微波去除大豆抗营养因子的研究  

Removal of Anti-nutritional Factors from Soybean by Microwave Processing

作　　者：孙欣瑶[1] 孙波[1] 马文娟[1] 任静[1] 赵晓[1] 齐玉[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品科学》2013年第7期67-69,共3页Food Science

基　　金：大豆生物学省部共建教育部重点实验室开放基金项目(SB08C04)

摘　　要：为探讨微波技术在大豆干法加工中应用的可行性,考察微波功率、处理时间对大豆中的抗营养因子胰蛋白酶抑制剂、脲酶及蛋白质溶解性的影响。结果表明:在微波功率3400W处理120s的条件下,胰蛋白酶抑制剂及脲酶钝化率达到80%以上,可有效去除大豆抗营养因子;同时测得蛋白质溶解度约为40%,该处理条件下的豆粉可以作为大豆即时冲调饮品专用原料加以利用。In this study, soybean anti-nutritional factors and protein solubility were determined to explore the feasibility of applying microwave for dry processing of soybeans. The results indicated that microwave could effectively remove soybean anti-nutritional factors, and the removal rates of trypsin inhibitor and urease were over 80% when soybeans were treated by microwave at a power of 3400 W for 120 s. In addition, protein solubility of the microwave-treated soybeans was about 40%, and the soybean flour prepared from them could be used as a special base material for instant soybean beverage.

关 键 词：微波 大豆抗营养因子 蛋白质溶解性 

分 类 号：TS201.1[轻工技术与工程—食品科学]