不同来源水溶性大豆多糖功能特性及基本结构的比较研究

Comparative study on functional properties and basic structure of soluble soybean polysaccharides from different sources

中文关键词:  大豆加工副产物  水溶性大豆多糖  功能特性  基本结构

英文关键词:soybean processing by-product  soluble soybean polysaccharides  functional properties  basic structure

中文摘要:

      目的 提取3种常见大豆加工副产物豆腐渣、大豆蛋白渣和大豆皮中的水溶性大豆多糖(soluble soybean polysaccharides, SSPS), 比较分析不同来源水溶性大豆多糖进行功能特性和基本结构。方法 通过抗氧化性、乳化性和起泡性评价3种水溶性大豆多糖的功能特性, 通过高效液相色谱和傅里叶变换红外光谱对3种水溶性大豆多糖的基本结构进行分析。结果 豆腐渣中的水溶性大豆多糖(SSPSⅠ)具有最高的抗氧化性、乳化性和起泡性, 大豆皮中的水溶性大豆多糖(SSPSⅢ)次之, 大豆蛋白渣中水溶性大豆多糖(SSPSⅡ)的抗氧化性、乳化性和起泡性最差。傅里叶变换红外光谱和高效液相色谱的图谱表明, 3种来源水溶性大豆糖在基本结构方面无显著性差异。结论 不同来源的水溶性大豆多糖功能特性存在一定差异, 而基本结构无显著性差异。

英文摘要:

      Objective To extract the soluble soybean polysaccharides (SSPS) from 3 common soybean processing by products tofu residue, soybean protein residue and soybean hull, compare and analyze the functional characteristics and basic structures of soluble soybean polysaccharides from different sources. Methods The functional properties of 3 SSPS were evaluated by antioxidant activity, emulsifying properties and foaming properties. The basic structure of SSPS were was analyzed by high performance liquid chromatography and Fourier transform infrared spectroscopy. Results The soluble soybean polysaccharide (SSPSⅠ) in tofu residue had the highest antioxidant, emulsifying and foaming properties, followed by the soluble soybean polysaccharide (SSPSⅢ) in soybean hull, and the soluble soybean polysaccharide (SSPSII) in soybean protein residue had the worst antioxidant, emulsifying and foaming properties. Fourier transform infrared spectroscopy and high performance liquid chromatography showed that there were basically no major differences in the basic structure of the 3 soluble soybean polysaccharides. Conclusion There are certain differences in the functional properties of SSPS from different sources, but there is no significant difference in the basic structure of SSPS.