大豆胀气因子消除的研究

Studies on Elimination of Flatulent Factors in Soybean

大豆中的胀气因子主要是α-D-半乳糖苷类物质,即棉子糖和水苏糖。单独用小豆中的α-D-半乳糖苷酶脱除大豆中的胀气因子,其效果不理想,主要因为产物半乳糖的积累抑制了酶活性。为调动大豆整体酶系统的活性,解决产物积累问题,本文采用浸泡大豆的方法脱胀,浸泡48小时即可达到脱胀的要求,棉子糖降解70.0％,水苏糖降解51.9％。阐明了浸泡法脱胀是大豆自身酶系统作用的结果。

Most of the flatulent factors in soybean are a -D-galactosides (namely raf-finose and stachyose.)The result was not satisfied that the flatulent factors in soybean decomposed by only a -D-galactosidase of red bean,because the enzyme activity was inhibited by accumulated galactose. Bringing the all soybean enzyme system to reduce the accmulated pruduct, soaking the soybean to eliminate the flatulent compounds was researched. When soybean was soaked in water for 48 hours, the effect was excellent, the reduced per cent of raffinose is 70.0%, stachyose is 51.9%. The flatulent factors reduceing by soaking was due to the notion of enzyme system in soybean.