大豆脂肪氧化酶抑制方法研究  

STUDY OF METHOD TO INHIBIT SOYBEAN LOX

作　　者：张小侠[1] 孙骊[1] 王淑丽 林蓉[2] 

机构地区：[1]西北农业大学 [2]浙江农业大学

出　　处：《武汉食品工业学院学报》1997年第4期5-8,共4页

摘　　要：对大豆进行湿热、不同的ｐＨ值溶液及化学试剂处理，采用分光光度计测定处理后的大豆中脂肪氧化酶（Ｌｏｘ）的活性。结果表明：在８０～８５℃下处理１０ｍｉｎ，Ｌｏｘ基本上得到钝化；Ｌｏｘ在ｐＨ９下活性最高，随着酸度的增强，活性逐渐减小，在ｐＨ４～３下处理２０ｍｉｎ活性损失近８０％；Ｌｏｘ在半胱氨酸和柠檬酸的联合处理条件下，６０ｍｉｎ活性损失８０％，１２０ｍｉｎ后活性几乎完全损失。After soybean was humidified heated,treated by acid or base or other chemical reagents,the lox activity was detected by spectrophotometer. The results showed that lox had almost reached an inactive state after 10 minute treatment at 80～85℃.The activity was maximum at pH 9 and reduced gradually along with the increase of the activity.At pH 4～pH3,after 20 minutes,80 percent of the lox activity was lost,and with the joint treatment of cysteine and citric acid,80 percent of the activity get lost after 60 minutes and 120 minutes later,completely inactive.

关 键 词：大豆 脂肪氧化酶 活性抑制 大豆制品 

分 类 号：TS201.25[轻工技术与工程—食品科学]