| 大豆抗营养因子及其在食品加工中的消除 |
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| 引用本文： | 郝涤非.大豆抗营养因子及其在食品加工中的消除[J].食品科技,2007(12):235-238. |
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| 作者姓名： | 郝涤非 |
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| 作者单位： | 江苏食品职业技术学院食品工程系,淮安,223003 |
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| 摘 要： | 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。
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| 关 键 词： | 大豆 抗营养因子 食品加工 消除措施 |
| 文章编号： | 1005-9989(2007)12-0235-04 |
| 修稿时间： | 2007年6月20日 |
Soybean anti-nutrition factor and in food processing elimination |
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| HAO Di-fei.Soybean anti-nutrition factor and in food processing elimination[J].Food Science and Technology,2007(12):235-238. |
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| Authors: | HAO Di-fei |
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| Abstract: | In the soybean includes the anti-nutrition factor including the proteinase inhibiting factor, the antigen protein, the agglutinin, the phytic acid and so on. The soybean low polyose and the soap glucoside have the nutrition and the anti-nutrition dual function. Should try in the food processing to eliminate the antibiotic nutrition factor the function, the guarantee food security and the nutrition. |
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| Keywords: | soybean anti-nutrition factor food processing elimination measure |
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