超高压-限制性酶解法降低豆乳粉致敏性工艺优化

Optimization of Ultra High Pressure(UHP)-Assisted Restriction Enzyme Hydrolysis Treatment for Reduced Allergenicity of Soybean Milk Powder

以传统湿法工艺技术制备豆乳粉为基础,对浆渣分离后的豆乳进行超高压-限制性酶解处理,降低豆乳粉致敏性。在单因素试验基础上,采用响应面分析法对超高压-限制性酶解制备低致敏性豆乳粉工艺进行优化,确定最优超高压-限制性酶解的工艺参数为超高压处理压强320.00 MPa、超高压处理时间15 min、酶解时间60 min、酶添加量0.3 U/g,此条件下致敏性降低率为88.09%,但制备的豆乳粉具有微苦味,需要进一步调配以改善口感。超高压处理与酶解具有协同效应,可显著提高豆乳粉蛋白质体外消化率、显著降低豆乳粉致敏性,对不同加工工艺豆乳粉进行蛋白质体外消化率、蛋白质分散指数、过敏原含量及蛋白电泳分析,进一步证明超高压与酶解的协同效应。

To reduce the allergenicity of soybean milk powder,soybean milk after removal of okara was treated by ultra-high pressure(UHP)followed by restriction enzyme hydrolysis instead of the traditional wet process for producing soybean milk powder.Using one-factor-at-a-time and orthogonal array design methods,the optimum process parameters were determined as follows:15min UHP treatment at320.00MPa and then60min hydrolysis with0.3U/g of flavourzyme.The allergenicity of soybean milk powder produced under the optimized conditions was reduced by88.09%,but it tasted slightly bitter.To improve the taste,further blending is needed.The combination of UHP and enzymatic hydrolysis synergistically significantly enhanced the in vitro protein digestibility and reduced the allergenicity of soybean milk powder.This synergistic effect was further confirmed by measurement of in vitro protein digestibility,protein dispersibility index and allergen content and SDS-PAGE analysis.