| 黄永娜1，郭兴凤2，蒋心怡2，杨迎2，林凤岩1，张明1，褚洪俊2，赵文博3.湿粕醇法制备大豆浓缩蛋白影响因素研究[J].中国油脂,2026,51(5):.[HUANG Yongna1, GUO Xingfeng2, JIANG Xinyi2, YANG Ying2, LIN Fengyan1,
ZHANG Ming1, CHU Hongjun2 ，ZHAO Wenbo3.Influencing factors in the preparation of soy protein concentrate by alcohol leaching from wet meal[J].China Oils and Fats,2026,51(5):.] |
| 湿粕醇法制备大豆浓缩蛋白影响因素研究 |
| Influencing factors in the preparation of soy protein concentrate by alcohol leaching from wet meal |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250377 |
| 中文关键词: 湿粕 大豆浓缩蛋白 醇法 产品得率 蛋白质含量 功能特性 |
| 英文关键词:wet meal soy protein concentrate alcohol method product yield protein content functional property |
| 基金项目: |
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| Author Name | Affiliation | | HUANG Yongna1, GUO Xingfeng2, JIANG Xinyi2, YANG Ying2, LIN Fengyan1,
ZHANG Ming1, CHU Hongjun2 ，ZHAO Wenbo3 | 1.Shandong Chemsta Machinery Manufacturing Co. , Ltd. , Jining 272000, Shandong, China
2.College of
Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
3.College of
Food Science, Northeast Agricultural University, Harbin 150030, China |
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| 中文摘要: |
| 为探究湿粕醇法制备大豆浓缩蛋白的可行性，以湿粕为原料，以产品得率、蛋白质提取率和蛋白质含量为指标，系统研究了浸提工艺条件对醇法大豆浓缩蛋白的影响，并分析浸提工艺条件对产品紫外光谱和粒径的影响，同时对比了湿粕和干粕两种原料制备的产品在功能特性上的差异。结果表明：乙醇体积分数的增加使蛋白质含量和蛋白质提取率先升高后降低，均在乙醇体积分数65%时达到峰值，而产品得率一直上升；随浸提温度的升高，产品得率先降低后升高，蛋白质含量与蛋白质提取率先升高后降低，50 ℃为转变点；随浸提溶剂用量的增加，产品得率下降，蛋白质含量先升高后趋于稳定，蛋白质提取率先升高后降低；随着浸提时间的延长，蛋白质含量和蛋白质提取率先升高后趋于稳定，产品得率先升高后降低，产品得率和蛋白质含量均在浸提时间60 min时有最大值；乙醇体积分数对产品紫外吸收的影响最大，而浸提温度对产品粒径分布的影响显著；湿粕制备的产品溶解性和持水性较优，而干粕制备的产品在持油性、起泡性和泡沫稳定性上较优，二者的乳化性和乳化稳定性无显著差异。综上，湿粕可用于醇法大豆浓缩蛋白的制备。 |
| 英文摘要: |
| To explore the feasibility of preparing soy protein concentrate (SPC) by alcohol leaching from wet soy meal, a systematic study was conducted on the effects of leaching process conditions on the product yield, protein recovery rate, and protein content with wet soy meal as raw material. The influence of leaching process conditions on the ultraviolet (UV) spectra and particle size of the product was analyzed. Additionally, the functional properties of the products prepared from both wet soy meal and dry soy meal were compared. The results showed that as the ethanol volume fraction increased, the protein content and protein recovery rate first increased and then decreased, peaking at an ethanol volume fraction of 65%, while the product yield continued to rise. With the increase of leaching temperature, the product yield first decreased and then increased, while the protein content and protein recovery rate first increased and then decreased, with a turning point at 50 ℃. As the increase of leaching solvent dosage, the product yield decreased, while the protein content initially increased and then stabilized. The protein recovery rate first increased and then decreased. With the prolonging of leaching time, the protein content and protein recovery rate first increased and then stabilized, while the product yield first increased and then decreased, with both product yield and protein content reaching their maximum values at 60 min. The ethanol volume fraction had the most significant impact on UV absorption, while alcohol leaching temperature notably influenced particle size distribution. Products prepared from wet soy meal exhibited better solubility and water-holding capacity, whereas those from dry soy meal showed superior oil-holding capacity, foaming ability, and foam stability. No significant difference was observed in emulsifying properties and emulsion stability between the two products. In conclusion, solvent-containing wet meal can be used for the preparation of alcohol-leached soy protein concentrate. |
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