热处理条件参数对豆粕中大豆凝集素活性影响  

The Best Dry-heat Deactivation of Soybean Agglutinin in Soybean meal before and after Isoflavone Extraction

作　　者：王忠艳[1,2] 白秀娟[1] 

机构地区：[1]东北农业大学,哈尔滨150030 [2]东北林业大学,哈尔滨150040

出　　处：《野生动物》2008年第6期305-307,328,共4页

基　　金：黑龙江省攻关课题国际科技合作项目基金资助(WB08C04)

摘　　要：利用二因子析因试验方法,初步研究了通过不同的干热温度和不同的处理时间对提异黄酮前后豆粕中大豆凝集素活力和蛋白质溶解度影响,通过系列试验得出结论:对普通豆粕经过干热130℃15 min和140℃5 min;对于提异黄酮豆粕干热130℃10 min,不但可使凝集素活力达到最低,而且可达到动物对豆粕中蛋白质利用率最高,如果在实际中应用可以广泛地提高豆粕的有效利用率。Two factor analysis method was used in the experiment of influence of different dry - heat temperatures and time on soybean agglutinin activity and solubility of protein in soybean meal before and after extraction of isoflavone. Results indicated that agglutinin activity may reduced to the lowest and utilization ratio of protein to the highest when soybean meal was treated at 130℃ for 15 min and 140℃ for 5 min, isoflavone extracted soybean meal at 130℃ for 10 min. Soybean meal utilization rate will be improved by this treat-ment in practice.

关 键 词：豆粕 异黄酮 大豆凝集素 蛋白质溶解度 

分 类 号：S876.43[农业科学—畜牧兽医]