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A comparison study of the impact of boiling and high pressure steaming on the stability of soybean trypsin inhibitor
Author(s) -
Shen JianDong,
Cai QiuFeng,
Liu GuangMing,
Zhang Ling,
Zhang LingJing,
Cao MinJie
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12165
Subject(s) - steaming , trypsin , boiling , pepsin , chemistry , digestion (alchemy) , kunitz sti protease inhibitor , trypsin inhibitor , chromatography , biochemistry , food science , enzyme , organic chemistry
Summary The aim of the study is to compare the effect of boiling and high pressure steaming ( HPS ) on the degradation, inhibitory activity reduction and gastric digestibility of soybean trypsin inhibitor ( STI ). Thermal stability analysis showed that HPS treatment was effective in eliminating the inhibitory activity of STI than boiling. SDS ‐ PAGE and W estern blot analysis indicated that boiling has less impact on the gastric digestibility of STI than HPS . More importantly, boiling‐pretreated STI revealed high inhibitory activity against trypsin even after digestion by pepsin in simulated gastric fluid ( SGF ), while HPS treatment was more effective. SDS ‐ PAGE analysis further verified that after boiling, STI still revealed strong binding ability to trypsin, while STI could be completely degraded by trypsin after HPS treatment for 30 min.