摘要
对生物法失活豆乳中的抗营养因子进行了研究。发芽12h后加工的熟豆乳中,胰蛋白酶抑制剂活性降低了83.2%。保加利亚乳杆菌(Lb)、米黑毛霉(M.M)和米根霉(R.O)发酵能有效失活豆乳中的胰蛋白酶抑制剂活性。乳酸菌KLDS1.0205和KLDS1.0201代谢豆乳中α-低聚半乳糖的能力最强。发酵、发芽和加热都能使豆乳中的植酸含量发生不同程度的下降,但热处理要以高温、长时间作为代价。
The inactivation of antinutritional factors in soymilk by biological methods was studied. The trypsin inhibitor activity of soymilk dropped by 83.2% after 12h germination. Lb, M. M, and R. O could effectively inactivate the trypsin inhibitor activity of soymilk. The lactic acid bacteria that had the highest capability of utilizing α-D-galactosyl oligosaccharides in soymilk were KLDSI. 0205 and KLDS1.0201. Fermentation, germination and heating all could make the phytic acid content in soymilk decline, but heat treatment need high temperature and long time.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第7期65-68,共4页
Science and Technology of Food Industry
基金
国家"十一五"科技支撑计划项目(2006BAD05A08)
关键词
生物法
豆乳
抗营养因子
失活
biological methods
soymilk
antinutritional factors
inactivation
