不同处理方法降解大豆中抗营养因子的比较研究  

Comparative Study on Different Removal Methods of Anti-nutritional Factors in Soybean

作　　者：孙月[1] 秦贵信[1] 

机构地区：[1]吉林农业大学,吉林长春130020

出　　处：《河北农业科学》2009年第10期82-83,98,共3页Journal of Hebei Agricultural Sciences

摘　　要：概述了去除大豆中抗营养因子的物理、化学及生物方法,着重分析了各种方法对抗营养因子的去除效果。认为微生物发酵技术可降解大豆多种抗原,且成本不高,适合在农业生产上推广使用。The physical,chemical and biological methods of removing anti-nutritional factors in soybean were summarized,and the removal effects of different methods were emphatically analyzed.The microorganisms fermentation technology could remove many kinds of antigen in soybean with low cost,and was suitable for popularizing and applying in agriculture.

关 键 词：大豆 抗营养因子 发酵 

分 类 号：S565.1[农业科学—作物学]