差示扫描量热法(DSC)评定豆粕产品质量初探

Initial Study on Determining the Quality of Soybean Meal with DSC

本试验研究了差示扫描量热法 (DSC)在评价饲用豆粕产品质量中的应用。通过对豆粕变性热焓(ΔH)的测定 ,反映了蛋白质的变化程度 ,可作为衡量豆粕中抗营养因子灭活程度的指标 ,检测结果与脲酶法相吻合。

Applying the method of differential scanning calorimetry(DSC) to determine the quality of soybean meal is probed in this paper.The enthalpy(ΔH) of the soybean meal reflects the degree of protein denaturalization.The result based on the DSC is consistent with that on the urease activity.It is suggested that the enthalpy(ΔH)could be considered as an indicator of the destruction of anti-nutrition factors in soybean meal.