大豆胰蛋白酶抑制剂失活方法研究进展

The Research Advance in the Inactivating Methods of Soybean Trypsin Inhibitor

胰蛋白酶抑制剂是大豆食品与饲料的主要抗营养因子 ,大豆胰蛋白酶抑制剂的失活能明显提高大豆食品与饲料的营养价值和食用安全性。大豆胰蛋白酶抑制剂的钝化方法有物理、化学、生物还原、酶解、发酵以及天然化合物络合法等。介绍了研究概况 ,大豆胰蛋白酶抑制剂失活诸方法与技术 。

Trypsin inhibitor is a main antinutriton factor in soybean food and fodder. Inactivation of the soybean trypsin inhibitor can obviously improve the nutritional value and edible security of the soybean food and foddey. The inactivating methods for soybean trypsin inhibitor include the treatments with physics, chemistry, bio-reduction and fermentation as well as the complexing method with natuaral compounds. The research condition and inactivating methods and technology of soybean trypsin inhibitor were presented. And the developing prospects in the inactivating methods of soybean trypsin inhibitor were preliminarily discussed.