首页 | 本学科首页   官方微博 | 高级检索  
     

论豆粕质量鉴定方法
引用本文:左青,孙维众,戴劲松.论豆粕质量鉴定方法[J].中国油脂,2002,27(2):47-49.
作者姓名:左青  孙维众  戴劲松
作者单位:广东东凌集团有限公司,511356广州增城永和汽车工业城东路
摘    要:讨论了大豆粕蛋白及其营养成分与尿素酶活性存在的关系。对豆粕加热过度尿素酶活性无法检测,而蛋白溶解指数对生料和过熟可以测定。基于工厂豆粕品质管理的需要,我们推荐用尿素酶活性作为正常检测手段,用蛋白溶解指数作为仲栽。

关 键 词:豆粕质量  尿素酶活性  蛋白溶解指数  检测  大豆油
文章编号:1003-7969(2002)02-0047-03
修稿时间:2001年7月16日

Discussion on Method of Evaluating Soybean Meal Quality
ZUO Qing,SUN Wei zhong,DAI Jin song.Discussion on Method of Evaluating Soybean Meal Quality[J].China Oils and Fats,2002,27(2):47-49.
Authors:ZUO Qing  SUN Wei zhong  DAI Jin song
Abstract:This paper is discussed on the present relation of the soybean meal protein and nutritional ingredient and Urease activity,the Urease activity cannot measure the performance of overcooked soybean meal,and the protein solubility index can correctly measure the performance of overcooked and uncooked soybean meal.As the requirement of management for controlling soybean meal quality,we recommend that the urease activity can be used as normal measurement,and the protein solubility index should be used as final settlement.
Keywords:soybean meal quality  Urease activity  protein solubility index
本文献已被 CNKI 维普 万方数据 等数据库收录!
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号