发芽处理对全豆豆奶品质的影响
The Impact of Sprouting Treatment on the Quality of Whole Bean Soy Milk
肖淼 1刘婷 2刘牧雯 1李筱 1赵良忠 1张雪娇1
作者信息
- 1. 邵阳学院 食品与化学工程学院,豆制品加工与安全控制湖南省重点实验室,湖南邵阳 422000
- 2. 湘中幼儿师范高等专科学校,湖南邵阳 422000
- 折叠
摘要
本文利用经发芽处理和未经发芽处理的大豆制备全豆豆奶,对比研究其理化特性、抗营养因子和抗氧化活性.结果表明,经发芽处理的全豆豆奶的蛋白质含量从 3.04 g/100 g提升到 3.43 g/100 g,总膳食纤维含量从 1.31 g/100 g提升到 1.43 g/100 g;胰蛋白酶抑制剂活性和植酸含量显著降低(P<0.05),抗氧化活性显著增强(P<0.05).说明大豆发芽处理是一种低廉、绿色环保的能够改善大豆、全豆豆奶品质和营养价值的方法.
Abstract
This article utilizes soybeans that have been treated with germination and those that have not been treated with germination to prepare whole soy milk,comparing their physicochemical properties,antinutritional factors,and antioxidant activity.The results show that the protein content in the whole soy milk treated with germination increased from 3.04 g/100 g to 3.43 g/100 g,and the total dietary fiber content increased from 1.31 g/100 g to 1.43 g/100 g;the activity of trypsin inhibitors and the content of phytic acid significantly decreased(P<0.05),and the antioxidant activity significantly increased(P<0.05).Soybean germination treatment is a low-cost,environmentally friendly method that can improve the quality and nutritional value of soybeans and whole soy milk.
关键词
全豆豆奶/发芽处理/抗氧化活性/抗营养因子Key words
whole soy milk/germination treatment/antioxidant activity/antinutritional factor引用本文复制引用
基金项目
邵阳学院研究生科研创新项目(CX2022SY080)
湖南省教育厅重点项目(21A048)
邵阳学院横向项目(2023HX43)
出版年
2024
NETL
NSTL
万方数据