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.pdfVIP

第26卷 第6期 大 豆 科 学 Vo1．26 No．6 2007年 12月 SoYBEAN SCIENCE Dec, 2007 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 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) 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8一伴大豆球蛋白的活性，并进行sDS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 I3一伴大豆球蛋白。此项工作为评价大豆加工工艺提供理论基础。 关键词 大豆；加工制品；抗营养因子；活性 中图分类号 TS201．2 文献标识码 A 文章编号 1000—9841(2007)06--0930--05 CoMPARISoNS oF IMMUNoCoMPETENCE AND INHIBIT CoMPETENCE oF MAIN ANTINUTRITIoN- AL FACToRS IN DIFFERENT PROCESSED SOYBEAN PRoDUCTS ZHAo Yuan，QIN Giai-xin，WANG Tao，ZHANG Bing，ZHU Dan (College of Animal Science and Technology，Jilin Agricultural University，Changchun 130118) Abstract The antinutritional factors are decreased or inactivated by appropriate processing，and there are different immunocompetence and inhibit competence in soybean products。The immuno～ copetence and inhibit competence of trypsin inhibitor，lectin，glycinin and 8一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 pow- der and heated soybean powder，were determined by the inhibition ELISA and trypsin inhibit method，meanwhile SDSwas 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，ex～ truded process was the most ideal treating method，for no immunocompetence and inhibit compe— tence of the antinutritional factors were detected．The trypsin inhibitor and lectin were decreased evidently in