不同大豆产品的纯素含量和食品加工技术中的动态转移
Yuting Zheng1,2, Xinxin Ma3, Li Li3
1College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Food chemistry: X
|June 9, 2025
概括
大豆加工显著降低了纯素,初始阶段降低了高达50%的纯素含量. 后期阶段由于蛋白质被困而增加纯素,为开发低纯素大豆产品提供了洞察力.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
背景情况:
- 由于健康问题和市场因素,大豆中的高纯素含量限制了工业发展.
- 了解 purin 动态对于优化大豆产品加工至关重要.
研究的目的:
- 调查在非发酵大豆产品加工过程中的纯素动态.
- 揭示含量的关键加工阶段的监管机制.
- 为开发低纯素大豆产品提供理论基础.
主要方法:
- 使用高性能液态染色学 (HPLC) 进行纯素含量的定量分析.
- 在非发酵大豆产品的各种加工阶段进行系统的量化.
主要成果:
- 经过加工的大豆产品显示 purin 含量显著降低 (15.11-84.42 mg/100 g,湿基).
- 前期加工 (浸泡,研磨,沸) 有效地降低了纯氨酸 (浸泡~50%,研磨/沸~10%).
- 后期加工 (凝固,挤压,尤巴形成) 增加了纯素含量 (3-50%) 由于蛋白质被困和水分损失.
结论:
- 大豆加工表现出"降低后增加"的 purin 含量双向调节.
- 优化加工阶段是开发低纯素大豆产品的关键.
- 这项研究为大豆行业的有针对性的工艺调整提供了理论基础.
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