摘 要：本文利用经发芽处理和未经发芽处理的大豆制备全豆豆奶，对比研究其理化特性、抗营养因子和抗氧化活性。结果表明，经发芽处理的全豆豆奶的蛋白质含量从3.04 g/100 g提升到3.43 g/100 g，总膳食纤维含量从1.31 g/100 g提升到1.43 g/100 g；胰蛋白酶抑制剂活性和植酸含量显著降低(Plt;0.05)，抗氧化活性显著增强(Plt;0.05)。说明大豆发芽处理是一种低廉、绿色环保的能够改善大豆、全豆豆奶品质和营养价值的方法。

    关键词：全豆豆奶；发芽处理；抗氧化活性；抗营养因子

    The Impact of Sprouting Treatment on the Quality of Whole Bean Soy Milk

    XIAO Miao1， LIU Ting2， LIU Muwen1， LI Xiao1， ZHAO Liangzhong1， ZHANG Xuejiao1*

    (1.Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control， School of Food and Chemical Engineering， Shaoyang University， Shaoyang 422000， China;

    2.Xiangzhong Preschool Normal College， Shaoyang 422000， China)

    Abstract： This article utilizes soybeans that have been treated with germination and those that have not been treated with germination to prepare whole soy milk ......