The influence of soybean genotypes and HTC processing method on trypsin inhibitor activity of soymilk
Uticaj genotipa sojinog zrna i HTC proizvodnog postupka na aktivnost tripsin inhibitora sojinog mleka
Апстракт
Kunitz inhibitor (KTI) and Bowman-Birk trypsin inhibitor (BBI) are inhibitors of digestive enzymes in raw soybeans. Due to their antinutritive properties in the active state, their inactivation by heat treatment is commonly used. Soymilk is a turbid and stable colloidal solution, obtained by thermal treatment of soybean. In this study soymilk was made on a pilot-plant scale from six soybean cultivars using hydrothermal cooking (HTC) as the production method. This procedure is significantly different from the traditional one. The aim of this investigation was to evaluate the impact of the HTC processing for soymilk production and different soybean genotypes on trypsin inhibitor content and activity. Obtained soymilk contained BBI in trace amounts, in the BBI-polymeric forms. The BBI monomeric forms were not detected. The soymilk of the investigated soybean genotypes had very similar KTI levels (2.34-2.99%). Results have suggested that the soybean genotype does not have substantial effec...ts on the levels of KTI, as well as on the value of residual trypsin inhibitor activity (rTIA). The total content of TI and rTIA showed a strong dependence (r=0.91; p lt 0.05). HTC-soymilk rTIA was lt 20% (7.15-19.89%). These results have indicated that HTC processed soymilk is applicable for human consumption.
U sirovoj soji Kunitz-ov (KTI) i Bowman-Birk-ov inhibitor tripsina (BBI) su inhibitori digestivnih enzima. Da bi se poboljšao nutritivni kvalitet hrane od soje, tripsin inhibitori (TI) se inaktiviraju uglavnom termickom obradom. Sojino mleko je mutni i koloidni rastvor, dobijen nakon termičkog tretmana sojinog zrna. U ovoj studiji sojino mleko je napravljeno od šest sorti soje u pilot postrojenju metodom koja uključuje hidrotermičko kuvanje (engl. hydrothermal cooking - HTC). Ovaj postupak se znatno razlikuje od tradicionalnog. Cilj ovog rada je bio da se proceni uticaj HTC postupka za proizvodnju sojinog mleka i različitih genotipova sojinog zrna na sadržaj i aktivnost tripsin inhibitora. Dobij eno sojino mleko je sadržalo BBI u tragovima, u formi BBI-polimera. BBI-monomerne forme nisu detektovane. Sojina mleka od ispitivanih genotipova soje imaju veoma slične sadržaj e KTI (2,34-2,99%). Rezultati su pokazali da genotip sojinog zrna nema značajne efekte na sadžaj KTI, kao i na vrednos...t rezidualne tripsin inhibitorske aktivnosti (rTIA). Ukupan sadržaj TI i vrednost rTIA je u snažnoj korelaciji (r= 0,91; p lt 0,05). HTC sojina mleka imala su vrednosti za rTIA lt 20% (7,15-19,89%). Ovi rezultati su pokazali da sojina mleka dobijena nakon HTC obrade mogu biti namenjena za ishranu ljudi.
Кључне речи:
soymilk / hydrothermal cooking (HTC) / soybean genotype / trypsin inhibitors / sojino mleko / hidrotermičko kuvanje (HTC) / genotip soje / tripsin inhibitoriИзвор:
Journal of Agricultural Sciences (Belgrade), 2016, 61, 3, 271-279Издавач:
- Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd
Финансирање / пројекти:
- Интердисциплинарни приступ стварању нових сорти соје и унапређењу технологије гајења и дораде семена (RS-MESTD-Technological Development (TD or TR)-31022)
- Advancing research in agricultural and food sciences at Faculty of Agriculture, University of Belgrade (EU-FP7-316004)
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Stanojević, Sladjana AU - Barać, Miroljub AU - Pešić, Mirjana AU - Vučelić-Radović, Biljana PY - 2016 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4242 AB - Kunitz inhibitor (KTI) and Bowman-Birk trypsin inhibitor (BBI) are inhibitors of digestive enzymes in raw soybeans. Due to their antinutritive properties in the active state, their inactivation by heat treatment is commonly used. Soymilk is a turbid and stable colloidal solution, obtained by thermal treatment of soybean. In this study soymilk was made on a pilot-plant scale from six soybean cultivars using hydrothermal cooking (HTC) as the production method. This procedure is significantly different from the traditional one. The aim of this investigation was to evaluate the impact of the HTC processing for soymilk production and different soybean genotypes on trypsin inhibitor content and activity. Obtained soymilk contained BBI in trace amounts, in the BBI-polymeric forms. The BBI monomeric forms were not detected. The soymilk of the investigated soybean genotypes had very similar KTI levels (2.34-2.99%). Results have suggested that the soybean genotype does not have substantial effects on the levels of KTI, as well as on the value of residual trypsin inhibitor activity (rTIA). The total content of TI and rTIA showed a strong dependence (r=0.91; p lt 0.05). HTC-soymilk rTIA was lt 20% (7.15-19.89%). These results have indicated that HTC processed soymilk is applicable for human consumption. AB - U sirovoj soji Kunitz-ov (KTI) i Bowman-Birk-ov inhibitor tripsina (BBI) su inhibitori digestivnih enzima. Da bi se poboljšao nutritivni kvalitet hrane od soje, tripsin inhibitori (TI) se inaktiviraju uglavnom termickom obradom. Sojino mleko je mutni i koloidni rastvor, dobijen nakon termičkog tretmana sojinog zrna. U ovoj studiji sojino mleko je napravljeno od šest sorti soje u pilot postrojenju metodom koja uključuje hidrotermičko kuvanje (engl. hydrothermal cooking - HTC). Ovaj postupak se znatno razlikuje od tradicionalnog. Cilj ovog rada je bio da se proceni uticaj HTC postupka za proizvodnju sojinog mleka i različitih genotipova sojinog zrna na sadržaj i aktivnost tripsin inhibitora. Dobij eno sojino mleko je sadržalo BBI u tragovima, u formi BBI-polimera. BBI-monomerne forme nisu detektovane. Sojina mleka od ispitivanih genotipova soje imaju veoma slične sadržaj e KTI (2,34-2,99%). Rezultati su pokazali da genotip sojinog zrna nema značajne efekte na sadžaj KTI, kao i na vrednost rezidualne tripsin inhibitorske aktivnosti (rTIA). Ukupan sadržaj TI i vrednost rTIA je u snažnoj korelaciji (r= 0,91; p lt 0,05). HTC sojina mleka imala su vrednosti za rTIA lt 20% (7,15-19,89%). Ovi rezultati su pokazali da sojina mleka dobijena nakon HTC obrade mogu biti namenjena za ishranu ljudi. PB - Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd T2 - Journal of Agricultural Sciences (Belgrade) T1 - The influence of soybean genotypes and HTC processing method on trypsin inhibitor activity of soymilk T1 - Uticaj genotipa sojinog zrna i HTC proizvodnog postupka na aktivnost tripsin inhibitora sojinog mleka EP - 279 IS - 3 SP - 271 VL - 61 DO - 10.2298/JAS1603271S ER -
@article{ author = "Stanojević, Sladjana and Barać, Miroljub and Pešić, Mirjana and Vučelić-Radović, Biljana", year = "2016", abstract = "Kunitz inhibitor (KTI) and Bowman-Birk trypsin inhibitor (BBI) are inhibitors of digestive enzymes in raw soybeans. Due to their antinutritive properties in the active state, their inactivation by heat treatment is commonly used. Soymilk is a turbid and stable colloidal solution, obtained by thermal treatment of soybean. In this study soymilk was made on a pilot-plant scale from six soybean cultivars using hydrothermal cooking (HTC) as the production method. This procedure is significantly different from the traditional one. The aim of this investigation was to evaluate the impact of the HTC processing for soymilk production and different soybean genotypes on trypsin inhibitor content and activity. Obtained soymilk contained BBI in trace amounts, in the BBI-polymeric forms. The BBI monomeric forms were not detected. The soymilk of the investigated soybean genotypes had very similar KTI levels (2.34-2.99%). Results have suggested that the soybean genotype does not have substantial effects on the levels of KTI, as well as on the value of residual trypsin inhibitor activity (rTIA). The total content of TI and rTIA showed a strong dependence (r=0.91; p lt 0.05). HTC-soymilk rTIA was lt 20% (7.15-19.89%). These results have indicated that HTC processed soymilk is applicable for human consumption., U sirovoj soji Kunitz-ov (KTI) i Bowman-Birk-ov inhibitor tripsina (BBI) su inhibitori digestivnih enzima. Da bi se poboljšao nutritivni kvalitet hrane od soje, tripsin inhibitori (TI) se inaktiviraju uglavnom termickom obradom. Sojino mleko je mutni i koloidni rastvor, dobijen nakon termičkog tretmana sojinog zrna. U ovoj studiji sojino mleko je napravljeno od šest sorti soje u pilot postrojenju metodom koja uključuje hidrotermičko kuvanje (engl. hydrothermal cooking - HTC). Ovaj postupak se znatno razlikuje od tradicionalnog. Cilj ovog rada je bio da se proceni uticaj HTC postupka za proizvodnju sojinog mleka i različitih genotipova sojinog zrna na sadržaj i aktivnost tripsin inhibitora. Dobij eno sojino mleko je sadržalo BBI u tragovima, u formi BBI-polimera. BBI-monomerne forme nisu detektovane. Sojina mleka od ispitivanih genotipova soje imaju veoma slične sadržaj e KTI (2,34-2,99%). Rezultati su pokazali da genotip sojinog zrna nema značajne efekte na sadžaj KTI, kao i na vrednost rezidualne tripsin inhibitorske aktivnosti (rTIA). Ukupan sadržaj TI i vrednost rTIA je u snažnoj korelaciji (r= 0,91; p lt 0,05). HTC sojina mleka imala su vrednosti za rTIA lt 20% (7,15-19,89%). Ovi rezultati su pokazali da sojina mleka dobijena nakon HTC obrade mogu biti namenjena za ishranu ljudi.", publisher = "Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd", journal = "Journal of Agricultural Sciences (Belgrade)", title = "The influence of soybean genotypes and HTC processing method on trypsin inhibitor activity of soymilk, Uticaj genotipa sojinog zrna i HTC proizvodnog postupka na aktivnost tripsin inhibitora sojinog mleka", pages = "279-271", number = "3", volume = "61", doi = "10.2298/JAS1603271S" }
Stanojević, S., Barać, M., Pešić, M.,& Vučelić-Radović, B.. (2016). The influence of soybean genotypes and HTC processing method on trypsin inhibitor activity of soymilk. in Journal of Agricultural Sciences (Belgrade) Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd., 61(3), 271-279. https://doi.org/10.2298/JAS1603271S
Stanojević S, Barać M, Pešić M, Vučelić-Radović B. The influence of soybean genotypes and HTC processing method on trypsin inhibitor activity of soymilk. in Journal of Agricultural Sciences (Belgrade). 2016;61(3):271-279. doi:10.2298/JAS1603271S .
Stanojević, Sladjana, Barać, Miroljub, Pešić, Mirjana, Vučelić-Radović, Biljana, "The influence of soybean genotypes and HTC processing method on trypsin inhibitor activity of soymilk" in Journal of Agricultural Sciences (Belgrade), 61, no. 3 (2016):271-279, https://doi.org/10.2298/JAS1603271S . .