热处理结合化学方法降低大豆胰蛋白酶抑制剂活性的方法和程序

J. Csapó, C. Albert
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引用次数: 13

摘要

摘要:本文提出了一种利用热处理与化学方法相结合的方法来降低大豆胰蛋白酶抑制剂活性的新方法,使大豆胰蛋白酶抑制剂活性降低到原值的十分之一或二十分之一。我们确定了最佳的化学药剂浓度(双氧水,氢氧化铵),以及最佳的温度和处理时间。与原来的热处理方法相比,化学工艺与热处理相结合,能耗更低。
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Methods and procedures for reducing soy trypsin inhibitor activity by means of heat treatment combined with chemical methods
Abstract We have developed a new procedure for reducing soy trypsin inhibitor activity by means of heat treatment combined with chemical methods, through which soy trypsin inhibitor activity decreases to the tenth or twentieth part of the original value. We determined the optimal concentration of the applied chemicals (hydrogen-peroxide, ammonium-hydroxide) as well as the optimal temperature and duration of the treatment. The chemical procedure combined with heat treatment results in lower energy consumption as compared to the original heat treatment methods.
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