【摘要】 研究了豆奶中胰蛋白酶抑制剂的三种失活方法：热处理失活、木瓜蛋白酶水解失活及茶多酚络合失活。实验证明，这三种方法都可以有效地使胰蛋白酶抑制剂活性降低。同时都有其最佳失活条件，否则会影响其产品质量或影响胰蛋白酶抑制剂的失活效果：热处理过度，会使豆奶产生焦味和褐变；木瓜蛋白酶的加入量达到最佳值后胰蛋白酶的活性趋于稳定而不再呈上升的趋势；茶多酚的用量过多时，剩余量会对胰蛋白酶产生抑制作用而降低失活效果。同时还探讨了温度、受热时间对茶多酚与大豆胰蛋白酶抑制剂络合物的影响，温度偏高或加热时间过长，络合物就会部分解络，从而达不到预期的效果。更多还原

【Abstract】 Three kinds of inactivation methods by heat treatment,papain,tea polyphenols were studied on trypsin inhibitor in soybean milk,which can all inactivate trypsin inhibitor effectively.In addition,there were the optimum conditions in the course of inactivations, otherwise it would impair the quality of preduct or inactivation effect.For example,excessive heat treatment would make soybean milk to grow empyreuma and brownening.When the amount of papain reached optimal quantity,the activity of trypsin inhibitor would be steady.Superfluous tea polyphenols would inactivate trypsin inhibitor when applied excessively. The influence of temperature and heat treatment time on inactivational function to soybean trypsin inhibitor was disoussed as well.更多还原