论文总字数：16906字

摘 要

大豆豆渣是豆腐、豆浆及豆制品加工中的副产物。豆渣中含有丰富的营养成分，包括蛋白质、膳食纤维、脂肪、维生素及黄酮物质，具有抗氧化、降血压、抑制糖尿病和降低胆固醇等多种功能。豆渣中含有很高的水分，不适合加工和储藏，而口感粗糙，不适合直接食用,除少量作为动物饲料外，其余的均直接丢弃，造成了资源的浪费和环境的污染。论文采用不同提取方法，研究了豆渣中油脂、蛋白质、纤维素的提取，提高豆渣的利用率和经济附加值。实验结果如下：

1. 大豆豆渣脂肪的提取采用有机溶剂萃取法，考察了萃取时间、料液比对豆渣脂肪得率的影响，并优化了萃取工艺，按料液比1:30加入石油醚，萃取时间1.5h，获得豆渣脂肪得率为7%。（干基计）
2. 大豆豆渣蛋白质的提取考察了最大溶解pH、等电点对蛋白质提取率的影响，优化了提取工艺，按1:4加入蒸馏水，碱溶酸沉方法获得大豆豆渣蛋白质，得率为27%。（干基计）

3.对大豆豆渣纤维素的提取，考察了提取溶剂浓度、提取时间、提取温度对纤维素提取率的影响，优化了提取工艺，大豆豆渣纤维素的得率为48%。（干基计）

关键词：大豆豆渣、提取、大豆蛋白、大豆油脂、纤维素、优化

The comprehensive utilization of soy bean dregs and research

ABSTRACT

Soy bean dregs is a by-product in the bean curd, soybean milk and bean products processing. Bean dregs contain rich nutrients, including protein, fat, vitamin, dietary fiber and flavonoid substances, antioxidant, fall blood pressure, diabetes and cholesterol control a variety of functions. Bean dregs contain high moisture content, not suitable for processing and storage, and it is rough, not suitable for direct edible, except a few as animal feed, the rest are discarded, directly caused the resource waste and environmental pollution. Paper using different extraction methods, studied the bean dregs in the extraction of oil, protein, fiber, improve the utilization rate of bean dregs and economic value added. The

experimental results are as follows:

1. Soy bean dregs oil extraction by organic solvent extraction, extraction time, and solid-liquid ratio on the yield of bean dregs of fat, and optimize the extraction process, according to the material liquid than 1:30 to join the petroleum ether, extraction time of 1 h, get bean dregs of fat at a rate of 7%. (dry basis)

2. Soybean okara protein extract maximum solution pH, isoelectric point for protein extraction yield, the influence of the extraction process was optimized and by 1:4 add distilled water, alkali soluble acid sinking method to obtain soy bean dregs protein, at a rate of 27%. (dry basis)

3. to extract the soy bean dregs fiber, examines the concentration of extraction solvent, extraction time, extraction temperature, extraction yield of cellulose, the influence of the extraction process was optimized and soy bean dregs fiber yield of 48%. (dry basis)

Keywords: soy bean dregs, extract, soybean protein, soybean oils and fats, fiber, optimization .

目 录

摘 要 I

ABSTRACT ..........II

第一章 文献综述 ................................................................................ 1

1.1 豆渣的有效成分及功能特性......................................................... .. 1

1.1.1 对癌症预防的作用.............................................................. ... 2

1.1.2 对预防心血管疾病的影响.................................................. ... 2

1.1.3 对肥胖的控制..................................................................... .... 2

1.2 豆渣的开发与用............................................................................... 2

1.2.1 现代工业对豆渣的利用......................................................... 2

1.3 豆渣中营养物质的提取...................................................................... . 3

1.3.1 油脂..................................................................................... .... 3

1.3.2蛋白质....................................................................................... 4

1.3.3纤维素....................................................................................... 4

1.4本课题的研究内容及义..................................................................... 5

第二章 实验材料与方法..........................................................................6

2.1 实验材料............................................................................................ 6

2.2 实验方法…….................................................................................................6

2.2.2 豆渣的制备.......................................... 6

2.2.2 豆渣油脂的提取以及单因素实验......................................................6

2.2.3 蛋白质的提取及特性测定...................................................... 7

2.2.4 纤维素的提取及单因素实验.................................................. 8

第三章 结果与讨论..................................................................................9

3.1 豆渣油脂的提取............................................................................... 9

3.1.1 提取时间对豆渣油脂提取率的影响..................................................9

3.1.2 溶剂体积对豆油脂提取率的影响......................................................9

3.1.3 脂肪提取法对豆渣中油脂得率的影响................................................9

3.2 豆渣中蛋白质的提取....................................................................... 12

3.2.1 蛋白质乳化性测定..............................................................................12

3.3 纤维素的提取及单因素实验........................................................... 11

3.3.1 碳酸钠溶液浓度对豆渣中可溶性膳食纤维提取率的影响..............11

3.3.2 提取温度对豆渣中可溶性膳食纤维提取率的影响..........................11

3.3.3 提取时间对豆渣中可溶性膳食纤维提取率的影响..........................12

第四章 结论与展望.................................................................................13

参考文献...................................................................................................14

感谢........................................................................................................... 17

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