婴儿豆基粉中低植酸低异黄酮蛋白基料的制备工艺研究

为提升婴儿豆基配方粉的中蛋白基料的食用安全性,本研究从创新大豆蛋白制备工艺的角度出发,对大豆进行制浆浸提、酸沉、水洗等工艺获得蛋白产品,比较湿法、热烫法和半干法制浆工艺和关键环节对蛋白提取率、植酸和异黄酮去除率的影响。结果表明,当采用半干法制备蛋白浸提液后,再在pH5.15时酸沉并水洗离心获得大豆蛋白质,且体系中乳清保留量低于20%时,可以较好地控制植酸和异黄酮含量,其植酸和异黄酮含量分别为(12.08±0.46) mg/g和(1468±74) μg/g。利用此方法可较好的提高蛋白质基料的安全性,为进一步开发应用于婴儿豆基配方粉中的高安全性专用大豆蛋白粉基料奠定了基础。

Preparation of Protein with Low Content of Phytate and Isoflavones in Soy-based Infant Formula

In order to improve the food safety of infant soybean-based formula powder,the soybean protein preparation processes which include pulping,extraction,acid-precipitation and water-washing were innovated. The effects of wetting,blanching and semi-dry pulping processes and key steps on protein extraction rate,phytic acid and isoflavone removal rate were studied.Results showed that when protein extraction solution was made by semi-dry method,and protein was extracted by precipitation at pH5.15,followed by washing and centrifugation,the levels of phytate and isoflavones could be well limited,where the retention of whey fraction should be lower than 20%.The concentrations of phytate and isoflavones were respectively (12.08 ± 0.46) mg/g and (1468 ± 74)μg/g.The higher removal rate of phytate and isoflavones facilitated improved the safety of the protein product,which laid a foundation for further development of soy protein-based food ingredient tailor-made for infant formula,with improved safety and quality.