[Objective]To passivate the trypsin inhibitor in soybean,reduce its activity and increase the nutrient value of soybean feeds. [ Method ] Orthogonal experiment was adopted to compare the chemical (sodium sulfite method) and physical (microwave and ultrasonic method) passivation method,and determine the optimum passivation conditions. [Result]The optimal conditions for chemical passivation were:0.03 mol/L Na2SO3,75℃,and 60 min. The optimal conditions for microwave passivation were;240W microwave power,90 s.and 60 mesh sieve. The optimal conditions for ultrasonic passivation were:30 ml water,30 min and 60 mesh sieve. [ Conclusion ] The activity of soybean trypsin inhibitor which was passivated with the three methods was significantly lowered.%[目的]对大豆中胰蛋白酶抑制剂进行钝化处理,降低其活性,提高大豆饲料的营养价值.[方法]采用正交试验设计对大豆中胰蛋白酶抑制剂的化学钝化法(亚硫酸钠法)和物理钝化法(微波法和超声波法)进行比较,确定最优钝化工艺条件.[结果]大豆中胰蛋白酶抑制剂的化学法钝化最优工艺条件为:Na2SO3浓度为0.03 mol/L,温度75℃,钝化时间60 min；物理微波法钝化最优工艺条件为:微波功率240W,时间90s,粉碎度为过60目筛；物理超声波钝化法最优工艺条件为:加水量30ml,时间30 min,粉碎度为过60目筛.[结论]3种钝化方法处理后,大豆中胰蛋白酶抑制剂活性均明显降低.
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