COMPOSITIONAL CHANGES IN TRYPSIN-INHIBITORS, PHYTIC ACID, SAPONINS AND ISOFLAVONES RELATED TO SOYBEAN PROCESSING
COMPOSITIONAL CHANGES IN TRYPSIN-INHIBITORS, PHYTIC ACID, SAPONINS AND ISOFLAVONES RELATED TO SOYBEAN PROCESSING
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DOI：
10.1093/jn/125.3_suppl.581s
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发表时间：
1995-03-01
影响因子：
4.2
通讯作者：
WOLF, WJ
中科院分区：
文献类型：
--
作者：
ANDERSON, RL;WOLF, WJ
大豆富含蛋白质，但也含有一些传统上被认为是抗营养因子的微量成分。这些成分包括胰蛋白酶抑制剂、植酸、皂苷和异黄酮。现在人们认为这些化合物在饮食中具有有益的生物学效应，比如降低血液胆固醇或预防癌症。大豆加工以各种方式改变这些微量成分的含量。这篇综述讨论了在大豆被加工成常规的蛋白质原料、豆粉、浓缩蛋白和分离蛋白以及一些传统的东方大豆食品的过程中，胰蛋白酶抑制剂、植酸、皂苷和异黄酮含量的变化。
Soybeans are high in protein but also contain a number of minor constituents traditionally considered to be antinutritional factors. These include trypsin inhibitors, phytic acid, saponins and isoflavones. These compounds are now thought to have beneficial biological effects in the diet, such as lowering blood cholesterol or preventing cancer. Soybean processing changes the content of these minor constituents in various ways. This review discusses the changes in content of trypsin inhibitors, phytic acid, saponins and isoflavones as soybeans are processed into the conventional protein ingredients, flours, concentrates and isolates, as well as some of the traditional Oriental soybean foods.