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| 脱脂豆粕预处理对大豆球蛋白功能性质的影响 |
| Effect of pretreatment of defatted soybean meal on functional property of soybean glycinin |
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| DOI： |
| 中文关键词: 脱脂豆粕 预处理 大豆球蛋白 功能性质 蛋白质氧化 |
| 英文关键词:defatted soybean meal pretreatment soybean glycinin functional property protein oxidation |
| 基金项目: |
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| 中文摘要: |
| 以新鲜低温脱脂豆粕、两种预处理豆粕（干热处理脱脂豆粕和溶剂浸提脱脂豆粕）为原料制备大豆球蛋白，研究脱脂豆粕预处理方法对大豆球蛋白功能性质的影响。结果表明，干热处理可降低脱脂豆粕中脂肪氧合酶酶活，以干热处理脱脂豆粕为原料制备的大豆球蛋白的溶解性、持水性、持油性、乳化性、乳化稳定性、起泡性、泡沫稳定性以及凝胶性质变差；溶剂浸提可显著降低脱脂豆粕中残余脂质含量和脂肪氧合酶酶活，以溶剂浸提脱脂豆粕为原料制备的大豆球蛋白的溶解性、持水性、持油性、乳化性、乳化稳定性、起泡性、泡沫稳定性以及凝胶性质提高。 |
| 英文摘要: |
| Fresh low-temperature defatted soybean meal，defatted soybean meal pretreated with dry heating and defatted soybean meal pretreated with solvent extraction were used as raw materials to prepare soybean glycinin，and the effect of pretreatment method of defatted soybean meal on functional properties of soybean glycinin was investigated. The results showed that dry heating could reduce the activity of lipoxygenase in defatted soybean meal，and the solubility，water holding capacity，oil holding capacity，emulsifying property，emulsion stability，foamability，foam stability and gel properties of the soybean glycinin prepared from the defatted soybean meal pretreated with dry heating decreased；solvent extraction could decline the content of residual lipid and activity of lipoxygenase in defatted soybean meal dramatically，and the solubility，water holding capacity，oil holding capacity，emulsifying property，emulsion stability，foamability，foam stability and gel properties of soybean glycinin prepared from the defatted soybean meal pretreated with solvent extraction improved. |
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