【摘要】 脲酶活性是衡量全脂大豆中抗营养因子活性的指标,尤其能指示全脂大豆中抗胰蛋白酶活性的高低.本试验采用pH升值法,对成都农贸市场所售全脂大豆布点采样,以生全脂大豆脲酶活性为对照,对焙炒、蒸煮、微波三种不同热处理方法和不同处理时间的尿酶活性进行测定.研究探讨不同热处理方法、不同处理时间对全脂大豆脲酶活性变化规律的影响.测定结果表明:三种不同热处理方法均随处理时间的延长脲酶活性呈下降趋势.其中焙炒30和40分钟全脂大豆的pH升值为0.14和0.10;蒸煮40分钟时全脂大豆的pH升值为0.20;微波处理4分钟时全脂大豆的pH升值为0.09.上述不同热处理方法的处理时间为全脂大豆的适宜热处理时间。更多还原

【Abstract】 Urease activity is an indicator which measures the activity of anti-nutritional factor for full-fat soybean.Especially,it can reveal the levels of antitrypsin activity of full-fat soybean.The report aims to discuss the effect on full-fat soybean urease activity changes regulation by taking different thermal heat treatments in variable processing time.The test is adopted by pH value upvaluation measurement,contrasting with the fresh full-fat soybean urease activity.The sample is collected from the farmer market in Chengdu.The method for determining urinary activity for full-fat soybean samples is designed by processing three different thermal heat treatments: baking speculation,cooking,microwave heat,in variable processing times.The results show that by extending processing time in the different thermal heated treatments,the urease activity goes in downtrend.By baking speculation full-fat soybean for 30 minutes and 40 minutes,the sample pH increased to 0.10 and 0.14 respectively,cooking 40 minutes,sample pH reaches 0.20,microwave heated 4 minutes,giving a pH increase of 0.09.All above treatment processing times are controlled under proper full-fat soybean treatment criteria.更多还原