Soybean trypsin inhibitor
The main anti-nutritional factor in soybean is soybean trypsin inhibitor (STI). There are two main trypsin inhibitors in raw soybeans, one is Kuniz trypsin inhibitor and the other is Bowman-Berke trypsin inhibitor. Soybean trypsin inhibitor can bind to trypsin in animal intestinal fluid, reduce trypsin activity, lead to decreased protein digestion and utilization, and can cause growth inhibition of animals, such as pancreatic enlargement and hyperplasia in mice and chickens. Therefore, the passivation of soybean trypsin inhibitor is important for improving and improving the nutritional value and food safety of soybean food and feed.
Trypsin inhibitor detection method
Commonly used to detect soybean trypsin inhibitors are urease assay and potassium hydroxide assay. The content of urease and trypsin inhibitor in raw soybean is similar, and the degree of denaturing inactivation is similar to that of trypsin inhibitor. Therefore, urease activity can be used as a detection index for soybean processing. The potassium hydroxide test is the best way to assess the over-processing and under-processing of soybeans. However, these two methods cannot directly detect the content of protease inhibitors.
Trypsin inhibitor inactivation method
In the past ten years, the research on the methods and techniques for the inactivation of soybean trypsin inhibitors has made significant progress in physical inactivation, chemical inactivation and biological inactivation.
Among them, physical methods include thermal inactivation, ultrasonic inactivation, and other inactivation methods. So far, heat treatment is still the main method to eliminate trypsin inhibitors in soybean. The principle is to destroy the anti-nutritional factors that are unstable to heat in the feed by heating. Usually heated at 120 ° C for 10 minutes, the anti-nutritional factors in soybean can be inactivated, and the nutritional value of soybean is better preserved.
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