豆渣中水溶性大豆多糖的性质及应用研究

Study on Property and Application of Water-soluble Soybean Polysaccharide in Bean Dreg

对先用碱预处理豆渣再用酸法提取出的豆渣水溶性大豆多糖（SSPS）的抗氧化性、抑菌性和对酸性乳饮料的稳定性进行了研究。结果表明：SSPS对DPPH自由基的清除率随其质量浓度的增大而增大，SSPS质量浓度为0．2g／L时，清除率为42％；SSPS对大肠杆菌、金黄色葡萄球菌、沙门氏菌和蜡样芽苞杆菌均有一定的抑制作用，且随SSPS质量浓度的增加，其抑菌效果增强；SSPS对酸性乳饮料有一定的稳定作用，当SSPS添加量为6g／L时，酸性乳饮料的离心沉淀率小于3％，悬浮稳定性接近0．5，其稳定效果与果胶接近；SSPS作稳定剂时，酸性乳饮料的黏度较小；PH值为3．4～4．4时，酸性乳饮料的沉淀率为2．80～3．15，悬浮稳定性为0．47～0．49。从豆渣中提取的SSPS可以作为天然的抗氧化剂、防腐剂、增稠剂添加到食品中，也可作为酸性乳饮料的稳定剂。

The oxidation resistance, antibacterial activity and stabilizing effect on acid milk beverage of bean dreg water-soluble soybean polysaccharides（SSPS） from bean dreg treated with alkali and then extracted under acidic condition were studied in this paper, so as to provide theoretical basis for its application in food industry. The result showed that the clearance effect of SSPS on DPPH increased with the mass concentration of SSPS increasing, when the mass concentration was 0.2 g/L its clearance rate was 42%. SSPS had certain inhibition to Escherichia coli ,Salmonella,Staphylococcus aureus and Bacillus cereus, and the antibacterial activity increased with the increase of the mass concentration of SSPS. SSPS had certain stabilizing effect on acid milk beverage,when the addition amount of SSPS was 6 g/L,the centrifugal precipitation rate of acidic milk beverage was less than 3 %, the suspension stability was close to 0.5, and its stabilizing effect was close to pectin. When SSPS was used as stabilizing agent,the viscosity of acid milk beverage was low. When pH changed between 3.4 and 4.4, the precipitation rate of acidic milk beverage was 2.80-3.15,and the suspension stability was 0. 47-0. 49. SSPS extracted from bean dreg can be added to food as natural anti-oxidant,preservative and thickener,and also as stabilizer for acidic milk beverage.