共查询到18条相似文献,搜索用时 140 毫秒
1.
2.
3.
4.
对我国和黑龙江省非转基因大豆的资源状况,以及醇法生产大豆浓缩蛋白的工艺特点和大豆糖蜜的综合开发途径做了论述,同时并对大豆异黄酮、大豆皂苷、大豆低聚糖的生产工艺特点进行了阐述。 相似文献
5.
大豆是我国主要的粮食作物之一,富含蛋白质、异黄酮、皂苷、低聚糖等活性成分,具有预防糖尿病、骨质疏松、心血管疾病和癌症等功效。综述近十年来大豆抗癌的流行病学研究以及大豆异黄酮、大豆皂苷、大豆蛋白和大豆低聚糖等活性成分的抗癌研究进展,并指出食用大豆可能存在的副作用,以期为大豆抗癌活性成分的进一步研究提供理论参考。 相似文献
6.
7.
8.
大豆制品生产废水综合开发研究进展 总被引:4,自引:0,他引:4
豆制品生产中产生大量的有机废水,这些废水中含有多种多样的营养物质,直接排放不仅污染环境而且浪费资源。文章阐述了从大豆制品生产废水中提取功能性物质如大豆低聚糖、大豆乳清蛋白、大豆异黄酮、大豆皂苷、大豆多糖等的研究进展,为豆制品废水的综合利用提供理论依据和实践基础。 相似文献
9.
为建立一种同时分离大豆皂苷和异黄酮的制备方法,用高速逆流色谱,在正丁醇-乙酸-水溶剂体系下分离大豆异黄酮和皂苷,并通过调整乙酸含量得到最优的溶剂体系。结果表明,在该体系下可得到分离度很高的两个峰,第一个峰主要为大豆异黄酮,第二个峰为大豆皂苷。随着乙酸含量的增加,皂苷逐渐集中于第二个峰,大豆异黄酮和大豆皂苷被逐渐分开。正丁醇-5%乙酸-水,体系对大豆异黄酮和皂苷达到最好的分离效果。大豆粗提物进样量过大时,不利于两者的分离,在流动相流速为3 mL/min时,最佳的进样量为100 mg。 相似文献
10.
11.
12.
利用高温豆粕生产醇洗大豆浓缩蛋白的研究 总被引:1,自引:0,他引:1
分别以高温豆粕和低温豆粕为原料采用醇洗工艺制取大豆浓缩蛋白。测定高温豆粕和低温豆粕醇洗浓缩蛋白的蛋白质含量、NSI以及乙醇萃取液糖蜜中皂甙、异黄酮、总糖、蛋白质含量。结果显示:高温豆粕(蛋白质含量47.16%)醇洗浓缩蛋白的蛋白质含量(59.64%)虽然低于低温豆粕(蛋白质含量51.83%)醇洗浓缩蛋白的蛋白质含量(67.71%),但已接近60%,且高温豆粕乙醇萃取液糖蜜中皂甙、异黄酮含量(分别为8.04%、2.67%)与低温豆粕乙醇萃取液糖蜜中的含量接近(8.53%、2.13%)。表明利用高温豆粕生产饲用大豆浓缩蛋白应该是可行的,且副产物糖蜜是提取大豆皂甙、异黄酮、低聚糖的优质原料。 相似文献
13.
Effect of Extraction pH and Temperature on Isoflavone and Saponin Partitioning and Profile During Soy Protein Isolate Production 总被引:3,自引:0,他引:3
ABSTRACT: Soy protein isolates (SPIs) are produced industrially using methods using various protein extraction temperatures and pH values. The effects of process temperature (25°C or 60°C) and pH (8.5, 9.5, or 10.5) on isoflavone and group B saponin extraction, partitioning, and profile during bench-scale SPI production were evaluated. Protein, isoflavone, and saponin extraction increased with increasing temperature and pH. Substantial quantities of isoflavones and saponins remained in the insoluble fraction waste stream. Isoflavones were also lost to the whey waste stream, whereas saponins were not detected in the whey. Neutralization of SPI samples at the time of analytical extraction increased measured isoflavone concentrations for the pH 8.5 process extraction treatments, whereas neutralization substantially increased measured saponin concentrations in SPIs for all process extraction treatments. Malonylglucoside isoflavones were primarily converted to β-glucoside forms as temperature and pH were increased, and these conditions caused conversion of αg, βg, and βa saponins to saponin V, I, and II forms, respectively. Analytical extraction pH should receive careful consideration when analyzing soy matrices for isoflavones and saponins. 相似文献
14.
The feasibility of conversion of soy molasses, a low value by-product of soy protein production, to lactic acid by fermentation with Lactobacillus salivarius was investigated. The basic environmental parameters affecting growth and lactic acid production were determined. Lactic acid production in soy molasses was optimal at pH 5.6 and 42°C. Addition of 0.5% yeast extract to soy molasses reduced fermentation time from 36 to 10 hr and increased lactic acid production by 30%. 相似文献
15.
Allaoua Achouri Joyce Irene Boye Denis Belanger 《Food research international (Ottawa, Ont.)》2005,38(10):1199-1204
Soy isoflavones are phytochemicals of intense interest due to their association with a variety of health protective effects. Analytical techniques to identify and quantify these compounds vary in accuracy, reproducibility and sensitivity. In this study, solvent extraction efficiencies, and the effect of replicate extractions, and sonication on the isoflavone content of two soy products (high and low protein content) were evaluated. The later study was conducted to determine the effect of protein content on isoflavone extractability. Repeated extractions (up to five sequential extractions) of soy meal sample increased the total concentration of isoflavones by 74%, 69% and 65%, using acetonitrile–HCl, methanol and ethanol. The increment for soy protein isolate was 147%, 103% and 105%, respectively. Sonication of both samples in the three solvents for 15 min extracted as much isoflavones as the total of the five sequential extractions. These results strongly indicates that, a one step extraction without sonication can markedly under-estimate the concentration of isoflavones in foods, and that protein content of foods may have a marked impact on isoflavone extractability. 相似文献
16.
沉淀法提纯大豆异黄酮影响因素的确定 总被引:2,自引:0,他引:2
大豆异黄酮提取过程中会有许多杂质,如皂甙、低聚糖、蛋白质等,其中蛋白质对大豆异黄酮的纯化影响较大,易与异黄酮发生缔合作用而影响异黄酮的精制。用絮凝沉淀法去除异黄酮提取液中的蛋白质,可明显提高大豆异黄酮提取液的纯度。本实验用101絮凝剂作正交实验,确定了最佳生产工艺参数,为生产高纯度异黄酮产品提供参考。 相似文献
17.
18.