挤压膨化工艺对大豆脲酶活性的影响  

Influence of Extruding Technology on Activity of Soybean Urease

作　　者：张祥[1] 程秀花[1] 赵国琦[1] 王丽[1] 马亮[2] 吴千茂[2] 刘雄伟[2] 

机构地区：[1]扬州大学动物科学与技术学院,江苏扬州225009 [2]江苏牧羊集团中宏公司,江苏扬州225009

出　　处：《粮食与饲料工业》2005年第9期31-32,共2页Cereal & Feed Industry

摘　　要：研究在不同温度、不同蒸汽添加量以及不同的压力环直径条件下,挤压膨化对大豆中脲酶活性的影响。结果表明:膨化温度在120℃时,大豆中的脲酶活性被严重破坏,其值为0.35 U,较原料中的5.36 U有了大幅度的降低,此时大豆中的脲酶活性达到国家标准规定值(0.4 U以下)。The influence of extrusion on activity of soybean urease was studied under different temperatures, different steam amounts and different pressure ring diameters. The results indicated that under a temperature of 120℃, the activity of soybean urease was seriously destroyed and its value was 0.35 U, which was greatly lowered in comparison with 5.36 U of raw material and reached the value specified in state standard （ less than 0.4 U）.

关 键 词：大豆 挤压膨化 温度 水分 压力环 脲酶活性 

分 类 号：TS201.1[轻工技术与工程—食品科学] TS201.25[轻工技术与工程—食品科学与工程]