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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- 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 Kim; Woon 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
- ISSN
- I000-0083
- Publisher
- Korea Soc-Assoc-Inst
- Full Text Link
- http://dx.doi.org/10.3746/jfn.2005.10.1.006
- Type
- Article
- Appears in Collections:
- Ochang Branch Institute > Division of National Bio-Infrastructure > Laboratory Animal Resource & Research Center > 1. Journal Articles
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