摘要
利用挤压膨化、烘炒和冷榨三种热加工方法处理的豆饼与生大豆以脲酶活性作为指标,比较热处理对大豆中抗营养因子钝化的作用,并通过消化代谢试验测定DE、CP.D、NDF.D的变化。结果表明,抗营养因子钝化的效果与消化吸收利用的程度差异显著(P<0.05),其顺序为挤压膨化<烘炒<豆饼<生豆。
Taking urease activity of soybeans and soybean cakes that are processed with three heat treatment methods of extrusion, firing and cold pressing as index, this article compares the effect of heat treatment on anti-nutrition factor passivation in soybeans and measures the changes of DE,CP · D,NDF· D by digestion and metabolism experiment. The results show that the difference between the effects of anti-nutrition factor passivation and the degree of digestion and absorption is obvious and the order is extrusion 〈 firing 〈 soybean cake 〈 soybean.
出处
《长春大学学报》
2009年第4期64-65,共2页
Journal of Changchun University
基金
吉林省科技厅科技攻关项目(合同号:95-001-03-05-03)
关键词
抗营养因子
膨化
钝化
脲酶活性
消化能
蛋白质表观消化率
中性洗涤纤维消化率
anti-nutrition factor
expansion
passivation
urease activity
digestible energy
protein apparent digestibility
neutral detergent fiber digestibility
