大豆抗营养因子及其在食品加工中的消除

大豆中含有抗营养因子,包括蛋白酶抑制因子、抗原蛋白、凝集素、植酸等。大豆低聚糖和皂甙具有营养和抗营养双重作用。在食品加工中应设法消除抗菌素营养因子的作用,保证食品安全与营养。     

大豆发芽过程中抗营养因子的变化

大豆蛋白存在着胰蛋白酶抑制因子和凝集素等抗营养因子,影响人类对其的利用。文中采用分光光度法和免疫火箭电泳法测定了发芽过程中东农42、东农823、71434、40567、黑农40五个大豆品种中胰蛋白酶抑制因子和凝集素的含量变化。结果发现:发芽能明显改变大豆中抗营养因子的含量,不同品种的抗营养因子变化程度不同,5种大豆在发芽过程中显示出较为一致的总体趋势。发芽温度对大豆中胰蛋白酶抑制因子的含量有影响。证实在萌发的大豆中存在可失活大豆抗营养因子的内源酶。     

大豆抗营养因子的研究概况

大豆具有很高的营养价值 ,但大豆中存在的抗营养因子阻碍了机体对营养物质的消化吸收和利用。本文分别介绍了各种抗营养因子的结构、抗营养机理及去除方法     

抗营养因子的抗营养作用

抗营养因子普遍存在于植物性饲料中，主要包括蛋白质抑制剂，植物凝集素等。根据抗营养因子与不同营养素拮抗的特点，可将其抗营养作用分为降低蛋白质利用率，降低能量利用率，降低矿物质，微量元素利用率和降低维生素利用率等。     

大豆抗营养因子及其食品钝化技术

抗营养因子能破坏或阻碍营养物质的消化利用,对人体健康产生不良影响。本文对大豆中几种重要的抗营养因子的作用机理及其常见的食品钝化技术进行了综述,有利于在食品加工中消除抗营养因子的作用,保证食品营养与安全。     

大豆抗营养因子研究概况

大豆具有很高的营养价值,但存在其中的抗营养因子阻碍了机体对营养物质的吸收和利用。本文介绍了存在于大豆中的各种抗营养因子及去除方法。     

大豆抗营养因子的研究概况

大豆具有很高的营养价值，但大豆中存在的抗营养因子阻碍了机体对营养物质的消化吸收和利用。本文分别介绍了各种抗营养因子的结构、抗营养机理及去除方法。     

大豆中抗营养因子简介

简要介绍了大豆中抗营养因子的种类及抗营养机理。     

大豆抗营养因子钝化失活速度的研究

对不同热处理条件下,大豆不同抗营养因子的钝化失活速度进行研究。结果表明,在脲酶完全失活条件下,胰蛋白酶抑制素仍残留一定活性。因此在大豆加工中以脲酶做为抗营养因子失活指标不能全面反映大豆及其制品中抗营养因子的失活状况。     

用酶去除大豆抗营养因子的研究

利用小麦发芽所具有的酶和大豆本身发芽的酶系共同作用来驱除大豆抗营养因子。     

常见加工方式对杂豆品质的影响与调控

杂豆富含蛋白质、膳食纤维和维生素等多种营养成分，但也含有植酸、胰蛋白酶抑制剂、植物凝集素等抗营养因子，这大大降低了其生物利用率。采用不同的加工方法可以降低或去除抗营养因子，从而改善杂豆的营养品质、风味品质和感官特性，提升杂豆适用性。常见加工方式主要包括浸泡、脱壳、煮制、微波处理、高压处理、挤压膨化、烘烤、发酵和发芽等。本文总结不同加工方式对杂豆品质的影响，以期为精准调控杂豆品质和发展新型杂豆加工技术提供理论参考和新的研究方向。     

Enzymatic modification as a tool to improve the functional properties of heat‐processed soy flour

BACKGROUND: There are a number of antinutritional factors present in soybeans that exert a negative impact on the nutritional quality of the protein. Among those factors that are destroyed by heat treatment are protease inhibitors and lectins. Protease inhibitors show antinutritional effect and moreover the digestibility of the protein is limited by the presence of these antinutrients. The aims of the present study are (1) to study the effect of autoclaving on the trypsin inhibitor inactivation, nitrogen solubility and protein digestibility of defatted soy flour and (2) to study the effect of enzymatic modification on the functional properties of autoclaved soy flour. RESULTS: The solubility of the soy flour decreased with increase in autoclaving time. Partial hydrolysis of the autoclaved soy flour increased its acid solubility (pH 4.5) from 17% to 56% over a control value of 24% without affecting its functional properties. Inactivation of trypsin inhibitors improved the protein digestibility of soy flour from 25% to 95%. Particle size analysis of the autoclaved flour indicated the formation of soy protein aggregates, which resulted in poor solubility. The enzymatic modification of autoclaved soy flour resulted in its property as a good emulsifying agent with an emulsion capacity of 118 ± 4 mL. CONCLUSION: Enzymatic modification of the heat‐processed soy flour increased its solubility and other functional attributes. The increased acid solubility would be advantageous in the utilization of soy proteins in acidic foods. Thus the autoclaved and partially modified soy flour is a potential source for specific functional foods. Copyright © 2007 Society of Chemical Industry     

The effects of extrusion cooking on nutritional value — A literature review

Like other processes for heat treatment of food, extrusion cooking may have both beneficial and undesirable effects on nutritional value. Beneficial effects include destruction of antinutritional factors and gelatinization of starch. On the other hand Maillard reactions between protein and sugars reduce the nutritional value of the protein. Heat-labile vitamins may be lost to varying extents.In this paper a review of the literature is presented. The type of extruder is specified and, when relevant and known, the process conditions.     

Effect of soaking process on nutritional quality and protein solubility of some legume seeds

Legume seeds (soy bean, lupin and bean seeds) were soaked in 0.5% sodium bicarbonate in attempt to evaluate their nutritional quality and protein solubility index. Soaking process led to an increase in the hydration coefficient, seed weight, total protein, ash, fat, fiber, while non protein nitrogen, total carbohydrates, starch, stachyose, raffinose, reducing sugars, and minerals (except Na) were decreased. All antinutritional factors such as phytic acid, tannin, trypsin inhibitor and hemagglutinin activity were decreased during soaking in 0.5% sodium bicarbonate; it was the same for the protein solubility in different solutions, while the in-vitro protein digestibility and available lysine were increased.     

饲料原料中抗营养因子的研究进展

抗营养因子几乎存在于所有的植物性饲料原料中,饲料中的抗营养因子影响营养物质在动物体内消化利用,同时诱发动物营养代谢性疾病.介绍了抗营养因子的定义及分类、理化性质、含量及分布,阐述了其抗营养作用机制,归纳了其检测方法以及消除方法,同时展望了抗营养因子未来的研究方向.     

Implications of antinutritional components in soybean foods

There are a number of components present in soybeans that exert a negative impact on the nutritional quality of the protein. Among those factors that are destroyed by heat treatment are the protease inhibitors and lectins. Protease inhibitors exert their antinutritional effect by causing pancreatic hypertrophy/hyperplasia, which ultimately results in an inhibition of growth. The lectin, by virtue of its ability to bind to glycoprotein receptors on the epithelial cells lining the intestinal mucosa, inhibits growth by interfering with the absorption of nutrients. Of lesser significance are the antinutritional effects produced by relatively heat stable factors, such as goitrogens, tannins, phytoestrogens, flatus‐producing oligosaccharides, phytate, and saponins. Other diverse but ill‐defined factors appear to increase the requirements for vitamins A, B₁₂, D, and E. The processing of soybeans under severe alkaline conditions leads to the formation of lysinoalanine, which has been shown to damage the kidneys of rats. This is not generally true, however, for edible soy protein that has been produced under milder alkaline conditions. Also meriting consideration is the allergenic response that may sometimes occur in humans, as well as calves and piglets, on dietary exposure to soybeans.     

饲料中的抗营养因子及其灭活

抗营养因子普遍存在于植物性饲料中,主要包括蛋白酶抑制因子,植物凝集素、非淀粉多糖、植酸、单宁、糖苷、游离棉酚、抗维生素因子、脲酶等,目前主要通过物理、化学和生物学方法对其进行灭活和钝化,对饲料中抗营养因子的种类、性质、抗营养机理及灭活方法作一综述。     

Chemical Composition and Nutritional Quality of Faba Bean (Vicia faba L. Minor) Based Tofu

Chemical composition and antinutritional factors in soy and faba beans and tofus produced thereof were evaluated. Both bean curds had higher protein contents (55.7 and 82.0% dry basis for soy and faba bean curds, respectively) than the corresponding raw beans. Tofu made from faba bean (FBT) contained only 1.5% total lipids (dry basis) compared to 34.4% in soybean tofu (SBT). Antinutritional and flatulence factors were much lower in FBT. Favism factors were not examined. In vitro studies showed that SBT and FBT are comparable in terms of digestibility and amino acid availability.     

发芽豆类组分变化及营养特性

该文对豆类在发芽过程中营养品质变化进行综述,主要包括豆类蛋白质、脂类、维生素、抗营养因子及功能性成分等方面变化。     

Pulse-based snacks as functional foods: Processing challenges and biological potential

Despite their high nutritional value and potential health benefits, pulse intake has not increased in the last three decades. Several strategies have been implemented to increase pulse consumption, such as their incorporation in bakery products, breakfast cereals, and snacks. The inclusion of pulses in these products could be an alternative to satisfy the consumers’ demand for healthy foods. However, pulse-based snacks face important challenges, including reducing antinutritional factors, achieving consumer acceptance, and consolidating the pulse-based snacks as functional foods. This review summarizes and discusses methods for producing snacks where cereals or tubers were replaced with at least 50% pulses. Also, it briefly assesses their effect on nutritional composition, antinutritional factors, sensory acceptance, and different health benefits evaluations. Extruded snacks exhibited high protein and dietary fiber and low fat content, contrary to the high fat content of deep fat–fried snacks. Meanwhile, baked snacks presented moderate concentrations of protein, dietary fiber, and lipids. Pulses must be pretreated using process combinations such as soaking, dehulling, cooking, fermentation, germination, and extrusion to reduce the antinutritional factors. Pulse-based snacks show good sensory acceptance. However, sensory evaluation should be more rigorous using additional untrained judges. Several studies have evaluated the health benefits of pulse-based snacks. More research is needed to validate scientifically the health benefits associated with their consumption. Pulse-based snacks could be an alternative to improve the nutritional composition of commercially available snacks. The use of pulses as ingredients of healthier snacks represents an important alternative for the food industry due to their low cost, sensory characteristics, high nutritional profile, and environmental benefits.