Trypsin.

Uncooked soy milk is harmful. Soybeans contain saponin, which can cause nausea, vomiting, indigestion; there are also some enzymes and other substances, such as trypsin inhibitors, which can reduce the body's ability to digest proteins; cellular agglutinins can cause coagulation; urease toxins glycosides will hinder the metabolism of iodine, Yang Yang inhibits the synthesis of thyroxine, causing compensatory goiter.

But after boiling, these harmful substances will be all destroyed, so that soybean milk is not harmful to the human body. The way to prevent soybean milk poisoning is to boil soybean milk at a high temperature of 100 ℃ to destroy harmful substances.

Expanded

Soybeans (including soybeans and black beans) do contain trypsin inhibitors, which can inhibit the activity of human trypsin, thus affecting the digestion and absorption of protein. But trypsin inhibitors are not heat stable, processed into soybean milk process, by boiling and heating for 8 minutes can be destroyed more than 85%, which still contains a small amount of heat-stable protease inhibitors, but the activity is low, not enough to interfere with the digestion and absorption of egg protein.

In addition to trypsin inhibitors in soybeans, there are phytoerythrocyte agglutinins, fat oxidizing enzymes and other antinutritional factors, whether or not with eggs, soy milk needs to be fully cooked and boiled through.

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