摘要
通过ＤＳＣ分析，研究了不同含水量的大豆，尿酶及美拉德反应情况，发现水分高的大豆易变性，尿酶失活快于美拉德反应的产生，说明了有效赖氨酸在高水分时保持率较高的机理。控制大豆热处理工艺，使得尿酶活力降至０．４ｍｇ／（ｇｍｉｎ）以下，而大豆中有效赖氨酸的保持率为８０％．通过热处理工艺中温度、时间、水分等参数的分析，得出尿酶活力与有效赖氨酸、氮溶指数之间呈正相关（但非线性相关）；有效赖氨酸与尿酶活力与胰蛋白酶活力呈正相关。
Despite plenty of nutrient composition the use of soybean is affected by the anti nutrient factors. This research aims to reduce urease activity to below 0.4 mg/(g·min) and maintain lysine availability above 80% by controlling the heat treatment process. By DSC analysis,the relationship between U A and Maillard reactin was revealed. It was concluded that the soybean with high moisture content soybean was subject to being denatured,while urease inactivation preceded Maillard reaction, therefore, the lysine availability could keep high. It was also found that U A changed in a positive relativity with Alys and NSI(but not fully linear relativity),Alys had a linear relation with NSI. U A had a positive relation with TI. Depending on these conclusions,the theoretical foundations were provided on determination of the optimal heat treatment conditions.
关键词
大豆
热处理
尿酶活性
赖氨酸
营养评价
soybean
heat treatment
urease activity
availablity lysine
Maillard reaction
nitrogen soluble index
