不同热处理对黑豆干物质消化率、蛋白质消化率的影响

The Effects of Different Autoclaving Treatments on Dry Matter Digestibility and In Vitro Protein Digestibility of Soybean

为了研究热处理的温度和时间对黑豆干物质消化率(DMD)、蛋白质消化率(PD)及脲酶活性的影响规律,对经过110℃和121℃下分别处理3,9和15min的饲用黑豆进行了离体干物质消化率和离体蛋白质消化率及脲酶活性的测定。结果表明:在121℃处理15min的样本干物质消化率和蛋白质消化率最高,分别为75.13%,90.91%,脲酶活性最低,为0.04mg/min·g。作者认为:在本研究范围内,湿热处理最适宜的温度是121℃,时间是15min。

In order to study the effects of autoclaving treatment temperature and time on dry matter digestibility (DMD), in vitro protein digestibility (IVPD) and urease activity (UA) of black soybean, DMD, IVPD and UA of soybean flour autoclaved respectivebly at 110℃ and 121℃ for 3, 9, 15minutes were aralyzed and compared. The results showed that the DMD and IVPD of the sample treated at 121℃ for 15 min. were the highest, being 75.13% and 90.91%, respectivebly, while the UA was the lowest, only 0.04mg/min·g. The auther Conclued that in this study, the most favourite temperature and time of autoclaving treatment was 121℃ for 15 minutes.