大豆低聚糖在食品中的应用

大豆低聚糖是大豆中低分子糖类的总称，其主要成分是水苏糖（Stachyose）、棉籽糖（Raffinose）和蔗糖等。作为一种功能性甜味剂，能替代蔗糖应用在功能性食品或低能量食品中。过去人们一直认为大豆低聚糖是抗营养因子，是引起肠胃胀气的主要根源，因而极力去除或培育无低聚糖或低聚糖含量低的豆类新品种。随着对低聚糖研究的深入，人们对大豆低聚糖的理化性质和生理功能有了新的认识，并取得了一定的研究进展。研究发现，大豆低聚糖具有促进肠道双歧杆菌增殖、提高机体免疫力等一系列生理功能。此外，大豆中水苏糖和棉籽糖等低聚糖对人体具有重要的医学价值，摄人人体后，在小肠内不被消化和吸收，但能促进大肠中双歧杆菌等有益菌的增殖，从而具有抑制有害菌生长繁殖、防癌抗癌、防止便秘和老年性疾病及延缓衰老等生理功效；此外还具有稳定性高、安全性好、甜度及热能低等良好的理化特性，可广泛用作饮料、糖果和保健食品的添加剂。日本对大豆低聚糖的开发和应用位居世界前列，其开发的大豆低聚糖产品在1988年已推向市场，广泛应用于饮料、酸奶、水产制品、果酱、糕点和面包等食品中。到目前为止，大豆低聚糖还是美国FDA唯一认可应用于食品中的功能性低聚糖。我国对大豆低聚糖的研究和应用尚处在起步阶段，本文综述了近年来大豆低聚糖在食品中的应用研究进展。     

大豆低聚糖的生理功能及保健作用

就大豆低聚糖作为双歧杆菌的增殖物质，从微生态的生理特性和保健作用方面作详细的论述。并就大豆低聚糖的分布，提取方法，以及饮服试验等作详细介绍。首次阐述了大豆低聚糖的开发利用价值。     

大豆低聚糖及其应用

本文介绍大豆低聚糖的组成、性能及特有的生理功能─整肠效应。以大豆乳清为原料制取大豆低聚糖及成品质量检测。大豆低聚糖作为低热值甜味剂、双歧杆菌增殖促进物质，已是新型营养保健食品的素材。     

大豆低聚糖的特性及在食品中的应用

本文主要总结了大豆低聚糖的物化特性、代谢特性以及生理特性，并综述了大豆低聚糖在食品中的一些具体应用。     

两种大豆低聚糖提取工艺比较的研究

研究了碱提酸沉法和醇法提取功能性大豆低聚糖的工艺，并通过正交试验对两种提取方法的工艺进行了优化，结果为：碱提酸沉法提取大豆低聚糖的最佳工艺为：pH9、时间1h、温度70℃、料液比1：14；而醇法提取大豆低聚糖的最佳工艺为：乙醇浓度50％、温度50℃、时间80min、料液比1：12。对两种方法进行比较，结果表明：两种方法提取大豆低聚糖的提取率基本相同，但醇法浸提大豆低聚糖的浓度明显高于碱提酸沉法。     

大豆低聚糖对大米粉老化性质的影响及其机理研究

为了更好的在大米粉中使用功能性低聚糖(大豆低聚糖),本实验研究了大豆低聚糖对大米粉老化性质的影响,并研究其作用机理。添加大豆低聚糖可以改善大米凝胶的质构特性。碘结合实验表明大豆低聚糖可以降低大米凝胶的结晶度,延缓凝胶老化。而傅里叶红外光谱证明了大豆低聚糖延缓大米凝胶老化是通过与淀粉链形成分子间氢键从而阻止淀粉链的相互靠近、降低结晶度。因此,大豆低聚糖可用于抑制大米类食品的老化、延长货架期。     

亟待开发的保健食品大豆低聚糖

<正> 大豆低聚糖是大豆中可溶牲糖质的总称,主要成分是水苏糖、棉子糖、蔗糖等寡糖。大豆中,水苏糖3.8％,棉了糖1.1％,蔗糖5％。由于人体没有大豆低聚糖的酶系,所以人体不能直接利用大豆低聚糖。然而大豆低聚糖具有重要的保健功能,日益受到人     

大豆低聚糖功能及其应用

该文介绍大豆低聚糖分布和组成,着重论述大豆低聚糖性质、功能、提取、应用,并展望大豆低聚糖发展前景。     

大豆低聚糖的生产、生理功能及其应用

大豆低聚糖是一种新型的功能性低聚糖,它具有许多功能特性。本文综述了大豆低聚糖的结构及理化性质;生理功能。对大豆低聚糖的生产工艺及在食品生产中的应用也作了详细的论述。     

功能性大豆低聚糖分离纯化研究概况

大豆低聚糖能促进人体肠道固有的有益细菌——双歧杆菌的增殖，从而抑制肠内腐败菌的生长，并减少有毒葛酵产物的形成，是一类功能性低聚糖。本文综合论述了国内外工业上分离纯化大豆低聚糖的典型工艺过程，并对名单元操作中所用方法进行了比较和分析。     

乳清成分分析及处理

与传统的大豆分离蛋白生产工艺相比,豆粕经乙醇溶液处理后在大豆分离蛋白制备过程中产生的乳清,其蛋白质和低聚糖的含量明显降低.与对照样品相比,优化工艺样品的乳清中蛋白质和低聚糖的含量分别减少了78%和90%.该工艺产生的乳清若加以适当的处理(如超滤),不仅可以回收大豆蛋白,提高大豆蛋白的利用率,而且可减轻乳清排放所引起的环境污染.     

大豆糖蜜综合利用

该文阐述对大豆糖蜜综合利用,主要介绍以大豆糖蜜作为发酵原料,从大豆糖蜜中分别提取异黄酮、低聚糖和皂甙,及对大豆植物化学成分应用。     

大豆中营养因子和抗营养因子研究进展

大豆中含有抗营养因子和营养因子,营养因子包括大豆磷脂、大豆异黄酮等,抗营养因子包括蛋白酶抑制因子、抗原蛋白、凝集素、植酸等,大豆低聚糖和皂甙具有营养和抗营养双重作用。对大豆中的营养因子和抗营养因子的生理功能,对动物的营养及危害作用进行了论述。     

豆腐皮生产过程中低聚糖的物料平衡

豆腐皮生产过程中产生大量颜色深黄、质地黏稠的副产物--甜浆.生产过程中,甜浆一般被用做动物饲料,然而据研究表明,甜浆中浓缩了大量的低聚糖等功能性物质,具有极大的开发价值.以豆腐皮的生产过程为研究对象,探讨低聚糖的物料平衡.试验结果表明:低聚糖损失于浸泡阶段、打浆过滤阶段、成皮阶段,损失量分别为1.43%、55.11%和17.56%(占大豆中总低聚糖).豆腐皮中保留了14.66%的低聚糖,副产物甜浆含有11.24%的低聚糖.     

Removal of oligosaccharides in soybean flour and nutritional effects in rats

The objectives of this work were to establish a safe and economically viable process for the removal of raffinose oligosaccharides (RO) from soy flour and compare the effects of RO elimination from diets with regard to nutritional parameters by testing in Wistar rats. Debaryomyces hansenii UFV-1 was cultivated in suspension of defatted soy flour (1:10 w/v). An increase in α-galactosidase activity was observed in the medium, with a consequent decrease in the RO concentration. A total reduction of RO was achieved at 36 h of incubation. The diet containing soy flour free of RO presented higher digestibility, 91.28%, in relation to the diet containing soy flour with RO, 87.14%. However, the removal of the oligosaccharides from the diet did not promote a significant improvement in the values of weight gain, and other nutritional parameters tested on rats, during the experimental period of 14 days.     

Survival of freeze-dried microcapsules of α-galactosidase producing probiotics in a soy bar matrix

Soy oligosaccharides, mainly α-galactosides, are prevalently present in soy protein products, and can result in unfavorable digestive effects when consumed. The aim of this research was to investigate the efficiency of α-galactoside reduction by probiotic bacterial hydrolysis and if such bacteria could be maintained in a high number in a soy protein product in a microencapsulated and freeze-dried form. The probiotic bacterium, Lactobacillus acidophilus LA-2, when induced by raffinose, exhibited a high level of α-galactosidase activity at 5.0 U/mg. To preserve probiotics with high viability, cells were microencapsulated and freeze-dried. Optimization of microencapsulation presented that a combination of κ-carrageenan and inulin at a proportion of 1.9:0.1 (w:w) as capsule wall materials, significantly retained the viability of the probiotics through freeze-drying (P ≤ 0.05). Scanning electron microscopic images confirmed that the morphology of the microcapsules was well preserved after freeze-drying. Upon incorporation into soy protein bars, the freeze-dried microcapsules of L. acidophilus LA-2 remained in high numbers throughout 14 weeks of storage at 4 °C. Results of this work with the support of other studies on microencapsulation benefits indicate a promising use of freeze-dried α-galactosidase positive microencapsulated probiotics in a soy food.     

Dietary Casein and Soy Protein Isolate Modulate the Effects of Raffinose and Fructooligosaccharides on the Composition and Fermentation of Gut Microbiota in Rats

Although diet has an important influence on the composition of gut microbiota, the impact of dietary protein sources has only been studied to a minor extent. In this study, we examined the influence of different dietary protein sources regarding the effects of prebiotic oligosaccharides on the composition and metabolic activity of gut microbiota. Thirty female rats were fed casein and soy protein isolate with cellulose, raffinose (RAF), and fructooligosaccharides (FOS). Microbiota composition was examined by real‐time qPCR and denaturing gradient gel electrophoresis. Dietary protein source affected cecum microbiota; acetic acid concentration and Lactobacillus spp. populations were greater with soy protein than with casein. Prebiotic oligosaccharides had distinctive effects on gut microbiota; RAF increased the acetic acid concentration and Bifidobacterium spp. populations, and FOS increased the butyric acid concentration regardless of the dietary protein. Likewise, Bifidobacterium sp., Collinsella sp., and Lactobacillus sp. were detected in microbiota of the rats fed RAF, and Bacteroides sp., Roseburia sp., and Blautia sp. were seen in microbiota of the rats fed FOS. Interactions between dietary proteins and prebiotic oligosaccharides were observed with Clostridium perfringens group populations and cecum IgA concentration. RAF and FOS decreased C. perfringens group populations in casein‐fed rats, and the combination of soy protein and RAF substantially increased cecum IgA concentration. These results indicate that dietary proteins can differentially modulate the effects of prebiotic oligosaccharides on gut fermentation and microbiota, depending on the type of carbohydrate polymers involved.     

我国大豆蛋白在食品加工中的应用及展望

论述了我国大豆蛋白粉、大豆浓缩蛋白和大豆分离蛋白的生产方法、产品质量及产品特点,分析了大豆蛋白各种功能特性及在我国食品加工中的应用,对我国目前各种大豆蛋白产品的生产现状和开发前景进行了探讨。脱脂大豆粉和分离蛋白的工艺已经成熟,醇法大豆浓缩蛋白技术的应用研究和生产正在成为发展方向。     

Effects of Oligosaccharides and Soy Soluble Polysaccharide on the Rheological and Textural Properties of Calcium Sulfate-Induced Soy Protein Gels

This study investigated the rheological and textural properties of calcium sulfate (CaSO₄)-induced gels formed by soy protein containing oligosaccharides (sucrose, raffinose, and stachyose) and soy soluble polysaccharide. The results showed that the hardness and water holding capacity of the gels were significantly strengthened (P < 0.05) by the incorporation of oligosaccharides at the 1, 3, and 5% (w/v) levels and soy polysaccharide at the 0.3 and 0.5% (w/v) levels. The storage modulus after the temperature cycle, frequency sweep, creep recovery tests, and large deformation properties demonstrated that the affixion of above cosolutes enhanced the rigidity (elastic properties) of gels. Confocal scanning laser microscopy (CLSM) analysis indicated that the cosolutes also improved the microstructures of the gels and herein the gels containing stachyose exhibited the greatest compactness. The gel solubility in different buffers verified the speculation that the protein-protein interactions were enhanced by the incorporation of cosolutes and hence accounted for the improvement of the gel properties. The results of this study would potentially promote the use of health-promoting raffinose, stachyose, or soy polysaccharide and facilitate the development of novel soy protein-based gel products with firmer texture and higher nutritional value.     

Microbial α-Galactosidase for Soymilk Processing

Several microorganisms isolated from soil enriched with soybean meal were screened for their ability to produce α-galactosidase (α-D-galactoside galactohydrolase, E.C. 3.2.1.22). Soybean carbohydrates, after fermentation with Saccharomyces cerevisiae, were used as carbon source for an effective screening. Fructose-free soy oligosaccharides were effective as inducers of the enzyme whereas normal soy oligosaccharides, including sucrose, were not. With this carbon source, invertase production was insignificant and the enzymes present liberated galactose from oligosaccharides known to be present in soybeans. Among the microorganisms studied, Cladosporium cladosporioides (Fres.) de Vr. had the highest α-galactosidase activity. The intracellular enzyme had an optimum pH around 7.0 on the artificial substrate p-nitrophenyl-α-D-galactopyranoside (PNPG) but a pH optimum of 5.0 with melibiose. At 6.3 (the natural pH of soymilk) the relative activity on the two substrates was 90%. The enzyme was relatively thermostable, with no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated galactose from melibiose, raffinose, and stachyose and eliminated raffinose-like sugars from soymilk, specially stachyose, in a few hours.