Abstract: In order to remove such antinutritional factors as goitrogen, hemagglutinin and tryy sin inhibitor in soybean, the effects of heating and germinating meathods were studied in this paper. The results indicated that dry - heating with 90℃ , 15min and over was sufficient to damage the activity of thioglucosidase, which was the precursor of giotrogen from glucosinolates, and wet - heating with 125℃, 10min was also enough to inactivate the hemagglutinin, and trypsin inhibitor. The rate of removal of them was 95% and above. Meanwhile, the effect of endogenous enzymes, produced by germinating in soybean would a bit increasee the removal of hemagglutinin and trysin inhibitor.

Key words: Soybean , Antinutritional factors , Goitrogen , Hemagglutinin , Trypsin inhibitor , Heating treatment