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。
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.
出处
《食品科技》
CAS
北大核心
2007年第12期235-238,共4页
Food Science and Technology
关键词
大豆
抗营养因子
食品加工
消除措施
soybean
anti-nutrition factor
food processing
elimination measure
