膨化大豆的保温时间对抗营养因子和蛋白质溶解度的影响

The effect of heat preservation time of expanded soybean on nutrient factor and protein solubility

本试验在干法膨化工艺的基础上增加一保温装置,通过延长膨化后的热处理时间来达到降低膨化大豆抗营养因子的目的。保温时间梯度设为0、20、40、60 min和80 min。结果表明:大豆脲酶在刚膨化出未保温时就已经完全失活;胰蛋白酶抑制因子、大豆球蛋白和β-伴大豆球蛋白含量随着保温时间的延长呈现出不同程度的下降趋势,与未保温的膨化大豆相比,保温80 min时,三者含量分别下降了71.00%、 62.43%和37.65%;蛋白质溶解度也随保温时间的延长逐渐下降,保温20~80 min,蛋白质溶解度由82.69%下降至74.10%,均达到国标要求。

In this experiment, a heat preservation device was added on the basis of the original dry extruder, and the anti-nutritional factor of the expanded soybean was reduced by prolonging the heat treatment time after expansion. The heat holding time gradient was set to 0,20,40,60 min and 80 min. The results showed that the urease in the expanded soybean was completely inactivated without being heated, the contents of trypsin inhibitor, glycinin and β-conglycinin showed different degrees of decline with the prolongation of holding time. Compared with unheated puffed soybeans, the content of these three anti-nutritional factors decreased by 71.00%, 62.43% and 37.65% when kept heated for 80 min;the protein solubility index also decreased with the increase of heat holding time. During heat holding time of 20 ~ 80 min, the protein solubility index decreased from 82.69% to 74.10%, which met the national standard.