| 酶法钝化大豆中胰蛋白酶抑制因子的研究 |
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| 引用本文： | 安红波,张华,王艳红,孙倩. 酶法钝化大豆中胰蛋白酶抑制因子的研究[J]. 粮食与食品工业, 2011, 18(5): 33-36 |
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| 作者姓名： | 安红波 张华 王艳红 孙倩 |
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| 作者单位： | 黑龙江八一农垦大学生命科学技术学院,大庆,163319 |
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| 基金项目： | 黑龙江省农垦总局科技计划项目(HNKXIV-02-07a) |
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| 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%。
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| 关 键 词： | 大豆 胰蛋白酶抑制因子 酸性蛋白酶 钝化 |
Research on soybean trypsin inhibitory factor passivated by enzymic method |
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| An Hongbo,Zhang Hua,Wang Yanhong,Sun Qian College of Life Science Technology,Heilongjiang Bayi Agricultural University. Research on soybean trypsin inhibitory factor passivated by enzymic method[J]. Cereal and Food Industry, 2011, 18(5): 33-36 |
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| Authors: | An Hongbo Zhang Hua Wang Yanhong Sun Qian College of Life Science Technology Heilongjiang Bayi Agricultural University |
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| Affiliation: | An Hongbo,Zhang Hua,Wang Yanhong,Sun Qian College of Life Science Technology,Heilongjiang Bayi Agricultural University (Daqing 163319) |
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| Abstract: | 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%. |
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| Keywords: | soybean trypsin inhibitory factor acid protease passivation |
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