响应面法优化未浸泡脱皮大豆湿热灭酶工艺

Response Surface Methodology for Optimization of Wet Heat Lipoxygenase Denaturation of Dehulled Non-Soaked Soybeans

为改善豆浆风味,采用湿热(热烫)处理对未浸泡脱皮大豆脂肪氧化酶(LOX)进行灭活。讨论了热烫温度、时间和pH值对脱皮大豆LOX酶活以及豆浆蛋白含量的影响,在此基础上设计响应面试验,通过分析得出最佳工艺:加热温度(94±2)℃、加热时间4min、pH(8±0.5),可以在保证较高蛋白含量(3.60%)的基础上使脂肪氧化酶失活。

In the present study, wet heating （blanching） was applied to denature liposygenase （LOX） in dehulled non- soaked soybeans and consequently improve the flavor of soymilk. Response surface methodology was employed to optimize blanching conditions （temperature, time and pH） based on residual LOX activity and protein content of soymilk. The optimum experimental conditions for LOX denaturation in samples high in protein （3.60 g/100 g） were found to be blanching at （94 ± 2） ℃ and pH （8 ± 0.45） for 4 min.