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大豆发酵食品,指以大豆为主要原料,微生物及其代谢产物酶为动力,经过发酵而制成的色泽玫丽,营养丰富,易于消化吸收的食品.大豆(Glycine max)由于其油脂和蛋白质含量高、质量好,一直作为人类食品的优质植 相似文献
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大豆发芽过程中抗营养因子的变化 总被引:2,自引:0,他引:2
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。 相似文献
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大豆抗营养因子的研究概况 总被引:2,自引:0,他引:2
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 相似文献
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大豆抗营养因子及其食品钝化技术 总被引:1,自引:0,他引:1
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。 相似文献
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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。 相似文献
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Concepcin Vidal‐Valverde Juana Frias Amelia Hernndez Pedro J Martín‐Alvarez Isabel Sierra Carmen Rodríguez Inmaculada Blazquez Gema Vicente 《Journal of the science of food and agriculture》2003,83(4):298-306
The nutrient and antinutritional factor content of 18 pea lines was studied. The following levels were found: non‐protein nitrogen 5.2–10.2 g kg?1 DM, protein nitrogen 35.3–42.4 g kg?1 DM, lysine 50.7–76.3 g kg?1 protein DM, histidine 17.8–24.8 g kg?1 protein DM, tyrosine 22.6–30.0 g kg?1 protein DM, protein 25.9–31.9% DM, in vitro protein digestibility 89.3–95.6%, vitamin B1 5.9–10.3 mg kg?1 DM, vitamin B2 1.1–3.7 mg kg?1 DM, sucrose 11.6–25.4 g kg?1 DM, raffinose 4.1–10.3 g kg?1 DM, stachyose 10.7–26.7 g kg?1 DM, verbascose 0.0–26.7 g kg?1 DM, total α‐galactosides 22.6–63.4 g kg?1 DM, trypsin inhibitor activity 0.8–8.4 TIU mg?1 DM, inositol hexaphosphate 2.3–6.5 g kg?1 DM, inositol pentaphosphate 0.1–1.8 g kg?1 DM and total inositol phosphates 2.8–7.1 g kg?1 DM. Peas with yellow cotyledons had the highest trypsin inhibitor activities, those with light green cotyledons had the highest lysine contents, and those with dark green cotyledons were the richest in vitamins B1 and B2. Peas with brown testae had the lowest verbascose and sucrose contents, while they were the richest in inositol hexaphosphate. Smaller peas were characterised by the highest protein nitrogen contents as well as the highest contents of vitamins B1 and B2, verbascose and inositol pentaphosphate. Peas of medium size showed the lowest verbascose, α‐galactoside and vitamin B2 contents. Bigger peas showed the lowest inositol pentaphosphate contents. © 2003 Society of Chemical Industry 相似文献
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Rakshit K Devappa Bhagya Swamylingappa 《Journal of the science of food and agriculture》2008,88(5):911-919
BACKGROUND: Jatropha kernel contains 400–600 g oil kg?1, and the cake obtained after oil extraction is rich in protein. The use of Jatropha cake/meal in food or feed is limited owing to the presence of toxic and antinutritional constituents. The main objective of the present study was to prepare protein isolates with reduced toxic and antinutritional factors and improved nutritional quality. RESULTS: The yield of protein isolates was 70–77%, with a protein content of 955–970 g kg?1. The trypsin inhibitor activity was reduced by 90–97% and the phytate, tannin and saponin contents were reduced by 90, 85 and 98% respectively in the isolates, while phorbol esters and cyanogenic glucosides decreased to undetectable levels. The chemical scores for the meals and isolates were similar; methionine and cystine were the limiting amino acids. The in vitro digestibility and calculated nutritional indices (essential amino acid index, predicted biological value, nutritional index and computed protein efficiency ratio) of the protein isolates were higher than those of the meals. Protein quality as indicated by the protein digestibility‐corrected amino acid score was 1.0. CONCLUSION: Jatropha protein isolate prepared by steam injection has markedly reduced toxic and antinutritional constituents and hence has great potential as a rich source of protein. Copyright © 2008 Society of Chemical Industry 相似文献
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酱油除了作为调味品具有悠久的历史为人们所认识外,还含有丰富的营养生理活性物质。生理活性物质大豆多肽、类黑精、大豆异黄酮、大豆皂苷等,在抗肿瘤、抗氧化、降低胆固醇、防治心血管疾病等方面都有重要的功能。对酱油一般功能和生理活性物质及其功能做综述,为进一步生产研制营养保健酱油提供理论依据和借鉴。 相似文献
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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。 相似文献
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豆类植物凝集素抗营养机理研究 总被引:1,自引:0,他引:1
植物凝集素是植物在长期进化过程中形成抵御病虫害和动物消化主要成分之一,因此对动物具有较强抗营养作用;该文介绍豆类植物凝集素,并阐述其抗营养机理。 相似文献