Effective reduction of antinutritional factors in soybean meal by acetic acid‐catalyzed processing

摘要

The applications of soybean meal (SBM) in food and feed industries are restricteddue to the presence of antinutritional factors (ANFs). In this work, an aceticacid‐catalyzed processing method was established to reduce the ANFs in SBM. Theeffects of three main processing parameters were evaluated by orthogonal analysis:acetic acid loading, temperature, and duration. Allergenic proteins almost completelydisappeared, and the trypsin inhibitor (TI) content was reduced from 5.15 to1.03 mg/g during treatment with 10% (w/v) acetic acid at 70℃ for 20 min. Moreover,the residual nutrients (mainly crude protein and amino acids) in acid‐catalyzed soybeanmeal remained at stable levels, with an acceptable protein solubility value. Theresults demonstrated that a simple and quick acetic acid‐catalyzed process can effectivelyreduce the ANFs in SBM.