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CHANGES IN TRYPSIN INHIBITORY ACTIVITY IN SOME SOYBEAN VARIETIES DURING MATURATION AND GERMINATION
Author(s) -
COLLINS J. L.,
SANDERS G. G.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb01127.x
Subject(s) - germination , trypsin , chemistry , trypsin inhibitor , water soluble , food science , horticulture , zoology , biology , enzyme , biochemistry , organic chemistry
Trypsin inhibitory activity (TIA) of 4 varieties (var) of soybeans was measured. Values (mg/g soybean) represent TIA extracted under conditions employed and are equivalent to a weighed amount of crystallized soybean trypsin inhibitors (TI). As the beans matured, the amount of TIA in the extract increased Dare variety had the sharpest increase, 13.4‐27.5 mg/g. Mean mdg of TI for Kanrich was 22.5; Verde, 21.7; Soylima, 17.5; and Dare, 21.8. Dehulled beans held 2.5 min in boiling water had 97–98% of the extractable TIA destroyed. Rinsing beans in water removed up to 10.2% TIA. Removing the testa from unrinsed beans reduced TIA up to 4.3%. Decorticated, rinsed cotyledons remined 50.9% (Soylima) to 80.6% (Verde) of the extractable TIA. Beans which were soaked, germinated 3 days and rinsed twice daily lost up to 13.2% TIA.