亚临界丁烷制备豆粕及其蛋白氧化稳定性研究

采用亚临界丁烷对大豆粉脱油制得豆粕(DSF-B),并与正己烷制备豆粕(DSF-H)比较,对分离蛋白得率及热变性、豆粕残余极性脂和在贮藏过程中蛋白的氧化进行分析。DSF-B的蛋白得率(32.1%)比DSF-H高(约6%),蛋白热变性二者一致,且11S变性温度低于工业白豆片。残余极性脂分析,DSF-B比DSF-H总量低、磷脂含量高,脂肪酸组成有差异。模拟贮藏试验表明,DSF-B在贮藏中蛋白更易被氧化,这可能与极性脂的组成有关。亚临界萃取技术无高温处理、可选溶剂多样,可开发应用于大豆等植物蛋白制品。

Oxidation Stability of Protein from Defatted Soybean Flour Produced by Subcritical Butane

Soybean was defatted by subcritical butane extraction and n-hexane extraction, obtaining defatted soybean flour-butane(DSF-B) and defatted soybean flour-hexane(DSF-H) respectively. Yield and thermal properties of proteins and residual polar lipid from them were analyzed and compared, as well as protein oxidation in the storage process of defatted soybean flour in the paper. The results indicated that, protein yield of DSF-B was about 6% higher than DSF-H. Thermal properties of proteins were similar and the denaturation temperature of both 11S proteins was lower than industrial white flakes. Content and composition of residual polar lipid of them showed differences. During defatted soybean flour storage, protein from DSF-B was easier to be oxidized. Subcritical extraction technology with several optional solvent and no high temperature process, can be developed to plant protein products.