安徽农业科学2017，Vol.45Issue(18)：77-80,4.
大豆浸泡动力学研究
Kinetics of Water Absorption of Soybean
刘旭 1华欲飞 1陈业明 1孔祥珍 1张彩猛1
作者信息
- 1. 江南大学食品学院,江苏无锡 214122
- 折叠
摘要
Abstract
[Objective] To explore the relationship between soaking conditions and soybean, find suitable soaking conditions and provide theoretical basis for actual production.[Method] Peleg's equation was used to describe the kinetics of water absorption of soybean during soaking at 4 ℃ to 50 ℃ for different duration.The protein exudation in the soaking solution was analyzed by electrophoresis and mass spectrometry.[Result] The result showed high fitting of kinetics to Peleg's equation for predicting the hydration characteristics.This study found that the value of k1 (rate) depended on temperature according to a polynomial function, meaning that the value of the initial rate of hydration was dependent on soaking temperature.Soybean seeds released several proteins during soaking.It was found that the 37 kD protein was identified as the most abundant protein, especially at 50 ℃basic 7S globulin (Bg 7S), which is the cell wall protein.These meant that the structure of cell wall was destroyed to some extent, which could explain why the release rate was quick at 50 ℃.[Conclusion] Peleg equation can describe the water absorption properties of soybean during soaking process well, 7S globulin exude abundantly and the structure of cell wall is destroyed.关键词
大豆/吸水/Peleg方程/浸泡液/蛋白质Key words
Soybean/Water absorption/Peleg's equation/Soaking solution/Protein分类
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刘旭,华欲飞,陈业明,孔祥珍,张彩猛..大豆浸泡动力学研究[J].安徽农业科学,2017,45(18):77-80,4.
