摘要
胰蛋白酶抑制子是大豆食品与饲料的主要抗营养因子，这种抑制子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。大豆胰蛋白酶抑制子的钝化方法有物理、化学、生物还原、酶解、发酵以及天然化合物络合法等。本文介绍了大豆胰蛋白酶抑制子失活诸方法与技术，并对其发展前景作初步探讨。
Trypsin inhibitor is one of the main antinutrition factors in soybean food and fodder. Inactivation of soybean trypsin inhibitor could obviously improve soybean and fodder's food nutritional value and edible security. A review on the advance in the inactivation methods of soybean trypsin inhibitor in resent years was presented in this article.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第5期84-87,共4页
Food Science
