| 豆皮果胶类多糖的提取及其在大豆蛋白凝胶类食品的应用 |
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| 引用本文： | 沈晓梅,冉根,陈家凤,侯俊杰,王金梅.豆皮果胶类多糖的提取及其在大豆蛋白凝胶类食品的应用[J].农业工程学报,2022,38(19):295-302. |
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| 作者姓名： | 沈晓梅 冉根 陈家凤 侯俊杰 王金梅 |
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| 作者单位： | 1. 华南理工大学食品科学与工程学院，小麦和玉米国家工程研究中心，广州 510640;;2. 广东科贸职业学院餐旅学院，广州 510430;;3. 广西梧州冰泉实业股份有限公司，梧州 543000; |
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| 基金项目： | 河南工业大学小麦和玉米深加工国家工程研究中心开放课题（NL2021001） |
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| 摘 要： | 为提高大豆副产物利用率，拓展豆皮果胶类多糖（Soybean Hull Pectin Polysaccharide, SHPP）在凝胶类食品的应用，该研究采用盐辅助结合水热处理技术提取大豆豆皮中的豆皮果胶类多糖，并对其基本理化性质进行表征。通过以大豆蛋白为主要成分的凝胶类食品豆腐花为模型，探究不同添加量豆皮果胶类多糖（0～2.0%）与大豆蛋白的离散型相分离行为，分析其微相分离行为与宏观流变学性质、机械性能、持水性与感官评定的关联性，并与商品化柑橘果胶（Citrus Pectin, CP）作对比。结果表明，该提取法所得豆皮果胶类多糖提取率为17.95%±0.21%，其半乳糖醛酸含量为42.13%±2.05%，平均粒径为（210.3±2.9）nm，多分散性指数（Polydispersity Index, PDI）为0.466±0.037，豆皮果胶类多糖具有良好的亲水性和低黏度特性，易分散于水。添加0～0.5%豆皮果胶类多糖制备豆腐花，发现其微观上无相分离产生，具有良好的网络微结构；宏观上表现为外观白嫩，黏弹性、持水性与口感均良好。添加1.0%豆皮果胶类多糖的豆腐花宏观上出现明显析水，凝胶黏弹性和持水性均显著（P<0.05）减少。继续增加豆皮果胶类多糖至1.5%添加量则会导致相分离产生，蛋白凝胶网络微结构变得无序，网状孔隙增大，凝胶强度进一步减弱，保水性极差（46.2%±3.2%）。由此确定，豆皮果胶类多糖适宜添加量为0.5%。与经优化的柑橘果胶添加量为0.1%的豆腐花作比较，发现添加0.5%豆皮果胶类多糖的豆腐花在质构特性以及色泽、组织状态、滋味气味、口感、可接受度各方面的感官评分上均优于含柑橘果胶的豆腐花。结果表明豆皮果胶类多糖更适用于蛋白凝胶类食品。研究结果为豆皮果胶类多糖的应用开发，大豆副产物的再利用以及全豆食品的发展提供一定推动作用。
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| 关 键 词： | 凝胶 流变特性 大豆副产物 豆皮果胶类多糖 凝胶类食品 相分离 应用 |
| 收稿时间： | 2022/9/15 0:00:00 |
| 修稿时间： | 2022/10/1 0:00:00 |
Extraction of soybean hull pectin polysaccharide and its applications in soy protein-based gel foods |
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| Shen Xiaomei,Ran Gen,Chen Jiafeng,Hou Junjie,Wang Jinmei.Extraction of soybean hull pectin polysaccharide and its applications in soy protein-based gel foods[J].Transactions of the Chinese Society of Agricultural Engineering,2022,38(19):295-302. |
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| Authors: | Shen Xiaomei Ran Gen Chen Jiafeng Hou Junjie Wang Jinmei |
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| Institution: | 1. College of Food Science and Engineering, National Engineering Laboratory of Wheat & Corn Further Processing, South China University of Technology, Guangzhou 510640, China;;2. Dining and Tourism Academy, Guangdong Polytechnic of Science and Trade, Guangzhou 510430, China;;3. Wuzhou Bingquan Industrial Shareholding Co., Ltd in GuangXi, Wuzhou 543000, China; |
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| Abstract: | Pectin polysaccharides can be closely related to various physiological functions, particularly for the resistance to obesity, diabetes, and cardiovascular diseases. Therefore, pectin polysaccharides can be often used in gel foods, due to their excellent gelation property, water solubility, and low viscosity. Among them, there is up to 30% of soybean hull pectin polysaccharide (SHPP) in the soybean hull byproducts, more than three million tons of which are produced every year in China. This study aims to improve the utilization efficiency of soybean byproducts for the better application of SHPP in gel foods. A salt-assisted hydrothermal method was also applied to extract the SHPP from soybean hulls. Physicochemical properties of SHPP were characterized, including the extraction yield, composition, size distribution, and viscosity. Then, the soybean curd (one of the soy protein-based gel foods) was applied as a case study. Segregative phase separation was investigated under various concentrations (0-2.0%) of SHPP in these mixed systems. A correlation analysis was implemented on the microphase behavior and the macro-properties (e.g., rheological behavior, mechanical properties, water holding capacity, and sensory evaluation). Besides, the commonly-used commercial citrus pectin (CP) was used as a control in foods. The results showed that the extraction yield of SHPP was up to 17.95% ± 0.21%. The obtained SHPP mainly consisted of pectin, with a galacturonic acid content of 42.13% ± 2.05%. The mean size of SHPP dispersion was determined as (210.3±2.9) nm and the polydispersity index (PDI) was 0.466 ± 0.037. The extracted SHPP was better dispersed in water, due to the hydrophilic property and low shear viscosity. There was no microphase separation, when the 0-0.5% SHPP was added to prepare the soybean curd. The obtained soybean curds were pretty white in a better appearance, particularly with the viscoelastic network and excellent water holding capacity. Furthermore, the leaking water was visible around the soybean curd, as the SHPP concentration increased up to 1.0%. A significant (P<0.05) reduction was found in the viscoelasticity and water-holding capacity. The outstanding phase separation was observed when the addition of SHPP was up to 1.5%. There was a disordered microstructure with the enlarged pore of the network in the soybean curd, resulting in weak gel strength and low water holding capacity (46.2%±3.2%). Therefore, the optimal addition concentration of SHPP was 0.5% for the preparation of the soybean curd. A comparison was also made on the soybean curd that was prepared with the optimal CP concentration of 0.1%. The better texture properties and sensory scores were achieved in the color, texture, flavor, taste, and acceptability of the soybean curd prepared with 0.5% SHPP, compared with the 0.1% CP. Therefore, the SHPP can be expected to serve as a bioactive substance with various physiological functions in protein-based gel foods. The finding is conducive to the recycling of soybean byproducts in the whole bean food. |
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| Keywords: | gels rheological properties soybean byproduct soybean hull pectin polysaccharide gel food phase separation application |
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