酶法钝化大豆中胰蛋白酶抑制因子的研究  

Research on soybean trypsin inhibitory factor passivated by enzymic method

作　　者：安红波[1] 张华[1] 王艳红[1] 孙倩[1] 

机构地区：[1]黑龙江八一农垦大学生命科学技术学院,大庆163319

出　　处：《粮食与食品工业》2011年第5期33-36,共4页Cereal & Food Industry

基　　金：黑龙江省农垦总局科技计划项目(HNKXIV-02-07a)

摘　　要：采用国家标准GB 21498—2008检测钝化后大豆中胰蛋白酶抑制因子的活性。四因素四水平正交试验设计结果表明,最优的钝化工艺条件为:温度为45℃、pH 3.5、酸性蛋白酶用量为0.005μL/g、底物浓度为4%,在此条件下钝化完全,抑制率达97.8%。The national standard GB 21498—2008 was used to detect the activity of the trypsin inhibitory factor in the passivated soybean.The optimal deactivated process condition was determined by the orthogonal experimental design with four factors and four levels.The optimal condition is as follows,the temperature 45 ℃,pH 3.5,the dose of acidic enzyme 0.005 μL/g and 4% of the concentration of substrate,on this condition,the inhibition ratio is 97.8%.

关 键 词：大豆 胰蛋白酶抑制因子 酸性蛋白酶 钝化 

分 类 号：TS201.21[轻工技术与工程—食品科学]