大豆中胰蛋白酶抑制剂的钝化方法研究

目的]对大豆中胰蛋白酶抑制剂进行钝化处理,降低其活性,提高大豆饲料的营养价值。方法]采用正交试验设计对大豆中胰蛋白酶抑制剂的化学钝化法（亚硫酸钠法）和物理钝化法（微波法和超声波法）进行比较,确定最优钝化工艺条件。结果]大豆中胰蛋白酶抑制剂的化学法钝化最优工艺条件为：Na2SO3浓度为0.03 mol/L,温度75℃,钝化时间60 min;物理微波法钝化最优工艺条件为：微波功率240 W,时间90 s,粉碎度为过60目筛;物理超声波钝化法最优工艺条件为：加水量30 ml,时间30 min,粉碎度为过60目筛。结论]3种钝化方法处理后,大豆中胰蛋白酶抑制剂活性均明显降低。

Research on the Passivation Methods of Soybean Trypsin Inhibitor

Objective]To passivate the trypsin inhibitor in soybean,reduce its activity and increase the nutrient value of soybean feeds.Method]Orthogonal experiment was adopted to compare the chemical(sodium sulfite method) and physical(microwave and ultrasonic method) passivation method,and determine the optimum passivation conditions.Result]The optimal conditions for chemical passivation were:0.03 mol/L Na2SO3,75 ℃,and 60 min.The optimal conditions for microwave passivation were:240 W microwave power,90 s,and 60 mesh sieve.The optimal conditions for ultrasonic passivation were:30 ml water,30 min and 60 mesh sieve.Conclusion]The activity of soybean trypsin inhibitor which was passivated with the three methods was significantly lowered.