Position: Home > Articles > Effect of Modified Soybean Phospholipids on Structural and Physicochemical Properties of Soybean Flour
FOOD SCIENCE
2020
(4)
52-58
改性大豆磷脂对豆粉结构和理化性质的影响
作 者：
王喜波;梁亚茹;杨朔;郭增旺;江连洲;范志军;王中江;滕飞;李杨
单 位：
康奈尔大学;东北农业大学食品学院;哈尔滨市食品产业研究院;黑龙江省北大荒绿色健康食品有限责任公司
关键词：
改性大豆磷脂;生物酶法;豆粉;结构;理化性质
摘 要：
以生物酶法制油得到的大豆水解液为原料制备豆粉,研究添加改性大豆磷脂对豆粉结构(粒度和比表面积、扫描电镜结构、粒径分布、光学显微镜变化)、理化(分散性、润湿性、沉淀系数、堆积密度、干物质溶解指数(dry matter solubility index,DSI)、乳化活性、乳化稳定性)和感官特性的影响。结果表明:当添加改性大豆磷脂的质量分数为0.6%时,豆粉颗粒平均粒径较小,比表面积较大,微观结构颗粒较小且有干瘪状颗粒,溶液粒径分布较均一,液滴分散均匀且溶液稳定,这表明添加改性大豆磷脂可以显著影响豆粉的结构特性;添加0.6%改性大豆磷脂的豆粉与未添加改性大豆磷脂的豆粉相比,润湿时间和分散时间分别减少了24.5 s和30 s,沉淀系数减小了0.008,堆积密度减小了0.16 g/mL,DSI提高了12.87%,这表明添加0.6%的改性大豆磷脂显著改善了豆粉的理化性质。研究结果为生物酶法水解液的开发利用和改性大豆磷脂在豆粉行业的应用提供依据。
译 名：
Effect of Modified Soybean Phospholipids on Structural and Physicochemical Properties of Soybean Flour
作 者：
WANG Xibo;LIANG Yaru;YANG Shuo;GUO Zengwang;JIANG Lianzhou;FAN Zhijun;WANG Zhongjiang;TENG Fei;LI Yang;College of Food Science and Technology, Northeast Agricultural University;Heilongjiang Province Beidahuang Green Health Food Co.Ltd.;Harbin Food Industry Research Institute;Cornell University;
关键词：
modified soybean phospholipids;;aqueous enzymatic extraction;;soybean flour;;structure;;physicochemical properties
摘 要：
In this paper, the effect of addition of modified soybean phospholipids on structural properties(particle size and specific surface area, scanning electron microscopic(SEM) structure, particle size distribution, and optical microscopic changes), physicochemical properties(dispersibility, wettability, precipitation coefficient, bulk density, dry matter solubility index(DSI), emulsifying activity, and emulsifying stability) and sensory properties of soybean flour prepared from soybean hydrolysate from aqueous enzymatic extraction of soybean oil was examined. The results showed that the average particle size of soybean flour with 0.6% modified soybean phospholipids was small, and the specific surface area was large; small particles were observed in the microstructure with some of them being shrunken. Its solution exhibited a uniform particle size and droplet dispersion and was stable, which indicated that the addition of modified soybean phospholipids could significantly affect the structural properties of soybean flour. The addition of 0.6% modified soybean phospholipids decreased wetting time by 24.5 s, dispersion time 30 s, precipitation coefficient by 0.008 and bulk density by 0.16 g/mL and increased DSI by 12.87% when compared with the blank control, thus significantly improving the physicochemical properties of soybean flour. The findings of this study provide a basis for the development and utilization of soybean flour from soybean hydrolysate from aqueous enzymatic extraction of soybean oil and for the production and application of modified soybean phospholipids in the soybean processing industry.
导出引用
计量
文章访问数: 19
HTML全文浏览量: 0
PDF下载量: 0
所属期刊
