大豆油体的提取及其功能性质

The Extraction and Functional Properties of Soybean Oil Body

以生豆浆为试材,研究大豆油体的提取得率、乳液稳定性和乳化稳定性等性质,为其工业应用提供参考。结果表明,通过0.5%复合酶[m (果胶酶)︰m (纤维素酶)=1︰1]对生豆浆搅拌处理5 h可以显著提高油体得率,增幅为39.8%;油体乳液在常温下储藏随着时间的延长和浓度的增大会出现混浊或析出,添加0.1%的黄原胶可以保持其较好的稳定性;在一定浓度油体的乳化活性随着其纯度的增加而增大,乳化稳定性需要一定比例的脂质和蛋白质存在。

The properties of soybean oil extracted rate,emulsion stability and emulsifying stability are studied with soybean milk as test material,which will provide references for its industrial application.The results showed that the oil body yield could be significantly increased by 0.5%complex enzyme[m(pectinase)︰m(cellulase)=1︰1]after 5 h of soybean milk stirring treatment,with a growth rate of 39.8%.The oil emulsion will be cloudy or precipitated with the increase of time and concentration when stored at room temperature.The xanthan gum of 0.1%can be added to maintain its good stability.The emulsifying activity of oil body at a certain concentration increases with the increase of its purity,and the emulsifying stability requires a certain percentage of lipid and protein presence.