摘要
研究在不同温度、不同蒸汽添加量以及不同的压力环直径条件下,挤压膨化对大豆中脲酶活性的影响。结果表明:膨化温度在120℃时,大豆中的脲酶活性被严重破坏,其值为0.35 U,较原料中的5.36 U有了大幅度的降低,此时大豆中的脲酶活性达到国家标准规定值(0.4 U以下)。
The influence of extrusion on activity of soybean urease was studied under different temperatures, different steam amounts and different pressure ring diameters. The results indicated that under a temperature of 120℃, the activity of soybean urease was seriously destroyed and its value was 0.35 U, which was greatly lowered in comparison with 5.36 U of raw material and reached the value specified in state standard （ less than 0.4 U）.
出处
《粮食与饲料工业》
CAS
北大核心
2005年第9期31-32,共2页
Cereal & Feed Industry
关键词
大豆
挤压膨化
温度
水分
压力环
脲酶活性
soybean
extrusion
temperature
moisture
pressure ring, activity of urease
