热处理时间和压力对豆浆胰蛋白酶抑制剂的影响

Different effects of heat treatment and pressure on soybean milk trypsin inhibitors

摘要: 分别研究了不同热处理时间和不同处理压力下,豆浆中胰蛋白酶抑制剂活性变化。研究结果表明,常压下当热处理时间达到15min时,豆浆中胰蛋白酶抑制剂的活性下降到2.91mg/g。在30k Pa下,当热处理时间达到5min时,豆浆中胰蛋白酶抑制剂的活性下降到1.62mg/g。在热处理时间为5min处理压力达到90k Pa时,豆浆中胰蛋白酶抑制剂的活性下降到0.47mg/g。因此,从胰蛋白酶抑制剂角度考虑,30k Pa处理5min的加工工艺能大幅提高豆浆的安全性和品质。

Abstract: The effects of heat treatment and pressure on the soybean milk trypsin inhibitors were studied.The trypsin inhibitors activity was reduced to 2.91 mg / g by 15 min heat treatment.The trypsin inhibitors activity was reduced to1.62 mg / g by 5min heat treatment at 30 k Pa. The trypsin inhibitors activity was reduced to 0.47 mg / g by 5min heat treatment at 90 k Pa. So, from the sight of trypsin inhibitors, 30 k Pa technique at 5min will significantly improve the quality and safety of soymilk.