热风干燥温度对大豆植物蛋白提取得率及加工品质影响

梁璋成; 王红丽; 何志刚; 窦芳娇; 林晓姿

doi:10.19303/j.issn.1008-0384.2019.09.014

热风干燥温度对大豆植物蛋白提取得率及加工品质影响

Effects of Hot-air Drying Temperature on Protein Extraction and Quality of Soybeans

摘要

摘要:
目的探讨大豆热风干燥温度对大豆加工品质的影响，为高品质大豆加工产品的研制提供理论基础。
方法以东北大豆为原料，经50、60、70、80、90、100℃干燥10 min后机磨脱皮，以未热风干燥大豆为对照，检测大豆水分含量和脱皮率、蛋白提取率、脂肪氧化酶活力（LOX）及感官评价等指标，分析热风干燥温度对大豆加工品质的影响。
结果随着热风干燥温度的提高，大豆含水量、蛋白提取率呈下降趋势，脱皮率呈先快速上升后趋于平缓的趋势，LOX酶活逐渐降低，豆腥味逐渐减弱而炒豆香气逐渐增加。
结论研究认为适宜热风干燥温度为80℃。此条件下干燥10 min，大豆脱皮率达99.61%，植物蛋白提取得率为90.64%，豆腥味减弱并出现淡淡的炒豆香。LOX酶活虽受部分抑制，但仍保持较高的水平，在热风干燥工序未能达到完全饨化酶的效果。

Abstract:
Objective Effects of hot-air drying temperature on protein extraction and quality of soybeans were studied for a process design.
Method The moisture content, dehulling efficiency, protein extraction rate, lipoxygenase activity, and sensory quality of the Northeast soybeans mechanically dehulled after heating with hot-air at 50, 60, 70, 80, 90℃ for 10 min were compared with those of the non-hot-air-treated counterparts to evaluate the effects of hot-air temperature on the process and product quality.
Results With the increasing hot-air temperature, the moisture content and protein extraction rate of the soybeans decreased, the effective dehulling percentage increased significantly then leveled off, and the beany note diminished gradually accompanied by an increased fried soybeans aroma.
conclusion The optimum hot-air drying for the soybeans was determined to be 80℃ for 10 min to yield a 99.61% dehulling rate, a 90.64% protein extraction, and a fading beany but a faint fried beans aroma. The lipoxygenase activity in the heated soybeans was partially inhibited but remained substantially high indicating the applied temperature/time was insufficient to fully inactive the enzyme.

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