Chemical composition of a soybean cultivar lacking lipoxygenases (LOX2 and LOX3)

Abstract

a b s t r a c tThe nutrient, phytic acid, oxalate, trypsin inhibitors and isoflavones composition of a whole soy flour produced from a new cultivar (UFV-116), lacking lipoxygenases 2 and 3, compared to a conventional cultivar (OCEPAR-19) were determined. Protein and dietary fibres (total, soluble and insoluble) were similar for both cultivars. OCEPAR-19 was higher in lipids and UFV-116 in ash content (p < 0.05). Indispensable, dispensable and total aminoacid as well as Ca, K and Mg were higher for UFV-116. This cultivar also showed higher levels of phytic acid, oxalate and trypsin inhibitors (p < 0.05). Total saturated and unsaturated fatty acids were similar between them. However, palmitic and linoleic acids were higher for UFV-116 and stearic, a-linolenic and oleic acids for OCEPAR-19 (p < 0.05). The higher concentration of isoflavones in UFV-116 (p < 0.05) could provide better benefit for human health. Experimental studies are necessary to evaluate health effects of this new soybean cultivar.

Bacillus Fermentation of Soybean: A Review

“…It reported to improve the quantity of highly digestible soluble matters by almost three times (22 to 65%) and at the same time almost 40% total defatted dry matter becomes dialyzable due to degradation of high molecular weight compounds (Kiers et al, 2000). One of the most reported health benefits of B. subtilis fermentation is almost complete removal of indigestible oligosaccharides such as sucrose, trisaccharides (raffinose), tetrasaccharides (stachyose) which are responsible for indigestion and flatulence in humans and in monogastric animals (Sarkar and Tamang, 1995;Esteves et al, 2010). Fermentation reduces anti-nutrients level in soybeans which hinder the availability of proteins and phytochemicals.…”

“…Fermentation reduces anti-nutrients level in soybeans which hinder the availability of proteins and phytochemicals. It does help in improving the protein digestibility (Esteves et al, 2010). Shrestha and Noomhorm, (2001), found the urease activity of Kinema (dried) is close to zero and concluded that steps Kinema preparation lead to inactivation of anti-nutrients such as trypsin inhibitors and other biologically active enzymes in naturally present in raw soybeans.…”

“…These hydrolytic bacteria are associated with utilization and reduction of indigestible oligosaccharides and polysaccharides. The organism has also shown to reduce the activity of anti-nutrients that hinders availability of proteins and phytochemicals present in soybeans (Sarkar et al, 1997;Esteves et al 2010). B. subtilis fermentation is accompanied by covering intact granules with white-coloured viscous substance, slimy appearance, softer texture, and unique rotten flavour.…”

Optimization of soymilk, mango nectar and sucrose solution mixes for better quality of soymilk based beverage

“…Phytic acid naturally occurs in most soybean products, in concentrations ranging from 1-3% (Esteves et al, 2010). But in this study the phytic acid content of SBBs varied from 1 to 3.31 mg/100 ml beverage.…”

Fortificação de massas de pizza com farinha integral de soja do novo cultivar 'UFVTN 105AP'

“…However, soybean contains lipoxygenases, related to lipid peroxidation, which causes the beany fl avor and thus restricts the consumption of legumes. To overcome this problem and increase the consumption of soybeans, lipoxygenases-free cultivars with improved fl avor are being developed (ESTEVES et al, 2011).…”