【摘要】 分别以 95℃、 120℃、 140℃三种温度处理鲜豆奶，研究热处理对胰蛋白酶抑制子活性的影响。测定结果表明要达到胰蛋白酶抑制子 90％的失活率， 95℃时需要 35min； 120℃时需要 7min；而 140℃时只需要 60s左右。胰蛋白酶抑制子的热致死时间曲线表明，加热温度增加 30℃，钝化胰蛋白酶抑制子 90％的热处理时间可缩短 10倍。更多还原

【Abstract】 Soymilk samples were subjected to heating at 95℃ ,120℃ and 140℃ in order to find the effect of thermal treatmant on trypsin inhibitor activity.The experemention result indicated that the holding time to inactivate 90％ of soy bean inhibitor activity at 95℃ ,120℃ and 140℃ were 35 min,7 min and 60 sec respectively.The thermal death tine(TDT)curve indicated that the holding time required to inactivate 90％ of soybeat trypsin inhibitor could be reduced ten folds by raising temperatrue about 30℃ .更多还原