低植酸豆基配方粉的制备及消化特性

Preparation and Digestion Characteristics of Low-Phytic Acid Soybean-Based Infant Formula

为提高婴儿豆基配方粉产品的营养性,本研究从降低植酸和提高消化性角度出发,开展低植酸豆基配方粉制备技术研究。将浸泡大豆进行热烫处理(质量分数3‰ NaHCO3溶液、(85±2)℃、10 min)后打浆除渣、酸沉处理去除乳清获得的蛋白提取物,采用植酸酶酶解(加酶量1%、pH 5.15、温度50 ℃、酶解60 min),使植酸去除率接近90%,采用中性蛋白酶实现了7S特异性酶解(加酶量0.5%、pH 7、温度45 ℃、酶解10 min),由此获得的蛋白基料与脂肪、糖等复配成豆基粉。与豆乳粉、市售乳粉进行体外模拟消化性比较后发现,豆基配方粉在体外模拟的婴儿胃环境内几乎不形成凝块,有利于婴儿对大豆蛋白质的消化,提高婴儿食用后的舒适性;而且在小肠消化30 min后即可实现完全消化,具有良好的消化食用性。

In order to improve the nutritional properties of infant soybean-based infant formula products, a low-phytic acid soybean-based formula was developed from the viewpoints of reducing phytic acid and improving digestibility. Soaked soybeans were blanched in 3‰ NaHCO 3 solution at (85 ± 2)℃ for 10 min, and then protein extracts were obtained after milling/slag removal and whey removal by acid precipitation. The proteins were then hydrolyzed with 1% phytase at pH 5.15 and 50 ℃ for 60 min, yielding a removal rate of phytic acid close to 90%, and specific hydrolysis of 7S globulin for 10 min at pH 7 and 45 ℃ was achieved with 0.5% neutral protease. The protein base obtained was blended with fat and sugar to develop a soybean-based powder. In in vitro simulated digestion in comparison to soybean milk powder and commercially available milk powder, the soybean-based formula powder hardly formed clots in simulated infant gastric environment, which was beneficial to the digestion of soybean proteins and improved comfortableness of babies after consuming the formula;it could be completely digested in the small intestine for 30 minutes, which means that the soybean-based formula powder has good digestive properties.