共查询到18条相似文献,搜索用时 84 毫秒
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本研究以大豆分离蛋白为材料,通过在pH 2.0条件下调控大豆蛋白形成大豆蛋白纤维聚集体。采用标准的静态体外消化模型INFOGEST 2.0对大豆蛋白纤维聚集体进行体外模拟消化实验,并对不同消化时间的胃肠消化产物通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)、动态激光散射仪(DLS)及液相色谱-质谱联用(LC-MS)对其分子质量、粒径及肽段组成进行鉴定。结果表明,大豆蛋白纤维聚集体通过消化后被水解为小分子的肽,并LC-MS证实消化过程中肽段数量随着消化时间的增加呈阶梯式水解。本实验探究了大豆蛋白在体外模拟消化过程中的消化特性,这将有助于更好地了解植物蛋白在人体中的消化方式及其对健康的影响。 相似文献
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大豆制品的产业化进展 总被引:1,自引:0,他引:1
本文以大豆的化学组成为出发点,讨论大豆制品的加工工艺和产业化进展。比较了近代大豆制品和中国传统大豆制品的加工工艺,提出了大豆制品产业化的途径。 相似文献
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大豆蛋白富含8种人体必需氨基酸,具有动物蛋白不可比拟的功能特性。但是大豆作为高蛋白的植物性食品嘌呤含量较高,制约着大豆制品的应用。对嘌呤与痛风的关系,食品中嘌呤的检测方法,嘌呤与蛋白质的关系,传统大豆制品及大豆蛋白中的嘌呤含量及其控制等,特别是经过深加工处理的大豆分离蛋白和大豆浓缩蛋白的低嘌呤工艺进行了讨论。展望了大豆深加工制品如大豆分离蛋白和酸法大豆浓缩蛋白可为痛风病人提供低嘌呤、高蛋白食品的发展方向。 相似文献
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采用静态消化模型和半动态消化模型,评价经透析处理和未经透析处理的大豆蛋白的胃消化特性。结果表明:在静态消化模型中,透析对大豆蛋白的胃消化过程没有影响;但在半动态消化模型中,未经透析的大豆蛋白pH值、排空内容物的干物质质量和游离氨基的含量与经透析处理的大豆蛋白存在一定差异,表明未经透析处理的大豆蛋白保留较多大豆中的成分,使其缓冲能力更强,胃排空滞后,蛋白质消化速率减慢。此外,静态消化模型和半动态消化模型有不同的优势,所以可以根据不同的研究目的采用不同的消化模型。这项工作将为大豆蛋白产品的开发和健康效应提供新的见解。 相似文献
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Phosphorous levels were measured in 10 soybean products intended for application in the meat industry. The results showed that theoretical meat products containing 12% of protein from meat contain 2.915 g/kg of phosphorus, while products containing 10% of protein from meat and 2% of protein from soybean products (except lecithinated flour) contain 3.004 g/kg of phosphorus. For lecithinated soy flour, the difference was slightly larger. If soybean products are added into meat products at the recommended level of 2-4%, they would not significantly increase the final phosphorus levels, in comparison to meat products which do not contain added soybean products. 相似文献
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富硒大豆蛋白产品的功能特性 总被引:16,自引:0,他引:16
本文对富硒大豆脱脂粉、富硒大豆浓缩蛋白和富硒大豆分离蛋白的功能特性进行了测定,结果表明:这些产品具有良好的功能特性,适用于食品工业。 相似文献
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ABSTRACT: The objective of this study was the detection and quantification of human IgE immunoreactive soybean proteins in commercially available soy ingredients and products. Optimum dilutions of primary antibody and antigens as well as detection sensitivity were determined for the implementation of a sandwich ELISA method using plasma from soy sensitive subjects (IgE ranging from 0.35 to 98.7 IU/mL). Human IgE immunoreactivity of commercial soybean ingredients showed that the plasma of subjects with strong allergic reaction to soybean presented proportionally higher immunoreactive response. Soy protein isolate and soy protein concentrate contained less immunoreactive proteins than soy flour and grits. As expected, a hypoallergenic soybean product presented the lowest IgE immunoreactivity. Hydrolyzed and fermented soy ingredients showed negligible human IgE immunoreactivity when proteins and peptides were < 20 kDa. The IgE immunoreactivity of soymilk samples ranged from 3.4 to 68.9 ng IgE/mg extracted protein. Tofu contained about 20-fold higher IgE immunoreactivity than soymilk products (median 171 ng IgE/mg extracted protein). Furthermore, soy cheese products presented twice the IgE immunoreactivity than tofu products (median 359 ng IgE/mg protein). Meat analogues presented considerably high extracted protein concentration (median 67.9 mg/g product). The findings of the current investigation demonstrate sandwich ELISA as a reliable immunochemical method with good repeatability, sensitivity, and low detection limit to quantify IgE immunoreactive proteins in soy ingredients and products. Quantitative measurement of specific IgE is likely to become an increasingly valuable tool for soybean industry to comply with food labeling for manufacturers, thus protecting soy-sensitive consumers. 相似文献
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大豆发芽过程中抗原蛋白降解及营养特性变化 总被引:1,自引:0,他引:1
研究大豆发芽过程中抗原蛋白降解、抗原活性和营养成分的变化规律。结果表明,发芽期间,大豆子叶组织结构变得疏松;主要抗原蛋白β-伴球蛋白的α′-和α-亚基降解较快,而β-亚基降解缓慢。大豆11S球蛋白的酸性链降解快,而碱性肽链降解慢。ELISA分析表明,在发芽的前4 d中,β-伴球蛋白和11S球蛋白的抗原活性剩余率分别为58%和76%,延长发芽时间抗原活性降低较小。整个发芽期间,必需氨基酸和总氨基酸含量变化不大,但天冬氨酸含量显著增加,谷氨酸的含量明显降低。抗坏血酸含量在发芽第3 d时达到最大值,延长发芽时间,其含量降低。综上可知,在发芽4 d时大豆的食用安全性和营养价值较为理想。 相似文献
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采集了59份重庆生产酱油、豆豉、腐乳和豆瓣酱4大类发酵豆制品,检测其理化指标和可能存在的6种风险因子,包括蛋白质降解物挥发性盐基氮、硫化氢和生物胺、防腐剂苯甲酸和丙酸及微生物代谢毒素黄曲霉毒素。结果表明,各类样品的pH值及总酸含量均在正常范围;腐乳及包装酱油样品所含氨基酸态氮含量均满足国家标准;各类生物胺普遍存在于发酵豆制品中,不同类型的样品中所含生物胺的种类和含量不同,主要含有酪胺和腐胺。腐乳中生物胺总量最高;挥发性盐基氮的含量较高,可能对样品安全性有影响;硫化氢含量较少,暂不影响食品的可食性;总黄曲霉毒素的含量均未超过国家限量标准,安全性良好。苯甲酸和丙酸普遍存在于各类发酵豆制品中,个别样品中苯甲酸和丙酸含量远高于国家的限量标准,问题较为突出。有必要追踪发酵豆制品加工及贮藏过程中风险因子的变化及产生规律,提出有效的质量安全控制措施。 相似文献
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Soybeans ( Glycine max ) were soaked and ground to obtain soymilk. The soymilk was cooked in an open tank and held at 85 to 90 deg;C. Yuba films were picked up in 20 min intervals and dried for 20 min. Yuba films were soaked in chicken-flavor solutions (25% and 35%), and baking soda (BS) solutions (0%, 1%, 2%, and 3% BS), and cooked at 100 °C for 30 min, 60 min, and 90 min. TIA decreased (p < 0.05) with the increase of heating time and BS concentration. In vitro protein digestibility (IVPD) decreased with heating time and BS concentration (p < 0.05). Sensory characteristics were affected by flavor concentration. By using 0% BS, 25% of the chicken flavor concentration, and a short heating time method, meat-like products with low TIA, high IVPD, and good sensory characteristics were obtained. 相似文献
Soybeans ( Glycine max ) were soaked and ground to obtain soymilk. The soymilk was cooked in an open tank and held at 85 to 90 deg;C. Yuba films were picked up in 20 min intervals and dried for 20 min. Yuba films were soaked in chicken-flavor solutions (25% and 35%), and baking soda (BS) solutions (0%, 1%, 2%, and 3% BS), and cooked at 100 °C for 30 min, 60 min, and 90 min. TIA decreased (p < 0.05) with the increase of heating time and BS concentration. In vitro protein digestibility (IVPD) decreased with heating time and BS concentration (p < 0.05). Sensory characteristics were affected by flavor concentration. By using 0% BS, 25% of the chicken flavor concentration, and a short heating time method, meat-like products with low TIA, high IVPD, and good sensory characteristics were obtained. 相似文献