摘要
大豆胰蛋白酶抑制剂是大豆中主要的抗营养因子,降低了大豆制品的营养质量和食用安全性,在大豆制品加工过程中必须使其失活。介绍了通过热处理、微波技术、压力处理、超声波处理、高压脉冲电场、化学还原、酚类化合物络合、酶法水解、微生物发酵及亲和色谱分离等钝化大豆胰蛋白酶抑制剂的方法。
As the main antinutriton factor in soybean, soybean trypsin inhibitor decreases the nutritional value and edible security of the soybean products. Soybean trypsin inhibitor must be inactivated during the processing of the soybean products. In this review, the methods that inactivated the soybean trypsin inhibitor, including heat treatment, microwave technique, pressure treatment, ultrasonic treatment, high intensity pulsed electric field, chemical reduction, phenol complexation, enzyme hydrolysis, microbe fermentation and affinity chromatography, were introduced.
出处
《漳州职业技术学院学报》
2013年第2期24-29,共6页
Journal of Zhangzhou Institute of Technology
关键词
大豆
胰蛋白酶抑制剂
失活
Soybean
Trypsin Inhibitor
Inactivation