脱脂豆粕中脂肪氧合酶的干热灭酶工艺研究  

Denaturation of lipoxygenase in defatted soybean meal by dry heating

作　　者：鄢全[1] 王洪晶[1] 华欲飞[1] 

机构地区：[1]江南大学食品学院,江苏省无锡市惠河路170号214036

出　　处：《中国油脂》2006年第4期13-16,共4页China Oils and Fats

摘　　要：通过干热处理对脱脂豆粕中脂肪氧合酶进行灭活。分别考察了豆粕水分含量、加热时间和温度等单因素变化对豆粕中残余酶活的影响,并在此基础上设计了响应面实验进行参数的优化。结果表明,温度和加热时间是两个关键性因素。豆粕酶活最低的灭酶条件是:豆粕水分含量为16.6%,加热时间为32 min,温度为100.5℃。Lipoxygenase in defattcd soybean meal was denatured by dry heating treatment. The effect of factors, such as water content in meal, heating time and temperature, on enzyme activity and nitrogen solubility index were investigated, respectively. On the base of single factor analysis, surface response tests were designed to optimize parameters which showed that the temperature and heating time were the key factors. The optimum parameters were that the water content in meal was 16.6%, heating time was 32 min and temperature was 100.5℃.

关 键 词：脱脂豆粕 脂肪氧合酶 干热 灭酶 

分 类 号：TQ645.99[化学工程—精细化工]