豆粕蛋白溶解度测定方法的研究

STUDY ON THE TEST OF THE ANALYTICAL METHODS OF THE PROTEIN SOLUBILITY OF SOYBEAN MEALS

[目的]摸索影响豆粕蛋白质溶解度测定中的关键因素及其控制方法,建立正确评价豆粕加工质量的测定方法。[方法]参考美国大豆协会提供的蛋白质溶解度测定方法,测定蛋白质溶解度,同时测定尿酶活性。[结果]制样粒度及其称量准确性、2%KOH溶液浓度准确度及其放置时间、豆粕溶解时的振荡器转速、振荡时间、温度等都会影响测定结果,10次平行测定的标准偏差为0.065,相对标准偏差为0.17%。[结论]该方法精密度好,准确度高,能满足进出口检验的需要。

A probe is taken to the key factors that influence the determination of the protein solubility of soybean meals and the control methods for the purpose of establishing the analytical method for an accurate appraisal of the quality of the processed soybean meals. A simultaneous determination of both the protein solubility and urease activity is conducted in reference to the analytical method provided by the American Soybean Association. All the following factors will influence the analytical results, such as sample preparation particles and their weighing accuracy, accuracy of 2% KOH solution concentrations and their retention time, oscillators revolutions, oscillating time and temperature of dissolving soybean meals, The standard deviation for 10 parallel analyses is 0.065% and the relative standard deviation is 0.17%. It shows that the method is good in its precision and of high accuracy, which is capable of meeting the requirement for import and export insoection.