摘要
通过加热处理全脂大豆,测定不同加热温度和不同加热时间下大豆脲酶活性(UA)、蛋白质溶解度(PS)及氨基酸含量,探索全脂大豆最佳热处理工艺参数及大豆质量的评定方法.结果表明:UA、PS及赖氨酸含量和胱氨酸含量均随着加热时间的延长和温度的升高而下降;综合测定大豆脲酶值、蛋白溶解度及大豆中的氨基酸浓度是评定大豆质量的适宜方法,115℃加热30min、120℃加热15min、125℃加热5min为大豆适宜的热处理参数.
In order to explore the raw soybean optimum heat treatment process parameters and method of assessing the quality of soybeans,raw soybeans was treaded with different heating temperature and different time to study urease activity（UA）,protein solubility（PS） and the amino acid concentration.It was indicated that UA,PS and lysine and cystine in raw soybean decreased with increment of treatment time and temperature.The optimal process parameters were screened as heat treatment at 115 ℃ for 30 min,120 ℃ for 15 min and 125 ℃ for 5 min.It was suggested that determination of the value of urease and protein solubility and the concentration of amino acids together was a suitable way to evaluate the quality of soybeans.
出处
《甘肃农业大学学报》
CAS
CSCD
北大核心
2011年第1期151-155,共5页
Journal of Gansu Agricultural University
关键词
全脂大豆
脲酶活性
蛋白质溶解度
氨基酸浓度
raw soybean
ureas activity
protein solubility
amino acid concentration
