不同来源大豆水溶性多糖理化性质的研究

大豆多糖是从豆渣中提取出来的酸性水溶性多糖，具有乳化稳定性、抗黏结性、成膜性等特性，可广泛应用在食品加工中。该文使用红外光谱、紫外-可见光谱和高效液相色谱（HPLC）等仪器，测定国内外不同大豆多糖的分子键类型、紫外-可见光特征吸收、糖组分等理化特性。结果表明，国产1#样品的灰分、黏度、表面张力小，乳化性一般，蛋白、二糖、葡萄糖和果糖的含量相对较高，溶液吸光度值最大；国产2#样品的红外光谱和3#样品相近，但乳化性较差，呈碎片状，与1#、3#样品的近球状差别较大；国外3#样品的表观黏度为90.0～204.3 mPa·s，表面张力介于31.2～51.6 mN/m2，在同等条件下较1#、3#样品高；其乳化性能较好，综合颜色等因素，3#大豆多糖样品的性能最好。

Physicochemical properties of water-soluble soybean polysaccharides from different sources

Soybean polysaccharide is a kind of acidic water-soluble polysaccharides which extracted from soybean dregs. It has emulsifying stability, anti-adhesion, film-forming properties and other functions, and it can be widely used in food processing. In this paper, different water-soluble soybean polysaccharide samples from home and abroad on molecular bond type, UV absorption characteristics, sugar components and some other parameters were measured by infrared spectroscopy, ultraviolet-visible spectroscopy and HPLC. The results showed that the ash viscosity, surface tension of domestic sample 1# was low and the emulsification character was in general, while the contents of protein, disaccharide, glucose and fructose were relatively high, and the absorbance value was the highest. However, the infrared spectrum of domestic sample 2# was close to sample 3#, but its emulsification property was poor. The microscopic morphology of sample 2# was fragmented, while 1# and 3# were nearly spherical. The apparent viscosity of sample 3# was 90.0-204.3 mPaos, and its surface tension was 31.2-51.6 mN/m2, which were higher than samples 1# and 3# on equal terms; and sample 3# had good emulsifying properties. Taking exterior color and other factors into account, the sample 3# soybean polysaccharide was the best.