水溶性大豆多糖与大豆果胶的提取及功能特性研究进展

Research progress of extraction and functional characteristics of water soluble soybean polysaccharides and soybean pectin

中文关键词:  水溶性大豆多糖  大豆果胶  生物活性

英文关键词:soluble soybean polysaccharides  soybean pectin  bioactivity

中文摘要:

      大豆作为我国传统作物, 有很长的耕作历史, 但由于国内对大豆的深加工起步较晚, 对于深加工的副产物豆皮、豆渣的研究利用较不充分。而豆皮、豆渣中富含膳食纤维, 是水溶性大豆多糖(soluble soybean polysaccharides, SSPS)和大豆果胶(soybean pectin, SP)的良好来源。SSPS 和SP 结构和性能相似, 在食品工业中具有很高的应用价值。在国外, 对SSPS 和SP 的研究较早, 对SSPS 和SP 的提取工艺、分子结构组成、流变学性质、乳化性质以及稳定酸性乳饮料的机制等方面已经做了不少的研究。国内起步晚, SSPS 和SP 的工业化生产始终未成健全体系, SSPS 及SP 的提取工艺存在不成熟、提取纯度不高及功能性质不稳定等问题。本文对SSPS 和SP 的结构、生物活性、以及在食品工业中应用的研究进展进行了综述。

英文摘要:

      Soybean, as a traditional crop, has a long history of cultivation in China. However, due to the late start of deep processing of soybean in China, the utilization of deep-processed by-products such as soybean hulls and soybean dregs was insufficient. Soybean hulls and soybean dregs are rich in dietary fiber, which is a good source of water-soluble soybean polysaccharide (SSPS) and soybean pectin (SP). The structure and performance of SSPS and SP are similar, and they have high application values in the food industry. The researches on SSPS and SP are earlier abroad, and many researches have been done on the extraction process of SSPS and SP, molecular structure composition, rheological properties, emulsifying properties and the mechanism of stable acidic milk beverage. The domestic researches started late, SSPS and SP industrial productions have not yet a sound system, and the researches of SSPS and SP have problems such as immature extraction process, low extraction purity and unstable functional properties. This review summarized the structures, bioactivities and applications of SSPS and SP in food industry.