大豆乳清蛋白特性及回收利用研究进展

文伟; 胡淼; 侯丽真; 高雅鑫; 田志良; 李丹枫; 范蓓; 王凤忠; 李淑英

doi:10.13386/j.issn1002-0306.2022060059

大豆乳清蛋白特性及回收利用研究进展

doi: 10.13386/j.issn1002-0306.2022060059

中国农业科学院农产品加工研究所，北京 100193

基金项目: 山东省重点研发计划（2022CXGC010602）；大豆产业技术体系（CARS-04）。

详细信息

作者简介:
文伟（1998−），女，硕士研究生，研究方向：生物与医药，E-mail：wen1624938238@163.com

通讯作者:
王凤忠（1972−），男，博士，研究员，研究方向：食品功能因子及其开发利用，E-mail：wangfengzhong@caas.cn

李淑英（1979−），女，博士，副研究员，研究方向：微生物发酵食品与功能性蛋白开发利用，E-mail：lishuying@caas.cn

中图分类号: TS201
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出版历程
- 收稿日期: 2022-06-08
- 刊出日期: 2023-05-01

Research Progress on Characteristics and Recycling of Soybean Whey Proteins

Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China

摘要

摘要: 大豆分离蛋白加工过程中产生大量乳清废水，直接排放会造成环境污染和资源浪费。大豆乳清废水中含有大豆乳清蛋白（Soybean Whey Proteins, SWP）、大豆异黄酮、大豆低聚糖等多种营养成分，其中大豆乳清蛋白应用价值极高，富含胰蛋白酶抑制剂、β-淀粉酶、大豆血球凝集素、脂肪氧合酶等多种功能因子。基于此，本文针对大豆乳清蛋白的回收利用，归纳总结了大豆乳清蛋白中的主要组成成分，并对各组分的研究利用以及其功能特性进行总结与分析，同时对大豆乳清蛋白的回收方法及利用进行了梳理，以期为工业生产实践中高值化利用提供理论和技术上的参考。
- 大豆乳清蛋白 /
- 组分成分 /
- 理化性质 /
- 分离提取 /
- 食品应用
Abstract: Soybean protein isolate processing and production produces a large amount of soybean whey wastewater, which causes environmental pollution and waste of resources directly discharged. Soybean whey wastewater contains soybean whey proteins (SWP), soybean isoflavones, soybean oligosaccharides and other nutrients, of which soybean whey proteins application value is extremely high, rich in trypsin inhibitors, β-amylase, soybean hemagglutinin, lipoxygenase and other functional factors. Therefore, with regard to the recycling of soy whey proteins, this paper sumerizes the main components in soybean whey proteins, analyses functional properties and research purposes of each component, and sortes out the recovery methods and applications of soy whey proteins. The aim of this paper is to provide a theoretical and technical reference for high value utilisation in industrial production practice.
- soybean whey proteins /
- components /
- physical and chemical properties /
- separation and extraction /
- food application

HTML全文

图 1 KTI的完整氨基酸序列

注：图片来自PDI数据库，图2同。

Figure 1. Complete amino acid sequence of KTI

下载: 全尺寸图片幻灯片

图 2 BBI的氨基酸序列

Figure 2. Amino acid sequence of BBI

下载: 全尺寸图片幻灯片

图 3 蛋白酶抑制剂的生物活性和大豆主要药理活性的示意图^[18-19]

Figure 3. Schematic diagram of physiological activity of protease inhibitor and main pharmacological activity of soybeans^[18-19]

下载: 全尺寸图片幻灯片

表 1 乳清蛋白组成成分的分子量及等电点^[8]

Table 1. Molecular weight and isoelectric point of SWP components^[8]

组分	成分	相对分子质量（Da）	等电点
2S蛋白	Kunitz抑制剂	21500	4.5
2S蛋白	Bowman-Birk抑制剂	7985	4.2
7S蛋白	细胞色素C	12000	9.8~10.1
	大豆血球凝集素	120000^*	5.81
	脂肪氧合酶	102000	5.68
	β-淀粉酶	61700	5.85
注：*表示由4个相同的相对分子质量为30000 Da的亚基组成。

下载: 导出CSV

表 2 KTI和BBI的结构特征^[16]

Table 2. Structural characteristics of KTI and BBI^[16]

抑制剂类型	相对分子质量（kDa）	反应位点数	二级结构（%）			α-螺旋
抑制剂类型	相对分子质量（kDa）	反应位点数	β-折叠	β-转角	无序结构	α-螺旋
KTI	20.1	1	22.5	16.2	61.4	有
BBI	8	2	52.6	0	47.4	无

下载: 导出CSV

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