[1]赵元,秦贵信,王涛,等.不同大豆加工制品中主要抗营养因子免疫及抑制活性的比较[J].大豆科学,2007,26(06):930-934.[doi:10.3969/j.issn.1000-9841.2007.06.024]
　ZHAO Yuan,QIN Gui-xin,WANG Tao,et al.COMPARISONS OF IMMUNOCOMPETENCE AND INHIBIT COMPETENCE OF MAIN ANTINUTRITIONAL FACTORS IN DIFFERENT PROCESSED SOYBEAN PRODUCTS[J].Soybean Science,2007,26(06):930-934.[doi:10.3969/j.issn.1000-9841.2007.06.024]
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不同大豆加工制品中主要抗营养因子免疫及抑制活性的比较

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第26卷 期数: 2007年06期 页码: 930-934 栏目: 出版日期: 2007-12-25
Title:
COMPARISONS OF IMMUNOCOMPETENCE AND INHIBIT COMPETENCE OF MAIN ANTINUTRITIONAL FACTORS IN DIFFERENT PROCESSED SOYBEAN PRODUCTS
文章编号:
1000-9841(2007)06-0930-05
作者:
赵元; 秦贵信; 王涛; 张兵; 朱丹
吉林农业大学动物科技学院，长春130118
Author(s):
ZHAO Yuan; QIN Gui-xin; WANG Tao; ZHANG Bing; ZHU Dan
College of Animal Science and Technology，Jilin Agricultural University，Changchun 130118
关键词:
大豆; 加工制品; 抗营养因子; 活性
Keywords:
Soybean; Processed products; Antinutritional factors; Activity
分类号:
TS201.2
DOI:
10.3969/j.issn.1000-9841.2007.06.024
文献标志码:
A
摘要:
大豆经适当加工可减少或去除其中的抗营养因子，因而大豆制品所含的抗营养因子成分不同。通过竞争ELISA法和胰蛋白酶抑制法检测豆粕、膨化大豆、脱壳豆粕、大豆分离蛋白、大豆浓缩蛋白、全脂豆粉、脱脂豆粉和热处理大豆粉大豆加工制品中胰蛋白酶抑制因子、大豆凝集素、大豆球蛋白及β-伴大豆球蛋白的活性,并进行SDS-PAGE分析，进而比较其主要抗营养因子灭活的程度。结果表明，在现取样的10种大豆加工制品中，膨化处理除去了绝大多数的主要抗营养因子，是一种较理想的加工工艺；去皮豆粕中胰蛋白酶抑制因子和大豆凝集素几乎被灭活，但仍存在一定量的大豆球蛋白及β-伴大豆球蛋白。此项工作为评价大豆加工工艺提供理论基础。
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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备注/Memo

基金项目：国家自然科学基金重点项目（30430520）

作者简介：赵元（1981），女，博士研究生，研究方向饲料抗营养因子。E-mail: zhaoyuan4CL52@126.com
通讯作者：秦贵信，教授，博士生导师

更新日期/Last Update: 2014-10-19