中文摘要：

大豆经适当加工可减少或去除其中的抗营养因子，因而大豆制品所含的抗营养因子成分不同。通过竞争ELISA法和胰蛋白酶抑制法检测豆粕、膨化大豆、脱壳豆粕、大豆分离蛋白、大豆浓缩蛋白、全脂豆粉、脱脂豆粉和热处理大豆粉大豆加工制品中胰蛋白酶抑制因子、大豆凝集素、大豆球蛋白及8一伴大豆球蛋白的活性，并进行SDS-PAGE分析，进而比较其主要抗营养因子灭活的程度。结果表明，在现取样的10种大豆加工制品中，膨化处理除去了绝大多数的主要抗营养因子，是一种较理想的加工工艺；去皮豆粕中胰蛋白酶抑制因子和大豆凝集素几乎被灭活，但仍存在一定量的大豆球蛋白及13一伴大豆球蛋白。此项工作为评价大豆加工工艺提供理论基础。

英文摘要：

The antinutritional factors are decreased or inactivated by appropriate processing,and there are different immunocompetence and inhibit competence in soybean products. The immunocopetence and inhibit competence of trypsin inhibitor, lectin,glycinin and β-conglycinin in different processed soybean products including soybean meal, extruded full-fat soybean, dehulled soybean meal, soy protein isolate, soy protein concentrate, full-fat soybean powder, defatted soybean powder and heated soybean powder, were determined by the inhibition ELISA and trypsin inhibit method,meanwhile SDS-PAGE was utilized to analyze protein,in order to compare the processed degree of soybean. Results showed that in the selective 10 kind of processed soybean products,extruded process was the most ideal treating method,for no immunocompetence and inhibit competence of the antinutritional factors were detected. The trypsin inhibitor and lectin were decreased evidently in the dehulled soybean meal,while glycinin andβ-conglycinin still occurred. This work provided the theory basis for estimating the processing methods of soybean.