生大豆饼化学钝化剂的研究

STUDY ON CHEMICAL INACTIVATORS OF TRYPSIN INHIBITORS OF RAW SOYBEAN MEAL

采用化学钝化法系统研究了多种化学物质及其浓度、作用时间等因素对胰蛋白酶抑制因子活性的影响。结果表明用５％尿素＋２０％水处理生豆饼３０ｄ，效果较好，使胰蛋白酶抑制因子的失活率达７８．５５％，显著高于目前国内外所报道的其它化学钝化剂的钝化效果；必需氨基酸不受破坏，处理工艺易于推广应用。

Raw soybean meal was treated with different chemical inactivators:urea [CO(NH 2) 2]、sodium metabisulfite (Na 2S 2O 5)、KMnO 4、FeSO 4、CaO、Na 2CO 3 etc,respectively to inactivate its trypsin inhibitors (TIS).The results indicated that the reaction of 5% urea with TIS resulted in remarkable reduction(78 55%) of the TIA.EAAS were not influenced.The inactivated soybean meal can ben safely and effectively utilizated.