The Nutritive Quality and the Trypsin Inhibitor Content of Soybean Flour Heated at Various Temperatures

Westfall, R. J.; Hauge, S. M.

doi:10.1093/jn/35.3.379

Cited by 63 publications

(14 citation statements)

References 19 publications

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“…The trypsin inhibitor proteins have been proposed as one of the major antinutritional factors present in raw mature soybean (Westfall and Hauge 1948). Proper heat processing is required to destroy protease inhibitors.…”

Section: Introductionmentioning

confidence: 99%

SSR marker tightly linked to the Ti locus in Soybean [Glycine max (L.) Merr.]

et al. 2006

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Soybean is a major source of protein meal in the world. Soybean kunitz trypsin inhibitor (SKTI) protein is a responsible for the inferior nutritional quality of unheated or incompletely heated soybean meal. The primary objective of this research was to identify DNA markers linked to the Ti locus controlling presence and absence of kunitz trypsin inhibitor protein. Two mapping populations were developed. Population 1 was derived from a cross between cultivar Jinpumkong2 (TiTi) and C242 (titi). Population 2 was made from a mating between cultivar Clark (TiTi) and C242. The F 1 plants were grown in the greenhouse to produce F 2 seeds. Each F 2 seed from F 1 plants was analyzed electrophoretically to determine the presence of the SKTI protein band. One-thousand RAPD primers, 342 AFLP primer sets, and 35 SSR primers were used to map Ti locus in population 1 and 2. The presence of SKTI protein was dominant to the lack of a SKTI protein and kunitz trypsin inhibit protein band was controlled by a single locus. Twelve DNA markers (4 RAPD, 4 AFLP, and 3 SSR) and Ti locus were found to be genetically linked in population 1 consisted with 94 F 2 individual plants. Three SSR markers (Satt409, Satt228, and Satt429) were linked with Ti locus within 10 cM. Satt228 marker was tightly linked with Ti locus. Satt228 marker was tightly linked within 0-3.7 cM of the Ti locus and may be useful in a marker assisted selection program.

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Section: Introductionmentioning

confidence: 99%

SSR marker tightly linked to the Ti locus in Soybean [Glycine max (L.) Merr.]

et al. 2006

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“…Darfler and D. V. Vadehra, 1969. Type and level of fat and amount of protein and their effect on the quality of chicken frankfurters. 1952), rats (Klose et al, 1946;Borchers et al, 1948;Liener et al, 1949), and mice (Westfall and Hauge, 1948). Singh et al (1969), using polyacrylamide gel electrophoresis, found that commercial soybean varieties had protein bands at Rf 0.95 (Rf = mobility relative to the dye front) which corresponded to the Kunitz soybean trypsininhibitor (Kunitz, 1945(Kunitz, , 1947.…”

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confidence: 99%

Utilization of Different Varieties of Raw Soybeans by Male and Female Chicks

et al. 1973

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Three trials, including 352 male and 96 female 8-day-old chicks, were conducted to compare the nutritional values of a trypsin-inhibitor variant soybean designated 661, and the commercial soybean varieties, Clark and Harosoy. Solvent-extracted soybean meal (SBM) was used as the control protein source. SBM was superior to the raw soybean proteins. Chicks fed raw 661 gained faster (P < .05) and more efficiently and retained more protein than chicks fed raw Clark and Harosoy. Whole body composition and pancreas weights were similar in chicks on the diets containing the different raw soybean varieties. DL-methionine addition (0.3%) improved (P < .01) gain, feed intake, gain/feed and percent protein retention. It also decreased (P < .05) whole body water and protein, increased (P < .05) whole body fat, and increased (P < .01) dry pancreas weight in chicks fed raw soybeans. With methionine supplementation male chicks utilized 661 better than the Harosoy variety, but females responded similarly to both varieties. Both male and female chicks had better gain/feed from SBM than from raw 661 soybeans regardless of methionine supplementation.

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“…The long autoclaving time period required to eliminate the deleterious effects caused by TF or PE might be related to bean varieties and animal species. Mice have been reported to be more strongly affected by inhibitors than rats (Westfall and Hauge, 1948). Phytic acid (PA) contents were not significantly affected either by soaking and pressure cooking tepary seeds or by autoclaving TF or PE for different time periods (Table 111).…”

Section: Resultsmentioning

confidence: 98%

Biological evaluation of flour and protein extract of tepary bean (Phaseolus acutifolius)

Idouraine¹,

Sathe²,

Weber³

1992

J. Agric. Food Chem.

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~~ Raw, cooked, or autoclaved tepary flour (TF) and protein extract (PE) were tested for their nutritive value using mice and analyzed for their trypsin inhibitor activity (TIA), hemagglutinating activity (HA), and phytic acid (PA). Both raw and 20-min-autoclaved TF or PE, when included in the diets, were deadly to mice. Raw TF and PE had high TIA, HA, and PA contents. Soaking and cooking tepary beans for 20 min improved PER (0.97) and protein digestibility (83.54% ). Autoclaving samples for 40 min showed lower digestibility (41459% ) but weight gain and PER not significantly different ( P < 0.05) from those of cooked beans. Sixty-minute autoclaving caused a significant depressing effect on feed intake, weight gain, and PER. TIA and HA seemed not to be the only toxic factors in tepary beans. Processing caused no significant change in PA. Soaking and cooking tepary seeds appeared to be more efficient in eliminating toxicity and leading to better growth performance than autoclaving. INTRODUCTIONLegumes are an important source of protein, carbohydrates, minerals, and dietary fiber consumed worldwide.

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The Nutritive Quality and the Trypsin Inhibitor Content of Soybean Flour Heated at Various Temperatures

Cited by 63 publications

References 19 publications

SSR marker tightly linked to the Ti locus in Soybean [Glycine max (L.) Merr.]

SSR marker tightly linked to the Ti locus in Soybean [Glycine max (L.) Merr.]

Utilization of Different Varieties of Raw Soybeans by Male and Female Chicks

Biological evaluation of flour and protein extract of tepary bean (Phaseolus acutifolius)

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