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Effective reduction of antinutritional factors in soybean meal by acetic acid‐catalyzed processing
Author(s) -
Huang Lu,
Xu Yong
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13775
Subject(s) - acetic acid , chemistry , food science , soybean meal , limiting , amino acid , nutrient , meal , catalysis , trypsin , hydrolysis , biochemistry , enzyme , organic chemistry , raw material , mechanical engineering , engineering
The applications of soybean meal (SBM) in food and feed industries are restricted due to the presence of antinutritional factors (ANFs). In this work, an acetic acid‐catalyzed processing method was established to reduce the ANFs in SBM. The effects of three main processing parameters were evaluated by orthogonal analysis: acetic acid loading, temperature, and duration. Allergenic proteins almost completely disappeared, and the trypsin inhibitor (TI) content was reduced from 5.15 to 1.03 mg/g during treatment with 10% (w/v) acetic acid at 70°C for 20 min. Moreover, the residual nutrients (mainly crude protein and amino acids) in acid‐catalyzed soybean meal remained at stable levels, with an acceptable protein solubility value. The results demonstrated that a simple and quick acetic acid‐catalyzed process can effectively reduce the ANFs in SBM. Practical applications Defatted SBM is widely used by the food and feed industries as a protein source due to its abundant protein and well‐balanced amino acids. However, various ANFs in SBM can inhibit digestion and the absorption of nutrients, limiting the availability of SBM. This study provides a simple and quick acetic acid‐catalyzed approach for reducing ANFs in SBM while maintaining its nutrition quality. The contents of allergenic proteins and TI were significantly decreased after acetic acid‐catalyzed processing, which improved the nutrition quality of SBM.