What are the anti-nutritional factors in soybeans? How can they be treated?
Anti-nutritional factors in soybeans include protease inhibitors, flatulence-causing factors, and plant lectins (phytohemagglutinins). The nutritional value of soybeans can be improved through methods such as heat treatment, chemical treatment, and enzymatic treatment.
I. Anti-nutritional Factors
1. Protease Inhibitors
Protease inhibitors partially inhibit the activity of human trypsin, for example, they can inhibit trypsin and other proteolytic enzymes.
2. Flatulence-Causing Factors
The oligosaccharides in soybeans pass undigested into the large intestine, where they are fermented by gut microorganisms, producing gas.
3. Plant Lectins (Phytohemagglutinins)
Plant lectins are a type of protein that can specifically bind to red blood cells in humans and animals.
II. Treatments
1. Heat Treatment
Heat treatment alone is sufficient to eliminate protease inhibitors, effectively destroying anti-trypsin factors in soybeans and improving the nutritional value of soybean protein.
2. Chemical Treatment
Under medical guidance, chemicals such as sodium sulfite or copper sulfate can be used. These help break the disulfide bonds in trypsin inhibitors, thereby altering their molecular structure.
3. Enzymatic Treatment
Enzymatic treatment methods can be applied as directed by a physician to modify trypsin inhibitors.
In addition, anti-nutritional factors in soybeans also include phytic acid and beany odor. These can be removed through methods such as washing with water or treatment with alcohol solutions.