Assessment of soy genotype and processing method on trypsin inhibitors, urease and lectins content of tofu.
Tofu has a high nutritional value, but it may also contain components that may have an antinutritional effect, such as trypsin inhibitors (TI), lectins and ureases. The aim of this study was to investigate the influence of the hydrothermal-cooking process of soybean in combination with commercial ch...
| Publicado en: | Natural Product Research Vol. 38; no. 24; pp. 4317 - 4325 |
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| Autores principales: | , , , |
| Formato: | Journal Article |
| Publicado: |
Taylor & Francis Ltd
Dec2024
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=180967991&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 180967991 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 14786419 RFT jtl: Natural Product Research issn: 14786419 maglogo: Y pubinfo: dt: Dec2024 vid: 38 iid: 24 pid: 377 pub: Taylor & Francis Ltd place: Philadelphia, Pennsylvania artinfo: ui: 180967991 173650406 10.1080/14786419.2023.2280858 180967991 ppf: 4317 ppct: 8 formats: tig: atl: Assessment of soy genotype and processing method on trypsin inhibitors, urease and lectins content of tofu. aug: au: Stanojević, Sladjana P. Kostić, Aleksandar Ž. Milinčić, Danijel D. Pešić, Mirjana B. affil: Department of Chemistry and Biochemistry, University of Belgrade, Faculty of Agriculture, Belgrade, Serbia sug: ab: Tofu has a high nutritional value, but it may also contain components that may have an antinutritional effect, such as trypsin inhibitors (TI), lectins and ureases. The aim of this study was to investigate the influence of the hydrothermal-cooking process of soybean in combination with commercial chymosin-pepsin rennet on the content and activity of TI, urease and lectins in tofu. High total TI content was found in tofu (5.00-16.87%). In addition, Kunitz (KTI = 3.52-4.32%) and Bowman-Birk (BBI = 5.00-12.53%) TI were registered, and BBI was detected in polymeric (1.38-2.71%) and monomeric (3.42-9.82%) forms. TI activity of tofu was very low (5.86-9.34%), corresponding to the very low activity of urease (0.51-3.07%). The percentage of lectin (2.62-4.63%) and urease (0.03-0.12%) in tofu was low. The results showed that the applied tofu production process is very effective in reducing the content and activity of TI, urease and lectin and provides the values without nutritional harmful effect. pubtype: Academic Journal doctype: Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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