不同制油工艺过程中大豆胰蛋白酶抑制因子活性变化比较研究

本研究分别对压榨、预榨－浸出和直接浸出三种大豆制油工艺进行工艺测定，通过测定各工序大豆样品的胰蛋白酶抑制因子（ＴＩｓ）活性，研究比较不同制油工艺过程对大豆ＴＩｓ活性的影响。结果表明：压榨和预榨－浸出工艺中的蒸炒工序对ＴＩｓ活性影响最大，ＴＩｓ活性率分别在９０％和９５％以上；而直接浸出工艺因各厂家现行操作条件差异较大，ＴＩｓ活性变化趋势不一，成品粕中ＴＩｓ活性亦有较大差异。以预榨－浸出工艺成品粕的Ｔ

Comparison of Soybean Trypsin Inhibitors Change in Different Extraction Technique

The processing parameters were investigated, and trypsin inhibitors(TIs) activity of soybean sample from each processing step were determined, respectively to compare the effect of press, pre press solvent extraction and direct solvent extraction on soybean TIs activity. The results indicate that the strongest influence occurred in cooking step for press and pre press solvent extraction, the inactivation rate of TIs were above 90% and 95%, respectively. However, the change trend of TIs and TIs level of soybean meal had significant difference due to the operation conditions of direct solvent extraction were different markedly. The TIs level of pre press solvent extraction soybean meal was the lowest, and that of press cake had the largest variance. It was concluded that the operation of pre press solvent extraction was the most mature and uniform,for direct solvent extraction was unstable, and for press was the most regular,among the present soybean oil extraction technologies.