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洞化喷气和蛋白质溶解酶性水解对大豆面粉的影响

Zhijun Fan¹, Hongjuan Teng², Yuejiao Xing²

¹College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Beidahuang Green Health Food Co., Ltd., Kiamusze, Heilongjiang 154007, China.

|December 24, 2025

概括

化喷气技术和酶性水解显著降低了大豆的过敏性96%. 这种综合方法也增强了大豆面粉的效果.

科学领域:

食品科学食品科学食品科学
生物技术是生物技术.
材料科学材料科学材料科学

背景情况:

大豆蛋白广泛使用,但可能引起过敏反应.
提高大豆蛋白的功能对于各种应用至关重要.

研究的目的:

通过化喷气技术 (CJT) 和酶性水解 (EH) 的新组合来降低大豆的过敏性.
提高大豆面粉的功能性质,以改善应用.

主要方法:

大豆面粉用CJT (100 MPa) 处理,然后用EH (0.3%的Flavourzyme,50-55°C).
分析了蛋白质的多尺度结构调制.

主要成果:

通过降解抗原表征物,可以实现对过敏原蛋白的96%的减少.
蛋白质溶解度增加了14%,浸泡时间减少了37%,油吸收能力提高到2.2g/g.
观察到蛋白质的显著结构变化.

结论:

结合的CJT和EH工艺为低过敏性大豆蛋白提供了一个高效,绿色的制造平台.
这项技术可以扩大大豆蛋白在特殊饮食应用中的使用范围.

关键词:

过敏性过敏性过敏性化喷气技术技术的化喷气技术芳香酶是一种芳香酶.蛋白质溶解酶的酶化水解.大豆蛋白质是大豆蛋白质的组成部分.大豆面粉是用大豆面粉制成的

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