ATIVIDADE INIBITÓRIA DE TRIPSINA EM PRODUTOS DERIVADOS DE SOJA (Glycine max) CONSUMIDOS NO BRASIL

Genovese, Maria Inês; Lajolo, Franco Maria

doi:10.1590/s0101-20611998000300010

Cited by 8 publications

(6 citation statements)

References 11 publications

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“…These results are similar to those found by Alonso and others (2000b) and Anton and others (2009). The values of remaining trypsin inhibitor were lower than those found by Toledo and others (2007) in soybean grains irradiated, Haddad and Allaf (2007) in raw soybean grains, El‐Hady and Habiba (2003) in unsoaked and soaked common bean, and Genovese and Lajolo (1998) in soybean products.…”

Section: Resultssupporting

confidence: 88%

Changes in the Functional Properties and Antinutritional Factors of Extruded Hard‐to‐Cook Common Beans (Phaseolus vulgaris, L.)

Batista¹,

Prudêncio²,

Fernandes³

2010

Journal of Food Science

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The biochemical and functional properties of 2 hard-to-cook common bean cultivars (Phaseolus vulgaris, L.) were investigated after the extrusion process. Beans of BRS pontal and BRS grafite cultivars were milled and extruded at 150 degrees C, with a compression ratio screw of 3 : 1, 5-mm die, and screw speed of 150 rpm. Extrudate flours were evaluated for water solubility (WS), water absorption index (WAI), oil absorption capacity (OAC), foaming capacity (FC), emulsifying activity (EA), antinutritional factors, and in vitro protein and starch digestibility. Results indicated that the extrusion significantly decreased antinutrients such as phytic acid, lectin, alpha-amylase, and trypsin inhibitors, reduced the emulsifying capacity and eliminated the FC in both BRS pontal and BRS grafite cultivars. In addition, the WS, WAI, and in vitro protein and starch digestibility were improved by the extrusion process. These results indicate that it is possible to produce new extruded products with good functional and biochemical properties from these common bean cultivars.

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Section: Resultssupporting

confidence: 88%

Changes in the Functional Properties and Antinutritional Factors of Extruded Hard‐to‐Cook Common Beans (Phaseolus vulgaris, L.)

Batista¹,

Prudêncio²,

Fernandes³

2010

Journal of Food Science

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“…These results are similar to those found by Martı´n-Cabrejas et al (1999) and Anton et al (2008). Although trypsin inhibitor remains active after extrusion, the values were lower than those found by Genovese & Lajolo (1998) in commercial soybean products for human consumption. Therefore, the extruded flour of cowpea obtained in this work could be used in foodstuffs formulation, considering its trypsin inhibitor content.…”

Section: Trypsin A-amylase Inhibitors and Haemagglutinating Activitysupporting

confidence: 90%

Changes in the biochemical and functional properties of the extruded hard‐to‐cook cowpea (Vigna unguiculata L. Walp)

Batista

Prudêncio

Fernandes

2010

Int J of Food Sci Tech

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Changes in the biochemical and functional properties of the hard-to-cook cowpea bean after treatment by the extrusion process are reported. The extrusion was carried out at 150°C, with a compression ratio screw of 3:1, a 5-mm die, and a screw speed of 150 r.p.m. The extrusion caused the complete inactivation of the a-amylase and lectin and it also reduced the trypsin inhibitor activity (38.2%) and phytic acid content (33.2%). The functional properties were also modified by the process, an increase of 2.5 times in the water absorption index and 3.1% in the water solubility were observed. The digestibility of the hard-to-cook flour of the cowpea bean was improved after the extrusion, with a 55.9% increase in protein digestibility and a 5.9% increase in starch digestibility.

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“…Nitrogen-free extract (NFE, g/kg) was estimated as: 1,000 -(moisture + CP + AHF + CF + ash). Urease activity and protein dispersibility index were analyzed according to The American Oil Chemists' Society (AOCS, 1980a, b); trypsin inhibitor activity was analyzed according to Genovese and Lajolo (1998), and NDF was analyzed according to Silva and Queiroz (2002) in soybean byproducts and experimental diets.…”

Section: Laboratory Analysesmentioning

confidence: 99%

Digestibility and metabolizable energy of raw soybeans manufactured with different processing treatments and fed to adult dogs and puppies

Félix

Zanatta

Brito

et al. 2013

Journal of Animal Science

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The objective of this study was to evaluate the apparent total tract digestibility (ATTD), ME, and fecal characteristics of adult dogs and puppies fed raw soybeans (RSB) and their by-products. Six treatments were evaluated: 1 reference diet (REF), based on a maize-poultry by-product meal, and 5 extruded diets containing 70% of the ingredients of the REF diet and 30% of a soybean processed product [defatted soybean meal (DSM), micronized soybeans (MSB), soybean meal (SBM), RSB, or toasted soybeans (TSB)]. Six adult dogs (5.8 yr old) and 6 puppies (5.1 mo old) were used in a study with a double Latin square design (6 × 6). Urease was reduced in all diets after extrusion, but trypsin inhibitor was reduced only in the diets containing SBM, DSM, and RSB. The ATTD of CP in DSM, SBM, MSB, TSB, and RSB were 85.1%, 85.2%, 88.4%, 84.7%, and 78.9%, respectively, for adult dogs. Soybean meal and DSM had the lowest ATTD of acid-hydrolyzed fat (AHF; 84.3% for both ingredients in adult dogs). The ATTD of DM and AHF in DSM and AHF in all soybean products were greater in puppies than adult dogs (P < 0.05). The ME content was greatest in MSB (21.39 MJ/kg) and least in DSM (15.23 MJ/kg). The feces of dogs fed soybean products were softer and had a lower pH (average of 5.91 vs. 6.05 for adult dogs fed soybean products and REF diets, respectively) and ammonia content (average of 3.82 vs. 4.32 g/kg for adult dogs fed soybean products and REF diets, respectively), except those fed RSB, which had similar fecal pH and ammonia values, compared with those fed the REF diet. Soybean products are good protein sources for both adult and growing dogs, provided they are heat treated before diet extrusion.

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ATIVIDADE INIBITÓRIA DE TRIPSINA EM PRODUTOS DERIVADOS DE SOJA (Glycine max) CONSUMIDOS NO BRASIL

Cited by 8 publications

References 11 publications

Changes in the Functional Properties and Antinutritional Factors of Extruded Hard‐to‐Cook Common Beans (Phaseolus vulgaris, L.)

Changes in the Functional Properties and Antinutritional Factors of Extruded Hard‐to‐Cook Common Beans (Phaseolus vulgaris, L.)

Changes in the biochemical and functional properties of the extruded hard‐to‐cook cowpea (Vigna unguiculata L. Walp)

Digestibility and metabolizable energy of raw soybeans manufactured with different processing treatments and fed to adult dogs and puppies

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