Research On Appropriate Conditions Of Inactivating In The Heat Treatment Of Soybean Meal Antinutritional Factors

The soybean and its byproduct were the most common feed ingredient,and it also had many anti-nutritional factors(ANFs),so if the ANFs of the feed were over the limit the animal could afford,it would made a dent in the healthy and production perfotmeanc.The important ANFs of the soybean were urease,antitrypsin,hemagglutinin and so on,so inactivating the ANFs of the soybean played an important role,ANFs could provided basic theory for future research,for example,it could clarify the progress of the digest,absorb,metabolize and invert; it could develop the validity and technic of the feed Processing;it could save the feed,raise the added value of the soybean;it also played an important role in the study of nutrition regulate. So inactivating the ANFs of the soybean,effect maximum efficiency of the nutritive material were important to the usefulness of soybean.The purpose of this research is to investigate the amount of residue of the ANFs in the soybean meal without active material(isoflavone),and the best way of destroy activity.The research would play an important role in saving protein feed resource and increasing the production perfotmeance.In this thesis,the ordinary soybean meal and the isoflavone extracted soybean were treated by dry heat and wet heat,there are 5, 10,15,20 min time treatment and 90,100,110,120,130,140℃temperature treatment in dry heat treatment;and wet heat involve 10,20,30,40 min time treatment and 90,95,100,105, 110,115,120℃temperature treatment.Under these conditions,the ordinary protein beanmeal and the isofiavone extracted soybean were determined urea-amidohydrolase activity, soybean trypsin inhibitor content,hemagglutinin activity and protein solubility,to determine the most suitable method of heat treatment for the rational use of soybean meal to provide the best possible parameter values.The results are as follows:a short period of heat treatment made a little impact on urea-amidohydrolase activity,soybean trypsin inhibitor content, hemagglutinin activity and protein solubility.Urea-amidohydrolase activity,soybean trypsin inhibitor content,hemagglutinin activity and protein solubility in the isoflavone extracted soybean was decreased significantly than the ordinary protein bean-meal.Heat Treatment can make urea-amidohydrolase activity,soybean trypsin inhibitor content,hemagglutinin activity and protein solubility of soybean meal decreased with the increasing of temperature and time. In the determination,urea-amidohydrolase activity,soybean trypsin inhibitor content, hemagglutinin activity and protein solubility under wet heat was decreased significantly than dry heat,the results indicated that these three kinds of antinutritional factors have heat resistance in dry conditions.And there are relativity between urea-amidohydrolase activity and soybean trypsin inhibitor content.We can not found hemagglutinin in the the isoflavone extracted soybean.In the dry heat experiment,the best treat for the ordinary soybean meal was 130℃,10 min,and the best for the isoflavone extracted soybean can choose 10 min 130℃.In the wet heat experiment,there are 115℃40 min four choice for the ordinary soybean meal, and the best for the isoflavone extracted soybean can choose 40 min under 110℃.