商品大豆饮料胰蛋白酶抑制剂活性的研究

The Research on Trypsin Inhibitor Activity for Commercial Soy Beverage

本研究详细测定了未经热处理的生豆奶、各种经现代技术加工的大豆饮料产品、东方传统大豆食品豆腐等样品的胰蛋白酶抑制剂活性（ＴＩＡ）。其中生豆奶的ＴＩＡ（以每克蛋白质所抑制的纯胰蛋白酶毫克数表示）是６６．４ｍｇ／ｇ蛋白质，经巴氏杀菌的商品大豆饮料ＴＩＡ是２３．７ｍｇ／ｇ蛋白质。检验了经超高温灭菌处理的７种不同商标大豆饮品，结果表明这些饮品的ＴＩＡ在１３．３～３１．６ｍｇ／ｇ蛋白质之间。另有两种已知是经灭菌的大豆饮料，其ＴＩＡ最低，分别为４．１ｍｇ／ｇ蛋白质和７．７ｍｇ／ｇ蛋白质。又分析了一种采用东方传统加工方法生产的豆腐，其ＴＩＡ仅为６．４ｍｇ／ｇ蛋白质。上述这些分析结果反映了某些经现代加工方法生产的商品大豆饮料，在消除抗营养因子的处理上是不够充分的。

Samples of a raw soymilk,different brands of commercial modern-processed products of soy beverages,and a traditional Oriental soy food,tofu,were analysed for trypsin inhibitor activity(TIA) The TIA of raw soymilk was found to be 66 4mg/g protein A commercial pasteurized soy beverage contained 23 7mg/g protein Examination of 7 brands of ultra-high-temperature processed soy beverages showed that the TIA ranged from 13 3 mg/g protein to 31 6mg/g protein Two brands of soy beverages,which were known to be sterilized in a hydrostatic sterilizer,contained the lowest level of TIA,4 1mg/g protain and 7 7mg/g protein respectively One sample of tofu,which was processed by traditional Oriental methods,contained only 6 4mg/g protein Results of our analyses reflected that some modern-processed commercial soy beverages had not been adequately processed to remove antinutritional substances