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Advances in Antinutritional Factors in Plant Proteins Eliminate Microbial Fermentation(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2014年14期
Page:
207-210
Research Field:
Publishing date:

Info

Title:
Advances in Antinutritional Factors in Plant Proteins Eliminate Microbial Fermentation
Author(s):
LV Xiao-ya1; 2; JIA Yan-yong1; 2; ZHU Qi-xin1; 2; LI Ya1; 2; BAI Xin-peng1; 2
1.Food College，Hainan University，Haikou,Hainan 570228;
2.Key Laboratory of Matter and Biological Activity of Functional Food Development,Haikou,Hainan 570228
Keywords:
microbe; fermentation; anti-nutritional factors
PACS:
S 132
DOI:
-
Abstract:
Anti-nutritional factors (ANF) are some of the substances of plant metabolism,it can destroy or hinder nutrient digestion in vivo use,and adversely affect animal health and growth performance.The antinutritional factors could be divided into protease inhibitors,lectins,polyphenols,phytic acid,cyanogenic glycosides and other types were described in this paper,based on an overview of the microbial fermentation elimination of antinutritional factors in soybean meal,rapeseed anti-nutritional factors,Jatropha curcas seed cake in the elimination of anti-nutritional factors and other plants,such as the application of anti-nutritional factors.

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Last Update: 2014-08-08