Effect of cultivars, cooking and processing on the trypsin inhibitor activity of soybean

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Title
Effect of cultivars, cooking and processing on the trypsin inhibitor activity of soybean
Author(s)
P Felipe; Y H Yang; J H Lee; D E Sok; Hyoung-Chin KimWoon Kee Yoon; Hwan Mook Kim; M R Kim
Bibliographic Citation
Journal of Food Science and Nutrition, vol. 10, no. 1, pp. 6-10
Publication Year
2005
Abstract
The trypsin inhibitor activity (TIA) of various soybean cultivars was evaluated by measuring the inhibition of trypsin activity using N-benzoyl-DL-arginine-p-nitro-anilide (BAPNA) as the substrate. The TIA values of eleven white shelled soybean cultivars including a glyphosate-tolerant soybean (16.58 to 17.90㎎/g) were not significantly different among cultivars. Black shelled soybeans had higher TIA values, ranging from 40.09 to 52.11㎎/g, compared to white shelled soybeans (p
Keyword
soybeantrypsin inhibitory activitycultivarscookingprocessing
ISSN
I000-0083
Publisher
Korea Soc-Assoc-Inst
DOI
http://dx.doi.org/10.3746/jfn.2005.10.1.006
Type
Article
Appears in Collections:
Ochang Branch Institute > Division of Bioinfrastructure > Laboratory Animal Resource Center > 1. Journal Articles
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