Research Progress in Detection and Elimination of Anti-nutritional Factors in Pulses

被引：0

作者：

Xue L. ^{[1
]}

Ruan C. ^{[1
]}

Zhang D. ^{[1
]}

Li Z. ^{[1
]}

机构：

[1] College of Food Science, Heilongjiang Bayi Agricultural University, Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province, National Coarse Cereals Engineering Research Center, Daqing

来源：

Science and Technology of Food Industry | 2024年 / 45卷 / 07期

关键词：

anti-nutritional factors; detection method; food safety; heat treatment; pulses;

D O I：

10.13386/j.issn1002-0306.2023050041

中图分类号：

学科分类号：

摘要：

In addition to containing rich nutrients and biologically active substances, the pulses contain phytic acid, saponins, trypsin inhibitors, lectins and other anti-nutritional factors, which have multiple types and entail complex detection processes, with different detection capabilities required. In certain treatment methods, their structures can be destroyed, and their content can be lowered, furthermore, the nutrients in pulses can be preserved to the maximum extent during processing. This paper evaluates the detection methods of anti-nutritional factors in detail, analyzes and compares the advantages, disadvantages, applicability and sensitivity of different detection methods, and introduces the principles, processes, inhibition effects, advantages and disadvantages of several common anti-nutritional factor elimination methods, focuses mainly on heat treatment. This study aims to provide some references for the analytical method selection, improvement and control of anti-nutritional factors in pulses. © 2024 Editorial Department of Science and Technology of Food Science. All rights reserved.

引用

页码：335 / 343

页数：8

共 60 条

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