水溶性大豆多糖提取工艺对酸性乳稳定性的影响

Effect of Soluble Soybean Polysaccharides Extraction Process on the Stability of Acid Dairy Beverages

水溶性大豆多糖可以在酸性条件下低粘度的稳定蛋白质,表现出优越的稳定性。以酸性乳沉淀率为指标对豆渣中水溶性大豆多糖的提取工艺进行了优化以促进其深入开发。单因素试验表明,pH、温度和提取时间对大豆多糖得率及含量、蛋白含量和酸乳沉淀率有显著影响。在单因素试验基础上设计L9(34)正交试验,结果表明影响大豆多糖中多糖含量、蛋白含量和酸乳沉淀率的各因素的顺序为pH>提取温度>提取时间;最佳水平组合为pH3.5、温度125℃、时间90 min。该工艺条件下,水溶性大豆多糖的多糖含量为65.05%,蛋白含量为3.69%,酸乳饮料的沉淀率为0.72%。

Soluble soybean polysacchafides（SSPS） carl stabilize protein in low pH conditions with low viscosity. The extraction process of SSPS from soybean dregs was optimized. The optimal extraction conditions were determined by the minimal sediment ratio of acid dairy beverages to improve its further development. The results of single factor experiments showed that pH, tem- perature and time of extraction had significant impacts on the yield, polysaccharides and protein content of SSPS, and the sedi- ment ratio of acid dairy beverage. Based on single factor test, the extraction conditions were optimized through [＇9 （34）orthogo- nal experiment. The results showed that the pH of extraction had the maximal influence on the polysaccharides and protein con- tent of SSPS and the sediment ratio of acid dairy beverage, then was the extraction temperature and extraction time ; the optimal extraction conditions were that soybean dregs immersed in the solution with pH3.5 ,and kept at 125℃ for 90 min. Under the optimal process, the polysaccharides and protein content of SSPS were 66.05% and 3.69% respectively,the sediment ratio de- creased to 0.72%.