FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (7): 67-69.doi: 10.7506/spkx1002-6630-201307015

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Removal of Anti-nutritional Factors from Soybean by Microwave Processing

SUN Xin-yao,SUN Bo*,MA Wen-juan,REN Jing,ZHAO Xiao,QI Yu   

  1. College of Food Science, Northeast Agricultural University, Harbin 150030, China
  • Received:2012-03-04 Revised:2013-01-28 Online:2013-04-15 Published:2013-03-20
  • Contact: SUN Bo E-mail:bosun114@163.com

Abstract: In this study, soybean anti-nutritional factors and protein solubility were determined to explore the feasibility of applying microwave for dry processing of soybeans. The results indicated that microwave could effectively remove soybean anti-nutritional factors, and the removal rates of trypsin inhibitor and urease were over 80% when soybeans were treated by microwave at a power of 3400 W for 120 s. In addition, protein solubility of the microwave-treated soybeans was about 40%, and the soybean flour prepared from them could be used as a special base material for instant soybean beverage.

Key words: microwave, soybean anti-nutritional factors, protein solubility

CLC Number: