作　　者： ; ; ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《华南理工大学学报（自然科学版）》 2010年第4期50-54,60,共6页

摘　　要： 为了研究豆皮多糖和豆渣多糖在物化及功能性质上的差别,对两种粗多糖进行了分级纯化,分别从两种粗多糖中得到了3种多糖纯化组分.通过气相和凝胶渗透色谱分析了各组分及两种粗多糖的物化性质,并通过乳化和胆酸结合试验比较了其功能特性.结果表明:豆皮多糖是不含蛋白质的酸性杂多糖,相对分子质量为45～150 ku,乳化性质较差,胆酸结合能力较低;豆渣多糖是一种糖蛋白,相对分子质量为14～370 ku,具有优异的乳化性能,且其体外胆酸结合能力较高,是具有良好功能性质的优质水溶性多糖. This paper deals with the physicochemical and functional properties of polysaccharides isolated from soybean hull（SHP） and soybean okara（SOP）.In the investigation,first,crude SHP and SOP were fractioned and purified,and three purified fractions were obtained from SHP or SOP.Then,the physicochemical properties of the two types of crude polysaccharides and the fractions were analyzed by means of GC and GPC,and the functional properties of the samples were discussed by emulsifying and bile acid binding experiments.The results show that SHP fractions are acid heteropolysaccharides without protein,the relative molecular mass of which is 45～150ku,while SOP fractions are glycosidoprotein with a relative molecular mass of 14～370ku;and that,as a water-soluble polysaccharide with excellent functional properties,SOP is superior to SHP in terms of emulsifying performance and in-vitro bile acid binding ability.

关 键 词： 豆皮 豆渣 多糖 物化性质 乳化性质 体外胆酸结合

领　　域： [理学] [理学] [轻工技术与工程] [轻工技术与工程]