大豆浸泡动力学研究

目的]探究浸泡条件与大豆之间的关系,寻找适合的浸泡条件,为实际生产提供理论依据。方法]用Peleg方程,探讨了大豆在不同温度(4~50℃)和不同浸泡时间下的吸水动力学性质,并用电泳与质谱的方法对浸泡液中蛋白质的渗出情况进行分析。结果]吸水过程可以用数学模型进行较好地拟合,在大豆的吸水模型中,Peleg方程参数k1随温度升高而减小,是浸泡温度的多项函数,说明初始吸水速率与浸泡温度有关。大豆在各个温度浸泡过程中,均有蛋白质释放出,其中分子量为37 k D的蛋白质在50℃浸泡时大量释放出,经质谱鉴定后为碱性7S球蛋白,是一种细胞壁蛋白,其大量释放出,说明细胞壁被破坏,故50℃浸泡吸水速率明显加快。结论]Peleg方程可以较好地描述大豆浸泡过程吸水性质,浸泡过程中细胞壁蛋白碱性7S球蛋白大量渗出,细胞壁结构被破坏。

Kinetics of Water Absorption of Soybean

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.