摘要
为了最大程度地降低抗营养因子含量,同时保证其品质优良,试验探究不同预处理方式及浸泡介质对豆浆中抗营养因子及其营养品质的影响。结果表明,在降低胰蛋白酶抑制因子活性方面,高温处理﹥萌发处理﹥浸泡处理,高温处理下的胰蛋白酶抑制因子活性仅为(3.12±0.70)TIU/mg,相对于未处理组降低了95.35%;3种处理方式下单宁含量均显著增高(P<0.05),萌发处理﹥高温处理﹥浸泡处理;在降低植酸方面,萌发处理﹥浸泡处理﹥高温处理,最低含量仅为(3.66±0.19)mg/mL;品质方面,浸泡方法为最优方法,保证了豆浆的高蛋白含量和低沉淀率。浸泡介质中,NaHCO3在某些条件下降低胰蛋白酶抑制因子的效果较好,同时较好地保持了豆浆品质;而柠檬酸在降低植酸含量上表现出色,但品质方面表现较差。综上,对豆浆进行预处理宜选择浸泡处理,在保持豆浆品质的同时,可以最大限度降低豆浆中抗营养因子含量。
In order to minimize the content of anti-nutritional factors and ensure the good quality,this study explored the effects of different pretreatment methods and soaking medium on anti-nutritional factors and nutritional quality in soybean milk.The results showed that in terms of reducing the activity of trypsin inhibitor,high temperature treatment>germination treatment>immersion treatment,the activity of trypsin inhibitor under high temperature treatment was only (3.12±0.70)TIU/mg,which was 95.35% lower than that of the untreated group.The content of tannin in the three treatment methods was significantly increased (P<0.05),germination treatment>high temperature treatment>soaking treatment;in terms of reducing the content of phytic acid,germination treatment>soaking treatment>high temperature treatment,the minimum content was only (3.66±0.19)mg/mL;in terms of quality of soymilk,the immersion method is the best method to maintain high protein content and low precipitation rate in soymilk.In the soaking medium,NaHCO3 is better at lowering the activity of trypsin inhibitor under certain conditions,and at the same time maintaining the quality of the soybean milk,while citric acid is excellent at reducing the phytic acid content,but poor at the quality.In summary,the soaking treatment can maintaining a good comprehensive quality of soymilk.
作者
谷春梅
姜雷
于寒松
任云芃
GU Chunmei;JIANG Lei;YU Hansong;REN Yunpeng(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China;Division of Soybean Processing,Soybean Research&Development Center,Chinese Agricultural Research,Changchun 130118,China)
出处
《食品科技》
CAS
北大核心
2020年第2期68-73,共6页
Food Science and Technology
基金
吉林省教育厅“十三五”科学技术项目(JJKH20180655KJ)。
关键词
豆浆
抗营养因子
预处理
品质
soybean milk
anti-nutritional factor
pretreatment
quality
