摘要
为去除大豆中致甲状腺肿素、凝血素、胰蛋白酶抑制剂三种抗营养因子,本文考察了干热、温热、浸泡发芽方法（内源性酶法）对三种因子灭活或去除效果的影响。结果表明:于热处理对大豆致甲状腺肿素的去除,温热处理对大豆凝血素、蛋白酶抑制剂的去除有显著效果,大豆发芽结合热处理能略微提高去除大豆凝血素、蛋白酶抑制剂的效果。因此总结出先90℃干热处理15min以上,后125℃湿热处理10min以上的简便且节能的大豆前处理工艺,上述三种抗营养因子去除率均达95％以上。
In order to remove such antinutritional factors as goitrogen, hemagglutinin and tryy sin inhibitor in soybean, the effects of heating and germinating meathods were studied in this paper. The results indicated that dry - heating with 90℃ , 15min and over was sufficient to damage the activity of thioglucosidase, which was the precursor of giotrogen from glucosinolates, and wet - heating with 125℃, 10min was also enough to inactivate the hemagglutinin, and trypsin inhibitor. The rate of removal of them was 95% and above. Meanwhile, the effect of endogenous enzymes, produced by germinating in soybean would a bit increasee the removal of hemagglutinin and trysin inhibitor.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第11期79-82,共4页
Food Science
