大豆多糖的制备及其功能性

The Preparation and functional properties of Soybean Polysacchrides

本研究利用析因分析,探讨了从豆渣中制取大豆多糖的最适工艺条件,比较了大豆多糖在多种加工条件下的持水性变化,并应用于鱼圆加工,改善了鱼圆的保水性和质构。结果表明,在pH=9,温度30～50℃,处理时间20～30min,液固比4.5∶1时,可将豆渣中的蛋白质去除60%以上。食盐和蔗糖的存在,pH的变化和加热对多糖持水性的影响有限,该大豆多糖可用于多种食品。

With the factorial analysis, the processing parameters for extraction of Soybean Polysaccharides(SP) from the tofu waste solid were determined, the water holding capaci- ties(WHC) of SP in various conditions were compared and SP was added to the fish pill t improve it's WHC and texture. The results shows that more than 60% of total residual protein in the tofu waste could be removed while pH is 9,temp. beween 30～50℃, time of 20～30min and the ratio of liquid to solid 4.5:1. The existence of salt and sugar, the change of pH value and the heating have slight effect on the WHC of SP. It is implied that SP could be added to many food products.