食品胶对豆浆中活性成分异黄酮苷元热稳定性的影响

研究了羧甲基纤维素钠(CMC)、海藻酸钠、黄原胶等食品添加剂对豆浆热处理过程中活性成分异黄酮苷元热稳定性的影响.高效液相色谱分析表明,CMC、黄原胶、海藻酸钠都能减少黄豆苷元、大豆黄素、染料木黄酮三种异黄酮苷元的热损失,其中CMC效果最理想,海藻酸钠次之,黄原胶最差.食品胶的复配能够减少豆浆中异黄酮苷元热损失.CMC/海藻酸钠组合明显好于CMC/黄原胶和黄原胶/海藻酸钠两种组合,当CMC/海藻酸钠=3:2时,在热处理条件为95℃,lOmin条件下,各异黄酮苷元热损失最少,黄豆苷元含量提高9.83%,大豆黄素12.67%,染料木黄酮18.63%.在三种食品胶共同复配组合中,CMC/黄原胶/海藻酸钠(4:3:3)组合的效果最好,黄豆苷元含量提高9.3%,大豆黄素10.13%,染料木黄酮18.26%.

Effect of food colloids on thermal stability of isoflavone aglycones in soybean milk

the effects of carboxymethyl cellulose(CMC), sodium alginate and xanthan gum on the thermal stability of soybeen aglycones( daidzein, glycitein and genistein)during soymilk heating were studied. It was indicated by HPLC analysis method that the addition of CMC,sodium alginate and xanthan gum into soybean milk could reduce the thermal loss of isoflavone aglycones.Among the three additives, CMC showed the best effect than sodium alginate and xanthan gum.However, the combination of two additives, CMC and sodium alginate showed much better effect than the combination of CMC and xanthan and the combination of xanthan gum and sodium alginate. At 3:2 ratio, CMC/sodium alginate combination showed that the content of daidzein, glycitein and genistein in soybean milk could be increased respectively by 9.83%, 12.67%, 18.63% under the treatment at 95℃ for 10min.The combination of three additives,CMC/sodium alginate/xanthan gum at 4:3:3 showed that the content of daidzein, glycitein and genistein could be increased respectively by 9.3% ,10.13% ,and 18.26%.