CN110082299A - A kind of fast quantification judgment method of soyabean cake amount of cure - Google Patents
A kind of fast quantification judgment method of soyabean cake amount of cure Download PDFInfo
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Abstract
The invention discloses a kind of fast quantification judgment method of soyabean cake amount of cure, includes the following steps: 1) to select several soyabean cake laboratory samples, measure its total protein content respectively；2) soluble protein content of each soyabean cake laboratory sample is measured respectively；3) curing degree of each soyabean cake laboratory sample is calculated separately by formula: 4) measuring the absorbance of each soyabean cake laboratory sample respectively；5) correlation curve between curing degree and absorbance is established；6) it takes soyabean cake sample to be tested, referring to step 4), measures the absorbance of soyabean cake sample to be tested, and correspondence obtains its curing degree on the correlation curve obtained in the step 5) between curing degree and absorbance.The fast quantification determination method that the present invention uses is simple and easy, quickly and effectively, avoid conventional color judgement subjective uncertainty, can the curing degree to soyabean cake fast and accurately quantitative determined.
Description
Technical field
The present invention relates to a kind of fast quantification determination methods of soyabean cake amount of cure, belong to soyabean cake curing manufacturing process
Control technology field.
Background technique
Soyabean cake be natural soya bean by screening impurity elimination, heating curing, squeezing deoil prepared by block.The oil of soya bean
Rouge content is 18% ~ 22%, and the fat content of soyabean cake is then 6% ~ 10%.
Soya bean contains abundant, good vegetable protein, and fermentation industry often uses the soyabean cake conduct of different amount of cures
Nitrogen source medium.On the one hand soyabean cake passes through part anti-nutritional factors in curing removal soyabean cake, another party in process
Face becomes suitable culture medium nutrient formulation by adjusting constituent.
Maillard reaction occurs in soyabean cake maturing process, the appearance color that the previous multi-pass of the producer crosses observation soyabean cake is deep
The shallow height to judge its amount of cure, color is deeper, and amount of cure is higher.Color difference between sample is larger, then is easy
Its curing degree is distinguished, but color is then difficult to differentiate between its curing degree if between sample.Existing soyabean cake curing degree is sentenced
Disconnected method subjectivity is strong, and error range is big, not can guarantee the accuracy of judgement, and cannot carry out rational judgment to curing degree.
Obviously, a kind of quick, stable, reliable soyabean cake amount of cure determination method is found to be necessary, it both can be with
Help cures the adjustment of production technology, and determines the quality factor of final soyabean cake.
Summary of the invention
In order to solve the above-mentioned prior art problems, the present invention provides a kind of judgements of the fast quantification of soyabean cake amount of cure
Method.
To achieve the above object, the present invention adopts the following technical scheme: a kind of fast quantification of soyabean cake amount of cure is sentenced
Disconnected method, includes the following steps:
1) several soyabean cake laboratory samples are selected, measure its total protein content respectively；
2) soluble protein content of each soyabean cake laboratory sample is measured respectively；
3) curing degree of each soyabean cake laboratory sample is calculated separately as follows:
；
4) absorbance of each soyabean cake laboratory sample is measured respectively；
5) using the absorbance of soyabean cake laboratory sample as abscissa, using its corresponding curing degree as ordinate, establish curing degree and
Correlation curve between absorbance；
6) soyabean cake sample to be tested is taken, referring to step 4), measures the absorbance of soyabean cake sample to be tested, and in step 5)
Correspondence obtains its curing degree on correlation curve between obtained curing degree and absorbance.
Preferably, soyabean cake is tested into sample before measuring soyabean cake laboratory sample total protein content and soluble protein content
Product wear into the powdery of 80 mesh sizes.
Preferably, in step 1), the measuring method of soyabean cake laboratory sample total protein content are as follows:
11) the soyabean cake laboratory sample for weighing powdery obtains the first soyabean cake experiment sample powder；
12) catalyst and the concentrated sulfuric acid is added, is heated 30 minutes under the conditions of 200 DEG C of temperature, then under the conditions of 400 DEG C of temperature
Heating 2.5 hours；
13) completely to the digestion of the first soyabean cake experiment sample powder, after cooling, its total protein content is measured with triumphant formula nitriding.
Preferably, the amount of the first soyabean cake experiment sample powder is 0.3g, and the amount that the concentrated sulfuric acid is added is 15mL.
Preferably, in step 2, the measuring method of soyabean cake laboratory sample soluble protein content are as follows:
21) the soyabean cake laboratory sample for weighing powdery obtains the second soyabean cake experiment sample powder, and it is 0.042mol/L's that concentration, which is added,
Potassium hydroxide solution stirred 20 minutes, and with the revolving speed of 2700r/min centrifugation 10 minutes；
22) it draws the supernatant formed after centrifugation and obtains the first supernatant samples, catalyst and the concentrated sulfuric acid is added, at 200 DEG C
It heats 30 minutes under the conditions of temperature, then is heated 2.5 hours under the conditions of 400 DEG C of temperature, after heating resolution, with triumphant formula nitriding
Measure soluble protein content.
Preferably, the amount of the second soyabean cake experiment sample powder is 2g, and the amount that potassium hydroxide is added is 100mL, is drawn on first
The amount of clear liquid is 10mL.
Preferably, the catalyst is the mixture of copper sulphate and potassium sulfate.
Preferably, in step 4), the measuring method of the absorbance of soyabean cake laboratory sample are as follows:
41) it referring to step 21), and draws the supernatant formed after centrifugation and obtains the second supernatant samples, distilled water dilution is added,
Dilution is obtained,
42) it draws dilution and obtains dilute sample liquid, add 5uL distilled water, 5mL Coomassie brilliant blue G-250 solution, stand, in
Absorbance is measured at 595nm wavelength, while being returned to zero with blank test.
Preferably, the amount of the second supernatant samples is 1.5mL in step 41), and distilled water is added and is settled to 50mL, step
42) amount of dilute sample liquid is 5uL in, and time of repose is 5 minutes.
Soyabean cake is rich in protein, and content is generally 40% or more, and wherein soluble protein content is 90% or more.Soyabean cake
During heat aging, soluble protein therein is denaturalized or even final coking.The amount of cure of soyabean cake is deeper,
Soluble Protein Contents variation is bigger.The present invention judges soyabean cake using the variation of soluble protein content in soyabean cake total protein
Amount of cure, first pass through the curing degree and absorbance for determining the different soyabean cake laboratory sample of multiple curing degrees, recycle
Its curing degree, absorbance establish correlation curve, obtain multiple regression equation between the two, to be checked finally by measurement soyabean cake
The absorbance of sample obtains its corresponding curing degree.The present invention, will by the foundation of correlation curve between curing degree, absorbance
The quantitative determination of soyabean cake curing degree is converted into the measurement of its absorbance, due to absorbance measurement than curing degree direct measurement
Simplify many, therefore judgment method of the invention greatly reduces the workload of soyabean cake curing degree measurement.
The fast quantification determination method that the present invention uses is simple and easy, quickly and effectively, avoids the master of conventional color judgement
Uncertainty is seen, is conducive to monitoring and the technique adjustment of soyabean cake continuous ripening production process, while can be to the curing of soyabean cake
Degree is fast and accurately quantitative determined, and the confirmation of final soyabean cake finished product amount of cure is conducive to, and is more convenient for sending out with microorganism
Soyabean cake culture medium needed for ferment is connected to each other.
Detailed description of the invention
Fig. 1 is curing degree and absorbance correlogram in the present invention.
Specific embodiment
Embodiments of the present invention will be further described below with reference to the accompanying drawings.
Embodiment 1
A kind of fast quantification judgment method of soyabean cake amount of cure, includes the following steps:
1) 9 soyabean cake laboratory samples are selected, it is worn into the powdery of 80 mesh sizes respectively, measures its total protein content respectively
11) each 0.3g of soyabean cake laboratory sample for weighing each powdery respectively obtains 9 the first soyabean cake experiment sample powder；
12) each first soyabean cake experiment sample powder is separately added into catalyst and the 15mL concentrated sulfuric acid, the catalyst be copper sulphate and
The mixture of potassium sulfate, wherein copper sulphate is 0.3g, potassium sulfate 3.5g, is heated 30 minutes under the conditions of 200 DEG C of temperature, then
It is heated 2.5 hours under the conditions of 400 DEG C of temperature；
13) completely to the digestion of the first soyabean cake experiment sample powder, after cooling, its total protein content is measured with triumphant formula nitriding.
2) soluble protein content of each soyabean cake laboratory sample is measured respectively
21) it is real to obtain 9 the second soyabean cakes by each 2g of soyabean cake laboratory sample for weighing each powdery obtained in step 1) respectively
Sample powder is tested, each second soyabean cake experiment sample powder is separately added into the potassium hydroxide solution 100mL that concentration is 0.042mol/L, stirring
20 minutes, and with the revolving speed of 2700r/min centrifugation 10 minutes；
22) it draws the supernatant 10mL formed after centrifugation and obtains the first supernatant samples, catalyst and the concentrated sulfuric acid is added, it is described to urge
Agent is the mixture of copper sulphate and potassium sulfate, is heated 30 minutes under the conditions of 200 DEG C of temperature, then in 400 DEG C of temperature strip
It is heated 2.5 hours under part, after heating resolution, measures soluble protein content with triumphant formula nitriding.
3) curing degree of each soyabean cake laboratory sample is calculated separately as follows:
The curing degree for obtaining 9 soyabean cake laboratory samples is respectively 86.0%, 70.0%, 59.6%, 54.3%, 43.2%, 35.4%,
24.0%、12.2%、3.3%。
4) absorbance of each soyabean cake laboratory sample is measured respectively
41) it referring to step 21), and draws the supernatant 1.5mL after centrifugation and obtains the second supernatant samples, distilled water constant volume is added
It is diluted to 50mL, obtains dilution；
42) it draws dilution 5uL and obtains dilute sample liquid, add 5uL distilled water, 5mL Coomassie brilliant blue G-250 solution, stand 5
Minute, absorbance is measured at 595nm wavelength, the absorbance for measuring 9 soyabean cake laboratory samples is respectively 0.124,0.317,
0.376,0.445,0.568,0.648,0.710,0.840,0.887, while being returned to zero with blank test.
5) using the absorbance of soyabean cake laboratory sample as abscissa, using its corresponding curing degree as ordinate, curing is established
Correlation curve (as shown in Figure 1) between degree and absorbance, and the multiple regression equation obtained between the two is y=- 220.25x4
+415.4x3-283.63x2- 21.373x+92.377, the regression coefficient of the correlation curve between curing degree and absorbance are R, by
The curve can obtain R2=0.9958。
6) soyabean cake sample to be tested A is taken, referring to step 4), measures the absorbance 0.023 of soyabean cake sample to be tested A,
X=0.023 is updated to multiple regression equation y=- 220.25x that step 5) obtains4+415.4x3-283.63x2-21.373x+
It is corresponding on the correlation curve between established curing degree and absorbance to obtain y=91.7 to get soyabean cake is arrived in 92.377
The curing degree of sample to be tested A is 91.7%.
It is to be detected to measure soyabean cake using step 1), step 2, step 3) in the present embodiment by soyabean cake sample to be tested A
The curing degree of sample A is 91.8%, almost equal with the curing degree 91.7% that is measured by the method in step 6).
Embodiment 2
A kind of fast quantification judgment method of soyabean cake amount of cure, includes the following steps:
1) 9 soyabean cake laboratory samples are selected, it is worn into the powdery of 80 mesh sizes respectively, measures its total protein content respectively
11) each 0.3g of soyabean cake laboratory sample for weighing each powdery respectively obtains 9 the first soyabean cake experiment sample powder；
12) each first soyabean cake experiment sample powder is separately added into catalyst and the 15mL concentrated sulfuric acid, the catalyst be copper sulphate and
The mixture of potassium sulfate, wherein copper sulphate is 0.3g, potassium sulfate 3.5g, is heated 30 minutes under the conditions of 200 DEG C of temperature, then
It is heated 2.5 hours under the conditions of 400 DEG C of temperature；
13) completely to the digestion of soyabean cake experiment sample powder, after cooling, its total protein content is measured with triumphant formula nitriding.
2) soluble protein content of each soyabean cake laboratory sample is measured respectively
21) it is real to obtain 9 the second soyabean cakes by each 2g of soyabean cake laboratory sample for weighing each powdery obtained in step 1) respectively
Sample powder is tested, each second soyabean cake experiment sample powder is added the potassium hydroxide solution 100mL that concentration is 0.042mol/L, stirs 20 points
Clock, and with the revolving speed of 2700r/min centrifugation 10 minutes；
22) it draws the supernatant 10mL formed after centrifugation and obtains the first supernatant samples, catalyst and the concentrated sulfuric acid is added, it is described to urge
Agent is the mixture of copper sulphate and potassium sulfate, is heated 30 minutes under the conditions of 200 DEG C of temperature, then in 400 DEG C of temperature strip
It is heated 2.5 hours under part, after heating resolution, measures soluble protein content with triumphant formula nitriding.
3) curing degree of each soyabean cake laboratory sample is calculated separately as follows:
The curing degree for obtaining 9 soyabean cake laboratory samples is respectively 86.0%, 70.0%, 59.6%, 54.3%, 43.2%, 35.4%,
24.0%、12.2%、3.3%。
4) absorbance of each soyabean cake laboratory sample is measured respectively
41) it referring to step 21), and draws the supernatant 1.5mL after centrifugation and obtains the second supernatant samples, distilled water constant volume is added
It is diluted to 50mL, obtains dilution,
42) it draws dilution 5uL and obtains dilute sample liquid, add 5uL distilled water, 5mL Coomassie brilliant blue G-250 solution, stand 5
Minute, absorbance is measured at 595nm wavelength, the absorbance for measuring 9 soyabean cake laboratory samples is respectively 0.124,0.317,
0.376,0.445,0.568,0.648,0.710,0.840,0.887, while being returned to zero with blank test.
5) using the absorbance of soyabean cake laboratory sample as abscissa, using its corresponding curing degree as ordinate, curing is established
Correlation curve (as shown in Figure 1) between degree and absorbance, and the multiple regression equation obtained between the two is y=- 220.25x4
+415.4x3-283.63x2- 21.373x+92.377, the regression coefficient of the correlation curve between curing degree and absorbance are R, by
The curve can obtain R2=0.9958。
6) soyabean cake sample to be tested B is taken, referring to step 4), measures the absorbance 0.337 of soyabean cake sample to be tested B,
X=0.337 is updated to multiple regression equation y=- 220.25x that step 5) obtains4+415.4x3-283.63x2-21.373x+
It is corresponding on the correlation curve between established curing degree and absorbance to obtain y=66.2 to get soyabean cake is arrived in 92.377
The curing degree of sample to be tested B is 66.2%.
It is to be detected to measure soyabean cake using step 1), step 2, step 3) in the present embodiment by soyabean cake sample to be tested B
The curing degree of sample B is 65.7%, almost equal with the curing degree 66.2% that is measured by the method in step 6).
Embodiment 3
A kind of fast quantification judgment method of soyabean cake amount of cure, includes the following steps:
1) 9 soyabean cake laboratory samples are selected, it is worn into the powdery of 80 mesh sizes respectively, measures its total protein content respectively
11) each 0.3g of soyabean cake laboratory sample for weighing each powdery respectively obtains 9 the first soyabean cake experiment sample powder；
12) each first soyabean cake experiment sample powder is separately added into catalyst and the 15mL concentrated sulfuric acid, the catalyst be copper sulphate and
The mixture of potassium sulfate, wherein copper sulphate is 0.3g, potassium sulfate 3.5g, is heated 30 minutes under the conditions of 200 DEG C of temperature, then
It is heated 2.5 hours under the conditions of 400 DEG C of temperature；
13) completely to the digestion of soyabean cake experiment sample powder, after cooling, its total protein content is measured with triumphant formula nitriding.
2) soluble protein content of each soyabean cake laboratory sample is measured respectively
21) it is real to obtain 9 the second soyabean cakes by each 2g of soyabean cake laboratory sample for weighing each powdery obtained in step 1) respectively
Sample powder is tested, each second soyabean cake experiment sample powder is separately added into the potassium hydroxide solution 100mL that concentration is 0.042mol/L, stirring
20 minutes, and with the revolving speed of 2700r/min centrifugation 10 minutes；
22) it draws the supernatant 10mL formed after centrifugation and obtains the first supernatant samples, catalyst and the concentrated sulfuric acid is added, it is described to urge
Agent is the mixture of copper sulphate and potassium sulfate, is heated 30 minutes under the conditions of 200 DEG C of temperature, then in 400 DEG C of temperature strip
It is heated 2.5 hours under part, after heating resolution, measures soluble protein content with triumphant formula nitriding.
3) curing degree of each soyabean cake laboratory sample is calculated separately as follows:
The curing degree for obtaining 9 soyabean cake laboratory samples is respectively 86.0%, 70.0%, 59.6%, 54.3%, 43.2%, 35.4%,
24.0%、12.2%、3.3%。
4) absorbance of each soyabean cake laboratory sample is measured respectively
41) it referring to step 21), and draws the supernatant 1.5mL after centrifugation and obtains the second supernatant samples, distilled water constant volume is added
It is diluted to 50mL, obtains dilution,
42) it draws dilution 5uL and obtains dilute sample liquid, add 5uL distilled water, 5mL Coomassie brilliant blue G-250 solution, stand 5
Minute, absorbance is measured at 595nm wavelength, the absorbance for measuring 9 soyabean cake laboratory samples is respectively 0.124,0.317,
0.376,0.445,0.568,0.648,0.710,0.840,0.887, while being returned to zero with blank test.
5) using the absorbance of soyabean cake laboratory sample as abscissa, using its corresponding curing degree as ordinate, curing is established
Correlation curve (as shown in Figure 1) between degree and absorbance, and the multiple regression equation obtained between the two is y=- 220.25x4
+415.4x3-283.63x2- 21.373x+92.377, the regression coefficient of the correlation curve between curing degree and absorbance are R, by
The curve can obtain R2=0.9958。
6) soyabean cake sample to be tested C is taken, referring to step 4), measures the absorbance 0.460 of soyabean cake sample to be tested C,
X=0.460 is updated to multiple regression equation y=- 220.25x obtained in step 5)4+415.4x3-283.63x2-21.373x+
It is corresponding on the correlation curve between established curing degree and absorbance to obtain y=53.1 to get soyabean cake is arrived in 92.377
The curing degree of sample to be tested C is 53.1%.
It is to be detected to measure soyabean cake using step 1), step 2, step 3) in the present embodiment by soyabean cake sample to be tested C
The curing degree of sample C is 52.7%, almost equal with the curing degree 53.1% that is measured by the method in step 6).
Therefore the fast quantification judgment method of soyabean cake amount of cure provided by the invention can be fast and accurately to soya bean
The curing degree of cake carries out quantitative detection.
Claims (9)
1. a kind of fast quantification judgment method of soyabean cake amount of cure, characterized by the following steps:
1) several soyabean cake laboratory samples are selected, measure its total protein content respectively；
2) soluble protein content of each soyabean cake laboratory sample is measured respectively；
3) curing degree of each soyabean cake laboratory sample is calculated separately as follows:
；
4) absorbance of each soyabean cake laboratory sample is measured respectively；
5) using the absorbance of soyabean cake laboratory sample as abscissa, using its corresponding curing degree as ordinate, establish curing degree and
Correlation curve between absorbance；
6) soyabean cake sample to be tested is taken, referring to step 4), measures the absorbance of soyabean cake sample to be tested, and in step 5)
Correspondence obtains its curing degree on correlation curve between obtained curing degree and absorbance.
2. a kind of fast quantification judgment method of soyabean cake amount of cure according to claim 1, it is characterised in that: measurement
Soyabean cake laboratory sample is worn into the powder of 80 mesh sizes before soyabean cake laboratory sample total protein content and soluble protein content
Shape.
3. a kind of fast quantification judgment method of soyabean cake amount of cure according to claim 2, it is characterised in that: step
1) in, the measuring method of soyabean cake laboratory sample total protein content are as follows:
11) the soyabean cake laboratory sample for weighing powdery obtains the first soyabean cake experiment sample powder；
12) catalyst and the concentrated sulfuric acid is added, is heated 30 minutes under the conditions of 200 DEG C of temperature, then under the conditions of 400 DEG C of temperature
Heating 2.5 hours；
13) completely to the digestion of the first soyabean cake experiment sample powder, after cooling, its total protein content is measured with triumphant formula nitriding.
4. a kind of fast quantification judgment method of soyabean cake amount of cure according to claim 3, it is characterised in that: first
The amount that soyabean cake tests sample powder is 0.3g, and the amount that the concentrated sulfuric acid is added is 15mL.
5. a kind of fast quantification judgment method of soyabean cake amount of cure according to claim 2, it is characterised in that: step
2) in, the measuring method of soyabean cake laboratory sample soluble protein content are as follows:
21) the soyabean cake laboratory sample for weighing powdery obtains the second soyabean cake experiment sample powder, and it is 0.042mol/L's that concentration, which is added,
Potassium hydroxide solution stirred 20 minutes, and with the revolving speed of 2700r/min centrifugation 10 minutes；
22) it draws the supernatant formed after centrifugation and obtains the first supernatant samples, catalyst and the concentrated sulfuric acid is added, at 200 DEG C
It heats 30 minutes under the conditions of temperature, then is heated 2.5 hours under the conditions of 400 DEG C of temperature, after heating resolution, with triumphant formula nitriding
Measure soluble protein content.
6. a kind of fast quantification judgment method of soyabean cake amount of cure according to claim 5, it is characterised in that: second
The amount that soyabean cake tests sample powder is 2g, and the amount that potassium hydroxide is added is 100mL, and the amount for drawing the first supernatant is 10mL.
7. according to a kind of fast quantification judgment method of any soyabean cake amount of cure of claim 3 or 5, feature exists
In: the catalyst is the mixture of copper sulphate and potassium sulfate.
8. a kind of fast quantification judgment method of soyabean cake amount of cure according to claim 5, it is characterised in that: step
4) in, the measuring method of the absorbance of soyabean cake laboratory sample are as follows:
41) it referring to step 21), and draws the supernatant formed after centrifugation and obtains the second supernatant samples, distilled water dilution is added,
Dilution is obtained,
42) it draws dilution and obtains dilute sample liquid, add 5uL distilled water, 5mL Coomassie brilliant blue G-250 solution, stand, in
Absorbance is measured at 595nm wavelength, while being returned to zero with blank test.
9. a kind of fast quantification judgment method of soyabean cake amount of cure according to claim 8, it is characterised in that: step
41) amount of the second supernatant samples is 1.5mL in, and distilled water is added and is settled to 50mL, the amount of dilute sample liquid is in step 42)
5uL, time of repose are 5 minutes.
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107397037A (en) * | 2010-08-18 | 2017-11-28 | 伯康营养科学(Mb)公司 | It is improved to prepare protein solution from soybean |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107397037A (en) * | 2010-08-18 | 2017-11-28 | 伯康营养科学(Mb)公司 | It is improved to prepare protein solution from soybean |
Non-Patent Citations (3)
| Title |
|---|
| 叶尚红等: "《植物生理生化实验教程》", 28 February 2004 * |
| 朱述渊: "《水产养殖技术讲习班论文集》", 30 September 1989 * |
| 李昕等: "不同热处理豆渣中蛋白质分子结构与其营养价值及瘤胃降解特性的相关性研究", 《动物营养学报》 * |
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Application publication date: 20190802 |
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