【作者】 赵强忠； 黄丽华； 蔡勇建； 陈碧芬； 曾谛； 赵秀杰； 赵谋明；

【Author】 Zhao Qiangzhong;Huang Lihua;Cai Yongjian;Chen Bifen;Zeng Di;Zhao Xiujie;Zhao Mouming;College of Food Science and Engineering,South China University of Technology;

【机构】 华南理工大学食品科学与工程学院；

【摘要】 课题组近十余年围绕大豆精深加工副产物的功能性提升与高值化利用开展了一系列基础研究与产业化应用,近来更是发现该领域业已成为当前食品加工领域的热点,为新型食品配料研发带来了新机遇。大豆副产物富含水不溶性膳食纤维(>70%)和变性结合蛋白(>15%),二者结合紧密,水溶性差,极大限制了大豆副产物精深加工与应用。基于绿色化学手段,协同多种物理加工技术调控和改善主要组分—大豆纤维的功能性质,以不同类型大豆纤维依次构建水包油型乳液体系或无油凝胶体系,并应用改性大豆纤维开发奶油、酸奶、蛋黄酱、冷冻面团等食品,在探究膳食纤维功能性提升效果与其在烘焙体系应用潜力的同时,为新型食品添加剂与配料的开发提供更多理论指导与实践参考。更多还原

【Abstract】 In the past ten years,our research group has carried out a series of basic research and industrial applications around the functional improvement and high-value utilization of soybean deep processing by-products,and recently found that this field has become a hot spot in the current food processing field,which has brought new opportunities for the research and development of new food ingredients.Soybean by-products are rich in water-insoluble dietary fiber(> 70%) and denaturing protein(> 15%),which are closely bound and have poor water solubility,greatly limiting the intensive processing and application of soybean by-products.Based on green chemical techniques,in cooperation with a variety of physical processing technologies to regulate and improve the functional properties of the main component-soybean fiber,oil-in-water emulsion system or oil-free gel system were constructed in turn with different types of soybean fiber.And modified soybean fiber was used to develop cream,yogurt,mayonnaise,frozen dough and other foods,while exploring the functional improvement effect of dietary fiber and its application potential in baking system,providing more theoretical guidance and practical reference for the development of new food additives and ingredients.更多还原