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对全脂大豆通过湿热处理 ,研究了不同加热温度 (压力 )对脲酶活性 (UA)和蛋白质氢氧化钾溶解度(PS)的影响。结果表明 ,在同一温度 (压力 )处理下 ,UA与PS随加热时间的延长而下降 ;在同一时间下 ,UA与PS随加热温度 (压力 )的升高而下降 ;在UA完全失活之前 ,UA与PS呈高度正相关 ,UA可作为大豆加热程度的检测指标 ,加热过度 ,UA完全失活 ,已经不再能作为大豆加热程度的检测指标。但在本实验条件下 ,即使加热严重过度 ,PS也不下降为零 ,仍然可作为检测大豆生熟度的指标。在不同处理条件下 ,以1 0 0℃ (0MPa)加热 30～ 6 0min ,1 1 0℃ (0 0 45MPa)加热 1 5min ,1 2 0℃ (0 1MPa)、 1 2 5℃ (0 1 35MPa)加热 5min为加热适当
The effects of different heating temperature (pressure) on urease activity (UA) and protein potassium hydroxide solubility (PS) were studied by wet heat treatment of whole soybeans. The results showed that under the same temperature (pressure), UA and PS decreased with the increase of heating time; at the same time, UA and PS decreased with the increase of heating temperature (pressure); before UA was completely inactivated, UA and PS were highly positive correlation, UA can be used as a measure of soybean heating degree, overheating, UA completely inactivated, can no longer be used as a measure of soybean heating level. However, under this experimental condition, PS does not fall to zero even though the heating is excessively severe, and it can still be used as an indicator for measuring the maturity of soybean. Under different treatment conditions, the samples were heated at 100 ℃ for 30-60min, heated at 110 ℃ (0 45MPa) for 15min, 120 ℃ (0 1MPa), 125 ℃ (0 1 35MPa Heating 5min for heating appropriate