摘要
大豆抗营养因子的主要成分是胰蛋白酶抑制剂,在大豆制品加工过程中,通常采用高温加热钝化的方法使胰蛋白酶抑制剂失去活性。豆浆是人们日常生活中喜欢的饮品之一,因为脲酶测定方法比较简单,目前多以加热钝化后豆浆脲酶活性来表示抗营养因子的去除情况。本研究通过测定豆浆中胰蛋白酶抑制剂和脲酶的活性研究豆浆加热过程中二者失活是否具有一致性,判定以脲酶活性来体现豆浆安全的科学性,同时通过豆浆加热程度与胰蛋白酶抑制剂失活情况的关系,对家庭豆浆制作提供一种安全的加热模式。
Trypsin inhibitor is the main ingredient of sing high temperature heating method to inactivate t products. Soybean milk is one of the people＇s most Soybean anti-nutrition factor, we usually uhe trypsin inhibitor in the process of soybean favorite beverage, as it＇s easy to determine the urease, so, commonly, we expressed the removal of anti-nutrition factor by the activity of soybean milk urease after heat inactivation. This article studied whether trypsin inhibitor and urease have consistency in the heating process of soybean milk by determine the activity of trypsin inhibitor in soybean milk, evaluated if it＇s scientific to use the activity of urease to reflect the safety of soybean milk. At the same time, according to the relationship between the soybean heating extent and the trypsin inhibitor inactivation extent, to provide an safety mode of domestic soybean milk production.
出处
《中国林副特产》
2014年第1期8-10,共3页
Forest By-product and Speciality in China
关键词
脲酶
胰蛋白酶抑制剂
抗营养因子
失活
豆浆
Urease Trypsin inhibitor. Antinutritional factors
The deactivation
Soya-bean milk
