复合方法抑制整粒大豆中脂氧合酶的活性  

Inhibitory effect of combined methods on the activity of lipoxygenase in whole soybean

作　　者：黄雨婷 蒋肇样 贾冬英[1] 迟原龙[1] 邓莎 姚开[1] HUANG Yuting;JIANG Zhaoyang;JIA Dongying;CHI Yuanlong;DENG Sha;YAO Kai(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China)

机构地区：[1]四川大学轻工科学与工程学院,成都610065

出　　处：《中国油脂》2020年第3期54-57,共4页China Oils and Fats

基　　金：国家自然科学基金项目(31371775);四川省重点研发项目(2019YFS0526)。

摘　　要：研究了有机试剂蒸气处理与微波干燥相结合的方法对整粒大豆中脂氧合酶活性的抑制效果。结果表明,50%甲醇、50%异丙醇、5%乳酸或0.1 mol/L柠檬酸溶液蒸气处理对整粒大豆中脂氧合酶活性均有一定的抑制作用,结合微波干燥可使脂氧合酶活性降低98%以上,蛋白质溶解度仍可分别保留54.3%、59.3%、58.4%和66.1%,豆腥味成分总量分别降低了88.7%、73.7%、89.4%和90.5%,其中己醛含量极显著降低,粗蛋白和粗脂肪含量及内部空隙率变化较小,籽粒硬度显著下降。综合来看,0.1 mol/L柠檬酸溶液蒸气处理与微波干燥相结合是抑制整粒大豆脂氧合酶活性的适宜方法。Combined methods including the solvent steam treatment and microwave drying were used to inhibit the activity of lipoxygenase in whole soybean. The results showed that steam treatment with 50% methanol, 50% isopropanol, 5% lactic acid or 0.1 mol/L citric acid solution could inhibit the enzyme to a certain degree. These treatments combined with microwave drying could reduce its activity by over 98%, while the solubility of the protein in treated soybean could remain 54.3%, 59.3%, 58.4% and 66.1%, respectively. The total content of beany odour substances in whole soybean treated by the combined methods decreased by 88.7%, 73.7%, 89.4% and 90.5%, respectively, of which its content of hexanal very significantly decreased, but its content of crude protein and crude fat, and internal voidage changed little and its seed hardness significantly decreased compared with those in the untreated soybean. In summary, the combined method of steam treatment with 0.1 mol/L citric acid solution and microwave drying was suitable to inhibit the activity of lipoxygenase in whole soybean.

关 键 词：整粒大豆 脂氧合酶 抑制效果 复合方法 豆腥味 

分 类 号：TS201.2[轻工技术与工程—食品科学] O629.8[轻工技术与工程—食品科学与工程]