【摘要】 利用不同类型的大豆脂肪氧化酶缺失材料 ,分析了影响大豆腥味 (以总醛计 )的主要因子 ,如磨浆温度、pH值、离子强度 ,并通过试验研究了大豆腥味与各因子之间的关系 ,确定温度在 6 5 -80℃、pH在 6 - 9、离子强度为 0 .0 1M时 ,不同类型品种的豆浆不仅豆腥味较小 ,而且蛋白含量相对较高。进一步做正交实验 ,方差分析表明 :影响脱腥效果最显著的因素是品种 ,其次是温度。影响程度依次为D >A >C >B(总醛含量 ) ,极差分析表明 ,各因素选取的最佳水平为A4B2C3D3即脱腥最佳工艺条件为 :品种 - -五星一号 ,温度 80℃ ,pH7.0及 0 .0 1M的Ca2 + 。更多还原

【Abstract】 The main factors which influence soybean odor were studied, such as temperature, pH value and ionic strength, taking different lipoxyenase lacking mutants of soybean as materials.The results show that when temperature is 65-80℃, pH is 6-9 and ionic strength is 0.01mol, protein contant of them is higher and soybean odor is less. The results show as well that variety is the most important factor, temperature the second is for deodorization. Effect degree is D>A>C>B and the best combination for deodorization are soybean variety of Wuxing1, 80℃ of temperature, pH 7.0 and 0.01 mol of Ca 2 +.更多还原