摘要
用低频超声波处理大豆提取液（豆奶）中的大豆胰蛋白酶抑制素（ＳＴＩ），并探讨了温度，ｐＨ，处理时间，超声波振幅（Ａｍｐｌ．），豆奶浓度和离子强度诸因素对ＳＴＩ超声钝化的影响，正交优化试验的结果表明温度是最主要的影响因素，其次是处理时间、Ａｍｐｌ．和ｐＨ。超声钝化ＳＴＩ活性的最适条件是：浓度ω＝３％的豆奶，采用振幅为７５％的低频超声波，在８０℃和ｐＨ７．０的条件下处理５ｍｉｎ（脉冲３ｓ：２ｓ）．在此条件下，豆奶中约７０％７３％的ＳＴＩ活性可被钝化由于ＳＴＩ中有一部分是稳定性很高的鲍曼－贝尔克（Ｂｏｗｍａｎ－Ｂｉｒｋ）抑制素，故经低频超声处理后仍有约３０％的ＳＴＩ活性残留若采用较高频率的超声处理。
Soybean trypsin inhibitors (STI) in the water extracts of soybean (or soy milk) was treated by the low frequency ultrasound, and the influence of several variables (temperature, pH, time of treatment, ultrasound amplitude, soy milk concentration, and ionic strength) on inactivation STI was investigated. The results of orthogonal experiments show that temperature was the most major factor of affecting inactivation of STI, and the treatment time, Ampl. and pH was the next factor in the range of these experiments. The optimum conditions for ultrasound inactivation of STI were amplitude of 75%, pH 7.0, and 80℃ for 5 min. (pulse 3 sec: 2 sce). Under these conditions, trypsin inhibitor activety (TIA) of soy milk samples was inactivated by 70%～73%. About residual 30% of original TIA was difficult to inactivate. This residual component was mainly Bowman Birk inhibitor (BBI) which was extremely stable to low frequency ultrasound. If an ultrasound processor of higher frequency is applied, the efficiency of inactivating STI may be further increased.
出处
《华南理工大学学报（自然科学版）》
EI
CAS
CSCD
北大核心
1998年第4期66-71,共6页
Journal of South China University of Technology(Natural Science Edition)
关键词
超声处理
钝化
大豆
STI
ultrasound treatment
inactivation
soybean trypsin inhibitor
