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大豆多肽饮料加工工艺研究 总被引:21,自引:0,他引:21
介绍了大豆多肽的加工功能特性和生理机能,研究了大豆多肽饮料的加工工艺,并重点探讨了影响大豆蛋白酶解的因素如底物浓度、酶用量、水解温度及作用时间和大豆多肽的脱苦、脱盐工艺条件。 相似文献
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《国际纺织导报》2018,(12)
研究壳聚糖对活性KGL、KNG翠蓝染料模拟废液的吸附性能,分别探讨了壳聚糖用量、染料质量浓度、溶液pH值、吸附温度及吸附时间对吸附性能的影响。结果表明:对于一定质量浓度的活性翠蓝溶液,随着壳聚糖用量的增加,活性翠蓝溶液的脱色率先增大后减小,壳聚糖用量约为0.080 0g时,其对活性KGL翠蓝溶液的吸附效果较好,壳聚糖用量约为0.110 0g时,其对活性KNG翠蓝溶液的吸附效果较好;溶液pH值在3~6的条件下,壳聚糖对活性翠蓝KGL、KNG溶液的吸附性能较好;活性KGL、KNG翠蓝溶液的脱色率随染料质量浓度的增大而减小;壳聚糖对活性KGL、KNG翠蓝溶液的最佳吸附时间分别为90和100min;温度对吸附性能影响较小,在25℃时壳聚糖的吸附性能相对较好。本文的吸附符合Langmuir和Freundlich吸附模型。经单因素试验和正交试验得到了优化工艺条件:对于活性KGL翠蓝溶液,在溶液质量浓度为60mg/L、pH值为3、壳聚糖用量为0.080 0g、吸附时间为100min、吸附温度为35℃时,脱色率为96%,吸附量达144.14mg/g,吸附较好;对于活性KNG翠蓝溶液,在溶液质量浓度为60mg/L、pH值为3、壳聚糖用量为0.110 0g、吸附时间为100min、吸附温度为35℃时,脱色率为95%,吸附量达132.84mg/g,吸附较好。 相似文献
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通过大豆蛋白的酶水解作用来制成功能性低聚肽(缩氨酸) 总被引:4,自引:0,他引:4
本文系统地研究了用蛋白酶和AS.1398中性蛋白酶对大豆蛋白进行水解而制成功能性低聚肽的加工工艺。详细地介绍了主要的工艺步骤,包括大豆蛋白溶液的预处理、大豆蛋白的酶水解、水解物的脱苦和脱盐等。重点讨论了通过大豆蛋白水解作用生产功能性低聚肽时,影响其生产的各种因素如基质的浓度、酶的剂量、反应温度及时间.PH值等。在最佳条件下,大豆蛋白的水解程度可达到35%。大豆低聚肽链会有2-4氨基酸。 相似文献
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S Prakash R
S Singhal P
R Kulkarni 《Journal of the science of food and agriculture》2002,82(4):394-397
The present work explores the use of enzymes for debittering grapefruit (Citrus paradisi) juice. The debittering process was optimised using a statistical approach. A full factorial design using enzyme concentration (0.25, 0.5 and 1.0 g l?1), incubation temperature (25, 30 and 40 °C) and time of incubation (1, 2 and 4 h) as variables gave a regression equation that could predict the extent of debittering. The optimum set of conditions recommended is an enzyme concentration of 1 g l?1 at 40 °C for 4 h. The extent of naringin breakdown achieved under these conditions was 75%. © 2002 Society of Chemical Industry 相似文献
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运用人工神经网络模拟木糖醇发酵液的脱色过程 .借助均匀设计法确定人工神经网络的隐层神经元数、学习速度、动量因子 ,构建一个能很好地用于预测、优化木糖醇发酵液脱色过程的三层 5 6 2的网络模型 . 相似文献
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目的 研究分步酶解小麦面筋蛋白(wheat gluten, WG)制备低苦味肽粉的工艺。方法 选用中性蛋白酶、木瓜蛋白酶、胃蛋白酶水解WG至8%水解度,接着用风味蛋白酶对水解产物进行脱苦处理,对不同酶解产物中苦味肽的特性进行系统研究,探究苦味肽含量、氨基酸组成、分子量分布、表面疏水性等指标变化对WG酶解物苦味值的影响,对比风味蛋白酶对不同单酶酶解物的脱苦效果差异,分析风味蛋白酶对WG酶解物脱苦的内在机理,进而确定制备低苦味小麦蛋白肽粉的最佳酶解工艺。结果 中性蛋白酶的酶解产物经风味蛋白酶作用后,脱苦效果最显著,苦味肽苦味值从4.08降至2.25,酶解产物的苦味值可下降56.42%。木瓜蛋白酶的酶解产物经风味蛋白酶作用4 h后,酶解产物的苦味值最低,制备出苦味值为1.28的WG低苦味肽粉。结论 经分步酶解作用后,酶解产物中苦味肽的含量下降;疏水性氨基酸比例的下降和游离氨基酸含量的升高引起苦味肽苦味阈值的增大,共同导致酶解产物苦味值显著降低,该研究为酶解脱苦技术的快速发展和WG活性肽工业化生产提供新的参考。 相似文献
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大豆肽营养功能及脱苦方法研究进展 总被引:2,自引:0,他引:2
大豆肽系由大豆蛋白经水解所得,由3~6个氨基酸残基组成,分子量以低于1000Da为主低分子肽混合物;大豆肽生产和应用前景广阔,市场潜力巨大。该文论述大豆肽营养功能特性及脱苦方法研究进展,并对其发展趋势进行分析。 相似文献
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Soybean flakes were extracted with supercritical carbon dioxide to produce a solvent-free, good-quality soybean oil. Volatile compounds from the supercritical fluid extracted (SFE) oil and from a hexane-extracted crude soybean oil were analyzed by dynamic headspace gas chromatographic methods to determine qualitative differences between the extraction methods. The major difference in the volatile profiles was the higher concentration of hexane in the solvent-extracted oil. During the SFE process, volatile compounds were trapped on a porous polymer trap attached at the exhaust port of the SFE apparatus. The volatile profile obtained from the sorbent trap was found to be similar to the headspace profile from the SFE/soybean oil removed during the same extraction. In addition, crude soybean oil was heated in a stirred reactor and the volatiles, which were stripped by supercritical carbon dioxide in an attempt to improve oil properties, were collected on sorbent traps and analyzed by the above method for comparison. The described methodology permits the characterization of volatiles and semivolatiles in SFE soybean oil and can be used to monitor the extraction and quality of the resultant oil. 相似文献
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Effects of ultrasound-accelerated debittering (UAD) at different NaOH concentrations (1.50, 1.75, and 2.00% w/v) and temperatures (25, 30 and 35 °C) on physicochemical and textural properties of olive fruits were investigated and compared with conventional debittering (CD). In UAD, processing time decreased up to 48% in comparison with CD method. During debittering, increasing moisture and decreasing nitrogen and ash contents of the samples were observed. In UAD, reduction rate of phenolic compounds and as a result the speed of debittering process increased in comparison with CD method. UAD was able to reduce textural hardness at a higher rate than CD method. Fatty acid compositions of UAD and CD samples were similar. Both UAD and CD methods similarly caused considerable damages to the structure of olives as observed on micrographs. Overall, UAD method was able to debitter olive fruits at a higher rate without causing any undesirable changes. This can have practical implications in reducing NaOH and water usage for olive processing.Industrial relevanceIn this research, the efficacy of ultrasound-assisted debittering (UAD) of olive fruit was evaluated. UAD increased the rate of sodium hydroxide penetration into the olive flesh, leading to a higher rate of oleuropein hydrolysis and significant reduction of processing time of up to 48% in comparison with CD method. Therefore, ultrasound-assisted debittering was found to be a suitable and applicable technique in minimizing debittering time of olive fruits and reducing NaOH concentration. It is also possible to reduce the number of wash-cycles required for the completion of debittering resulting in substantial reduction in water usage. 相似文献