食品科学 ›› 2013, Vol. 34 ›› Issue (7): 67-69.doi: 10.7506/spkx1002-6630-201307015

• 基础研究 • 上一篇    下一篇

微波去除大豆抗营养因子的研究

孙欣瑶,孙 波*,马文娟,任 静,赵 晓,齐 玉   

  1. 东北农业大学食品学院,黑龙江 哈尔滨 150030
  • 收稿日期:2012-03-04 修回日期:2013-01-28 出版日期:2013-04-15 发布日期:2013-03-20
  • 通讯作者: 孙波 E-mail:bosun114@163.com
  • 基金资助:
    大豆生物学省部共建教育部重点实验室开放基金项目(SB08C04)

Removal of Anti-nutritional Factors from Soybean by Microwave Processing

SUN Xin-yao,SUN Bo*,MA Wen-juan,REN Jing,ZHAO Xiao,QI Yu   

  1. College of Food Science, Northeast Agricultural University, Harbin 150030, China
  • Received:2012-03-04 Revised:2013-01-28 Online:2013-04-15 Published:2013-03-20
  • Contact: SUN Bo E-mail:bosun114@163.com

摘要: 为探讨微波技术在大豆干法加工中应用的可行性,考察微波功率、处理时间对大豆中的抗营养因子胰蛋白酶抑制剂、脲酶及蛋白质溶解性的影响。结果表明:在微波功率3400W处理120s的条件下,胰蛋白酶抑制剂及脲酶钝化率达到80%以上,可有效去除大豆抗营养因子;同时测得蛋白质溶解度约为40%,该处理条件下的豆粉可以作为大豆即时冲调饮品专用原料加以利用。

关键词: 微波, 大豆抗营养因子, 蛋白质溶解性

Abstract: In this study, soybean anti-nutritional factors and protein solubility were determined to explore the feasibility of applying microwave for dry processing of soybeans. The results indicated that microwave could effectively remove soybean anti-nutritional factors, and the removal rates of trypsin inhibitor and urease were over 80% when soybeans were treated by microwave at a power of 3400 W for 120 s. In addition, protein solubility of the microwave-treated soybeans was about 40%, and the soybean flour prepared from them could be used as a special base material for instant soybean beverage.

Key words: microwave, soybean anti-nutritional factors, protein solubility

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