摘要
对中国和阿根廷大豆在实验室的蒸汽炒锅内于 100℃、 118℃和 136℃下蒸汽处理不同时间，测定未处 理和经处理的大豆样品中干物质（ DM）、粗蛋白质（ CP） 、 胰朊酶抑制因素活性活性（ TIA） 、蛋白质分散指数（ PDI）和 活性赖氨酸含量。实验结果表明，不同产地的大豆需不同的热处理条件以改善其蛋白质品质。
Soybeans of Argentine and Chinese origin were steam-processed at 100℃ ,118℃ and 136℃ for various durations with the use of a laboratory-scale steam toaster.Samples of raw and processed soybeans were analysed for dry matter (DM),crude protein (CP),trypsin inhibitor activity (TIA),protein dispersibility index (PDI)and reactive lysine content.It is concluded that the two soybeans origin need different processing conditions to improve their protein quality.
出处
《西部粮油科技》
2000年第6期42-45,共4页
China Western Cereals & Oils Technology
关键词
大豆
产地
抗营养因素
热处理
蛋白质品质
品种
Soybean origin
Antinutritional factors
Thermal processing
Protein quality
