Abstract: Soybean is a versatile food and a rich source of essential nutrients but contains many antinutritional factors. The effective elimination of antinutritional factors has key significance for better absorption of nutrients from soybean. In this study, soybean was homogenated in various modes of heat treatment, and obtained homogenates were measured for their contents of several antinutritional factors such as phytic acid, saponin and trypsin inhibitors and nutrients including protein, total amino acids, free amino acids, fatty acids and minerals. The results indicated that various modes of heat treatment had some effect on the major nutrients in soybean homogenate. Compared with other heat treatment modes investigated in this study, 10 min homogenization at 125 ℃ and 0.135 MPa resulted in slightly higher contents of total protein and total amino acids, an increase in some free amino acids but a decrease in others. Meanwhile, the heat treatment mode could eliminate phytic acid, saponin and trypsin inhibitors and the eliminating effect on saponin and trypsin inhibitors was especially obvious. Therefore, it is an ideal heating method for soybean product processing.

Key words: soybean liquid products, heat treatment, nutrients, antinutritional facts, trypsin inhibitors