用螺杆转速为300r ／ min、模口直径为4Φ8的干法膨化机，在膨化腔指示温度为90℃、110℃、120 ℃、130℃和140℃时膨化处理大豆，研究膨化处理对全脂大豆中抗营养因子及营养价值的影响。结果表明：(1)膨化大豆产品中水分随膨化温度的升高而降低，140℃膨化处理大豆中粗脂肪和赖氨酸含量下降。（2)胰蛋白酶抑制因子和脲酶活性随膨化温度的升高呈对数下降，且存在显著的相关性，但二者对热的敏感性不同。凝集素对热的敏感性高于胰蛋白酶抑制因子和脲酶活性。蛋白质溶解度在膨化温度超过130℃时下降迅速。（3)110℃～130℃膨化处理大豆中脲酶活性为0.38～0.06ΔpH，胰蛋白酶抑制因子含量为14.85～5.59mg ／g，失活6 9％～88％，凝集素为0.72～0.00mg／g。蛋白质溶解度为82.50％～7 1.58％时，肉仔鸡生长性能和氮代谢率与豆饼对照组未表现出明显的差异（P＞0.05)，膨化温度升高或降低对肉仔鸡生长性能和氮代谢率均有不利影响。%The extruder with die 4Φ8 and rotational speed 300r／min w as used to process full-fat raw soybean at 90，110，120，130 and 140℃，so as to stud y the effect of extrusion on residual an ti-nutritive factor contents and nutriti onal value of full-fat soybean．The resul ts showed that (1)water content of the e xtruded soybean decreased with the extru ded temperature．The content of crude et her extract and lysine were lower at 140 ℃ than those at the other temperature．(2)Both trypsin inhibitor activity and ure ase activity decreased logarimically wit h the extruded temperature．They correlat ed highly but have the different sensibi lity to heat．Lectin was more sensitive t han trypsin inhibitor activity and ureas e activity．Protein dispensability index decreased rapidly at the extruded temper ature higher than 130℃．(3)In soybean ext ruded at 110～130 ℃ urease activity was 0 .38～0.06ΔpH and trypsin inhibitor activi ty was 14.85％～5.59％，lectin 0.72-0.00mg／g，P rotein dispensability index 82.57％-71.58％，based on w hich the diets had no significant effect on performance and nitrogen balance of the broilers aged 3-5 weeks or 6－7 weeks (P＜0.05)．The extruded temperature low e r or higher than that would have negativ e effect on nutritional value of full-fa t soybean and performance or nitrogen ba lance of the broiler．
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