Análise sensorial dos grãos de soja (Glycine max (L.) Merril) tostados por diferentes tratamentos

Felix, Mônica Alves; Brazaca, Solange Guidolin Canniatti; Farinazzi-Machado, Flávia Maria Vasques

doi:10.1590/s0101-20612011000100007

Cited by 6 publications

(2 citation statements)

References 28 publications

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“…Although the other cultivars and lineages had high isoenzyme activities, the cultivar Conquista exhibited significantly higher LOX I activity, which conferred low flavour acceptance scores, since it is a cultivar not intended for human consumption. Felix et al (2011) reported that the restrictions of Western consumers as a result of the characteristic flavour called a beany flavour, are due to the association between short-chain carbonyl compounds and protein fractions. These compounds are the end products of a series of reactions that begin with the hydro-peroxidation of polyunsaturated fatty acids, catalysed by lipoxygenases.…”

Section: Genotypes Lox I Lox Ii + Iiimentioning

confidence: 99%

Chemical composition and lipoxygenase activity of soybean (Glycine max L. Merrill.) genotypes, specific for human consumption, with different tegument colours

Ciabotti

Juhász

Mandarino

et al. 2019

Braz. J. Food Technol.

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Recently, in Brazil, coloured-tegument soybean cultivars have been developed, such as those with brown and black teguments. Soybeans with black teguments have been widely used for decades due to their health benefits and their use in oriental folk medicine as a result of the presence of phytochemicals. They have been recognized as health-promoting functional food ingredients due to their antioxidant activity, and are also known to have anti-cancer, hypoglycaemic and anti-inflammatory effects and have been used in the treatment of various circulatory disorders. This study aimed to determine the proximate composition, fatty acid levels and lipoxygenase activity of soybean lineages with different tegument colours intended for human consumption. The lineage MGBR10-16601 which has a yellow tegument, presented the highest protein and lowest fat contents, with values of 37.6 g 100 g-1 and 18.3 g 100 g-1, respectively. The lineage MGBR10-16201, which also has a yellow tegument, was identified as free of lipoxygenase isoenzymes. The unsaturated fatty acid levels ranged from 18.48 to 31.37 mg g-1 and from 47.36 to 58.31 mg g-1 for oleic and linoleic acids, respectively. The lineage BRN07-50543, which has a black tegument, presented high total isoflavone levels (546 mg 100 g-1), with an oleic acid level above and linoleic acid level below the standards established by the Codex Alimentarius for soybean oil, with values of 31.37 mg g-1 and 47.36 mg g-1, respectively. The cultivar BRSMG 790A, which has a yellow tegument, presented the lowest isoflavone level (171.4 mg 100 g-1). All the genetic materials examined presented crude protein, fat, dietary fibre and ash levels within the commercial parameters established for soybeans.

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Section: Genotypes Lox I Lox Ii + Iiimentioning

confidence: 99%

Chemical composition and lipoxygenase activity of soybean (Glycine max L. Merrill.) genotypes, specific for human consumption, with different tegument colours

Ciabotti

Juhász

Mandarino

et al. 2019

Braz. J. Food Technol.

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“…Phytic acid might reduce the bioavailability of proteins by binding to peptides and amino acids and thereby inhibits proteolytic enzyme action (Deak and Johnson, 2007). Moreover, lipoxygenases lead to the socalled beany flavor by catalyzing lipid hydroperoxidation and thus limit the consumption of soy products (Esteves et al, 2010;Felix et al, 2011). So, modifying the processing methods could be an effective way to improve the health-promoting bioactive components and/or reduce the undesired compounds originally present in soybeans in order to support functional soy milk product development.…”

Section: Introductionmentioning

confidence: 99%

Effects of soaking and grinding conditions on anti-nutrient and nutrient contents of soy milk

Nowshin

Devnath

Begum

et al. 2018

J Bangladesh Agric Univ

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Although soy milk is a very good source of nutrient with high biological value, the presence of anti-nutritional factors affects its nutrition quality and limits bioavailability of the nutrients. The effects of soaking duration and combination of soaking and grinding (hot or cold) on phytate, lipoxygenase, urease, trypsin inhibitor activity, protein solubility and other nutrient contents were investigated. Soaking alone at 55 and 60oC for different durations was found effective for the reduction of lipoxygense activity. Combination of soaking, blanching (80oC for 10 min) and hot grinding (100oC) significantly (P>0.05) reduced urease activity, more than 80% phytate activity and deactivated trypsin inhibitor, but did not affect protein solubility. Meanwhile, protein solubility (10–15%) was increased due to hot grinding. Soy milk extracted from soaking at 55 and 60oC for 2, 4 and 6 h with hot grinding provided higher protein content compared to cold grinding. Increase in soaking temperature from 55 to 60oC increased the extracted solid content having a potential fraction of lipid. Increasing soaking time from 4 to 6 h did not show any significant difference in terms of phytate inhibition, urease activity reduction, trypsin inhibition and protein solubility except lipoxygenase activity. The results suggested that soaking of soybean at 60oC for 6 h and hot grinding (100oC) with blanching at 80oC for 10 min is the best for reducing anti-nutrient and retaining nutrient activity for soy milk and other soy-based products.J. Bangladesh Agril. Univ. 16(1): 158-163, April 2018

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Atividade antitríptica de proteínas em polpas e sementes de frutas tropicais

Bezerra¹,

Barbosa²,

Carvalho³

et al. 2014

Rev. Bras. Frutic.

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RESUMO -A alimentação saudável e diversificada é essencial para a manutenção da saúde física e mental, e apesar de o perfil alimentar atual valorizar a praticidade do comer, nota-se que a população está consumindo, de forma crescente, frutas, tanto na forma in natura como na forma de sucos. No entanto, o consumo de certas frutas in natura ocorre acompanhado da ingestão de suas sementes, cascas ou mesmo outras partes, podendo existir fatores antinutricionais, moléculas e/ou compostos que podem interferir na biodisponibilidade e/ou digestibilidade de nutrientes, tais como os inibidores de tripsina. Tais inibidores podem prejudicar o aproveitamento de proteínas presentes nos alimentos, porém estudos recentes vêm sendo divulgados, demonstrando também os efeitos benéficos dos mesmos. Este estudo teve como objetivo avaliar inibidores de tripsina nos extratos aquosos das frutas: goiaba (Psidium guajava L), das variedades Kumagai (branca) e Paluma (vermelha); maracujá-amarelo (Passiflora edulis f.) e melancia (Citrullus vulgaris Schrad). Para tal, foi realizada a detecção da presença da atividade antitríptica e a dosagem de proteínas solúveis. Em todos os extratos analisados, foi detectada atividade inibitória de tripsina, bem como de proteínas solúveis. Assim, a inibição pode ser explicada pela presença de inibidores proteicos, pois, nos extratos de sementes, em SDS-PAGE, foi possível visualizar um largo espectro de bandas proteicas. Vale ressaltar que, no estudo, as bandas proteicas que coincidem com as massas moleculares dos inibidores de tripsina não apareceram de forma majoritária, demonstrando que os extratos de sementes, provavelmente, possuem inibidor proteico, no entanto em pouca quantidade, justificando a baixa atividade antitríptica (1,36 a 15,15 UI / mg de peso seco), também apresentada pelos extratos de polpa. Portanto, tendo em vista o consumo recomendado das frutas, incluindo goiaba, maracujá e melancia, possivelmente, esta atividade inibitória esteja mais relacionada a benefícios do que a prejuízos à saúde, enfatizando, entretanto, o cuidado com o consumo de quantidades elevadas de sementes presentes e consumidas nestas frutas. Termos para indexação: Goiaba 'Kumagai', goiaba 'Paluma', Passiflora edulis f., Citrullus vulgaris Schrad, inibidor enzimático, proteínas. ANTITRyPTIC ACTIVITy OF PROTEINS FROM PULPS AND SEEDS OF TROPICAL FRUITSABSTRACT -A healthy and diversified eating is essential for the maintenance of physical and mental health, and despite the current trend that appreciates the convenience of eating, it is noted that the population is increasingly consuming fruit, both in natura and / or juices. However, the use of certain fresh fruits is accompanied by the consumption of the seeds, peels or other parts may contain antinutritional factors, molecules and / or compounds that may adversely affect the bioavailability and / or digestibility of nutrients, such as inhibitors of trypsin. Such inhibitors may impair the utilization of proteins in food, but recent studies have been published also demons...

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Análise sensorial dos grãos de soja (Glycine max (L.) Merril) tostados por diferentes tratamentos

Cited by 6 publications

References 28 publications

Chemical composition and lipoxygenase activity of soybean (Glycine max L. Merrill.) genotypes, specific for human consumption, with different tegument colours

Chemical composition and lipoxygenase activity of soybean (Glycine max L. Merrill.) genotypes, specific for human consumption, with different tegument colours

Effects of soaking and grinding conditions on anti-nutrient and nutrient contents of soy milk

Atividade antitríptica de proteínas em polpas e sementes de frutas tropicais

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