2.Shandong Yuwang Ecological Food Co. , Ltd. , Dezhou 251200, Shandong, China |
|
| 摘要点击次数: 793 |
| 全文下载次数: 288 |
| 中文摘要: |
| 旨在实现大豆分离蛋白工艺中副产物大豆乳清的高值化利用，首先通过添加阴离子多糖对大豆乳清中蛋白质进行回收，对回收工艺进行优化，然后以大豆低聚糖和蔗糖作为碳源，利用回收的大豆乳清蛋白制备复合发酵乳，研究不同碳源添加量及复配比例下发酵乳的品质特性。结果表明，大豆乳清蛋白最佳回收工艺条件为以ι-卡拉胶（ι-CG）为阴离子多糖、蛋白质与卡拉胶质量比2∶ 1、pH 3.5，在此条件下制备的大豆乳清蛋白/卡拉胶冻干粉中蛋白质含量为（69.21±012）%、总糖含量为（21.67±0.15）%。发酵结果表明，仅添加蔗糖组发酵速度最快，5%蔗糖组在4 h时已达到发酵终点，3%低聚糖组发酵时间最长，需要9 h。质构结果表明，添加低聚糖会增加发酵乳黏性指数，大豆低聚糖与蔗糖复配比例1∶ 1时发酵乳黏性指数最高，纯蔗糖发酵乳黏性指数最低。挥发性风味物质分析结果表明，大豆乳清蛋白/卡拉胶复合发酵乳主要风味贡献物质为2,3-丁二酮，赋予发酵乳奶油味；添加低聚糖可以增加发酵乳中2,3-丁二酮对整体风味的相对贡献率，降低豆腥味物质正己醛的相对贡献率。纯蔗糖发酵乳微观结构比含低聚糖发酵乳更加均匀，结构更加松散。含低聚糖发酵乳呈现不均匀、丝网状结构。感官评价结果表明，添加2.5%蔗糖+2.5%大豆低聚糖作为碳源制备的大豆乳清蛋白/卡拉胶复合发酵乳感官品质最佳。综上，以大豆乳清蛋白为原料制备发酵乳，可实现大豆乳清的高值化利用，在大豆乳清蛋白/卡拉胶复合体系中，采用大豆低聚糖与蔗糖复配作为碳源，可通过协同调控发酵特性、质构特性、风味特性以及感官特性，有效提升发酵乳的综合品质。 |
| 英文摘要: |
| The aim is to achieve high-value utilization of soybean whey, a by-product of soybean protein isolate production. Firstly, anionic polysaccharides were added to recover protein from soybean whey, and the recovery process was optimized. Subsequently, using soybean oligosaccharides and sucrose as carbon sources, composite fermented milk was prepared with the recovered soybean whey protein. The quality characteristics of the fermented milk under different carbon source addition levels and combination ratios were investigated.The results showed that the optimal conditions for soybean whey protein recovery were using ι-carrageenan (ι-CG) as the anionic polysaccharide, mass ratio of protein to carrageenan 2∶ 1, and pH 35. Under these conditions, the freeze-dried soybean whey protein/carrageenan powder had a protein content of (69.21±012)% and a total sugar content of (21.67±015)%.Fermentation results indicated that the group with only added sucrose had the fastest fermentation rate, with the 5% sucrose group reaching the fermentation endpoint in just 4 h. In contrast, the 3% oligosaccharides group had the longest fermentation time, requiring 9 h. Texture analysis revealed that the addition of oligosaccharides increased the viscosity index of the fermented milk. The highest viscosity index was achieved when the ratio of soybean oligosaccharides to sucrose was 1∶ 1, while the pure sucrose fermented milk had the lowest viscosity index.Volatile flavor compound analysis showed that 2,3-butanedione was the main flavor contributor in soybean whey protein/carrageenan composite fermented milk, imparting a creamy aroma. The addition of oligosaccharides increased the relative contribution rate of 2,3-butanedione to overall flavor and decreased the relative contribution rate of n-hexanal, which is associated with beany off-flavors. Microstructural analysis indicated that the pure sucrose fermented milk had a more uniform and loose structure compared to fermented milk containing oligosaccharides, which exhibited an uneven, reticular structure.Sensory evaluation results showed that the soybean whey protein/carrageenan composite fermented milk prepared with 2.5% sucrose + 2.5% soybean oligosaccharides as the carbon source had the best sensory quality.In summary, preparing fermented milk from soybean whey protein can realize the high-value utilization of soybean whey. In the soybean whey protein/carrageenan composite system, the combination of soybean oligosaccharides and sucrose as carbon sources can effectively improve the overall quality of fermented milk by synergistically regulating fermentation characteristics, textural properties, flavor characteristics, and sensory properties. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
