摘要
脲酶活性是衡量全脂大豆中抗营养因子活性的指标,尤其能指示全脂大豆中抗胰蛋白酶活性的高低.本试验采用pH升值法,对成都农贸市场所售全脂大豆布点采样,以生全脂大豆脲酶活性为对照,对焙炒、蒸煮、微波三种不同热处理方法和不同处理时间的尿酶活性进行测定.研究探讨不同热处理方法、不同处理时间对全脂大豆脲酶活性变化规律的影响.测定结果表明:三种不同热处理方法均随处理时间的延长脲酶活性呈下降趋势.其中焙炒30和40分钟全脂大豆的pH升值为0.14和0.10;蒸煮40分钟时全脂大豆的pH升值为0.20;微波处理4分钟时全脂大豆的pH升值为0.09.上述不同热处理方法的处理时间为全脂大豆的适宜热处理时间。
Urease activity is an indicator which measures the activity of anti-nutritional factor for full-fat soybean. Especially, it can reveal the levels of antitrypsin activity of full-fat soybean. The report aims to discuss the effect on full-fat soybean urease activity changes regulation by taking different thermal heat treatments in variable processing time. The test is adopted by pH value upvaluation measurement, contrasting with the fresh full-fat soybean urease activity. The sample is collected from the farmer market in Chengdu. The method for determining urinary activity for full-fat soybean samples is designed by processing three different thermal heat treatments： baking speculation, cooking, microwave heat, in variable processing times. The results show that by extending processing time in the different thermal heated treatments, the urease activity goes in downtrend. By baking speculation full-fat soybean for 30 minutes and 40 minutes, the sample pH increased to 0.10 and 0.14 respectively, cooking 40 minutes, sample pH reaches 0.20, microwave heated 4 minutes, giving a pH increase of 0.09. All above treatment processing times are controlled under proper full-fat soybean treatment criteria.
出处
《西南民族大学学报（自然科学版）》
CAS
2011年第1期93-97,共5页
Journal of Southwest Minzu University(Natural Science Edition)
关键词
全脂大豆
抗胰蛋白酶
脲酶活性
PH升值法
full-fat soybean
antitrypsin
urease activity
pH value upvaluation method
