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Research on Deactivated Methods of Soybean Urease Anti-nutrition Factors(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2011年02期
Page:
294-297
Research Field:
Publishing date:

Info

Title:
Research on Deactivated Methods of Soybean Urease Anti-nutrition Factors
Author(s):
AN Hong-bo;  QIN Xue-gong;  CHEN Xiang; YU Pei-lin
College of Life Science and Technology, Heilongjiang Bayi Agricultural University, Daqing 163319, Heilongjiang, China
Keywords:
Soybean;  Urease;  Anti-nutritional factors;  Deactivated methods
PACS:
S816.42
DOI:
10.11861/j.issn.1000-9841.2011.02.0294
Abstract:
The present study compared the chemical and physical deactivation methods of urease anti-nutrition factors in soybean meal by orthogonal experimental design. The results showed that the optimized conditions were deactivated soybean meal with 0.03 mol·L-1 Na2SO3 for 60 min at 75℃ for chemical deactivation method; treated at 230 W for 90 s with the soybean particle size of 60 mesh sieve for microwave deactivation method;adding 20 mL H2O reacted 30 min with the soybean particle size of 60 mesh sieve for physical ultrasonic method. The urease activities were lower than 0.3 U after these three deactivated processes and accorded with the standard of high quality feeds.

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