|Table of Contents|

COMPARISONS OF IMMUNOCOMPETENCE AND INHIBIT COMPETENCE OF MAIN ANTINUTRITIONAL FACTORS IN DIFFERENT PROCESSED SOYBEAN PRODUCTS(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2007年06期
Page:
930-934
Research Field:
Publishing date:

Info

Title:
COMPARISONS OF IMMUNOCOMPETENCE AND INHIBIT COMPETENCE OF MAIN ANTINUTRITIONAL FACTORS IN DIFFERENT PROCESSED SOYBEAN PRODUCTS
Author(s):
ZHAO Yuan; QIN Gui-xin; WANG Tao; ZHANG Bing; ZHU Dan
College of Animal Science and Technology，Jilin Agricultural University，Changchun 130118
Keywords:
Soybean; Processed products; Antinutritional factors; Activity
PACS:
TS201.2
DOI:
10.3969/j.issn.1000-9841.2007.06.024
Abstract:
The antinutritional factors are decreased or inactivated by appropriate processing，and there are different immunocompetence and inhibit competence in soybean products.The immunocopetence and inhibit competence of trypsin inhibitor，lectin，glycinin and β-conglycinin in different processed soybean products including soybean meal，extruded full-fat soybean，dehulled soybean meal，soy protein isolate，soy protein concentrate，full-fat soybean powder，defatted soybean powder and heated soybean powder，were determined by the inhibition ELISA and trypsin inhibit method，meanwhile SDS-PAGE was utilized to analyze protein，in order to compare the processed degree of soybean.Results showed that in the selective 10 kind of processed soybean products，extruded process was the most ideal treating method，for no immunocompetence and inhibit competence of the antinutritional factors were detected.The trypsin inhibitor and lectin were decreased evidently in the dehulled soybean meal，while glycinin and β-conglycinin still occurred.This work provided the theory basis for estimating the processing methods of soybean.

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Last Update: 2014-10-19