为了建立一种通过电导率，能够快速准确检测豆类细胞破壁率的方法。通过测定不同处理程度的四种豆子的蛋白含量、电导率，考察了四种豆子水溶性蛋白释放量与电导率之间的关系。研究了豆浆用量、外渗时间、测定温度对破壁率的影响。利用建立的评价方法，分别测定了四种常见豆子在破壁料理机豆浆程序下的破壁率。结果表明：四种豆子破壁过程中水溶性蛋白的释放量与电导率相关性较高（R2≥0.8995），豆浆用量和外渗时间对于破壁率的测定结果影响不显著（p>0.05），测定温度对于破壁率的影响非常显著（p<0.01)，测定温度在25 ℃左右时破壁率的测定结果较为稳定。四种豆子在新型破壁料理机豆浆程序下的破壁率达到90%左右。结论，利用电导率快速评价豆类细胞破壁率的方法，具有一定的可行性。

A method for rapid and accurate determination of wall-broken rate of beans cells by conductivity was established in this study. The relationship between water-soluble proteins of four kinds of beans and conductivity was investigated by measuring the protein content and conductivity of four kinds of beans with different degrees of treatment, and the effects of soymilk dosage, extravasation time and measure temperature on the wall-broken rate were also studied. The wall-broken rate of four common beans under the soymilk program of high speed blender was determined by using the established evaluation method. Results suggested that the correlation between the concentration of water-soluble proteins in the four common beans and the conductivity was significant (R2≥0.8995), and the soymilk dosage and extravasation time had no significant influence on the determination of wall-broken rate (p>0.05). The effect of measure temperature on wall-broken rate was very significant (p<0.01), and the wall-broken rate was relatively stable at 25 oC. The wall-broken rate of four common beans reached about 90% by using the new high speed blender. Consequently, it was feasible to quickly evaluate the wall-broken rate of beans cells by conductivity.

智能健康家电工程技术开发研究（x2cl-D8163060）