PHENOLIC COMPOUNDS AND ANTINUTRITIONAL COMPONENTS IN SOYBEAN AND SOYBEAN PRODUCTS

Abstract

Soybean's rather rich about the protein and increasing of using place. Soybean and soy protein products have excellent technological properties, however, their utilization is still limited due to the presence of some undesirable color and flavor characteristics and antinutritional components. In this review, phenolic compounds of soybean and soybean products and antinutritional components and remove of these factors was discussed.

Keywords

• Soya fasulyesi, Fenolik bileşikler, Tripsin inhibitörü, Hemagglutinin