Open Access@KRIBBOchang Branch InstituteDivision of National Bio-InfrastructureLaboratory Animal Resource & Research Center1. Journal Articles
Effect of cultivars, cooking and processing on the trypsin inhibitor activity of soybean
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | P Felipe | - |
| dc.contributor.author | Y H Yang | - |
| dc.contributor.author | J H Lee | - |
| dc.contributor.author | D E Sok | - |
| dc.contributor.author | Hyoung-Chin Kim | - |
| dc.contributor.author | Woon Kee Yoon | - |
| dc.contributor.author | Hwan Mook Kim | - |
| dc.contributor.author | M R Kim | - |
| dc.date.accessioned | 2017-04-19T09:02:46Z | - |
| dc.date.available | 2017-04-19T09:02:46Z | - |
| dc.date.issued | 2005 | - |
| dc.identifier.issn | I000-0083 | - |
| dc.identifier.uri | https://oak.kribb.re.kr/handle/201005/6941 | - |
| dc.description.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 | - |
| dc.publisher | Korea Soc-Assoc-Inst | - |
| dc.title | Effect of cultivars, cooking and processing on the trypsin inhibitor activity of soybean | - |
| dc.title.alternative | Effect of cultivars, cooking and processing on the trypsin inhibitor activity of soybean | - |
| dc.type | Article | - |
| dc.citation.title | Journal of Food Science and Nutrition | - |
| dc.citation.number | 1 | - |
| dc.citation.endPage | 10 | - |
| dc.citation.startPage | 6 | - |
| dc.citation.volume | 10 | - |
| dc.contributor.affiliatedAuthor | Hyoung-Chin Kim | - |
| dc.contributor.affiliatedAuthor | Woon Kee Yoon | - |
| dc.contributor.affiliatedAuthor | Hwan Mook Kim | - |
| dc.contributor.alternativeName | Felipe | - |
| dc.contributor.alternativeName | 양윤형 | - |
| dc.contributor.alternativeName | 이정희 | - |
| dc.contributor.alternativeName | 석대은 | - |
| dc.contributor.alternativeName | 김형진 | - |
| dc.contributor.alternativeName | 윤원기 | - |
| dc.contributor.alternativeName | 김환묵 | - |
| dc.contributor.alternativeName | 김미리 | - |
| dc.identifier.bibliographicCitation | Journal of Food Science and Nutrition, vol. 10, no. 1, pp. 6-10 | - |
| dc.identifier.doi | 10.3746/jfn.2005.10.1.006 | - |
| dc.subject.keyword | soybean | - |
| dc.subject.keyword | trypsin inhibitory activity | - |
| dc.subject.keyword | cultivars | - |
| dc.subject.keyword | cooking | - |
| dc.subject.keyword | processing | - |
| dc.subject.local | Soybean | - |
| dc.subject.local | Soybean (Glycine max) | - |
| dc.subject.local | soybean | - |
| dc.subject.local | Soybean (Glycine max (L.) Merrill.) | - |
| dc.subject.local | Soybean (Glycine max L.) | - |
| dc.subject.local | trypsin inhibitor activity | - |
| dc.subject.local | trypsin inhibitory activity | - |
| dc.subject.local | trypsin inhibitory activity (TIA) | - |
| dc.subject.local | Cultivar | - |
| dc.subject.local | Cultivars | - |
| dc.subject.local | cultivar | - |
| dc.subject.local | cultivars | - |
| dc.subject.local | cooking | - |
| dc.subject.local | Processing | - |
| dc.subject.local | processing | - |
| dc.description.journalClass | N | - |
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