Assessment of soy genotype and processing method on trypsin inhibitors, urease and lectins content of tofu.

IF 1.9 3区化学 Q3 CHEMISTRY, APPLIED

Natural Product Research Pub Date : 2024-12-01 Epub Date: 2023-11-17 DOI:10.1080/14786419.2023.2280858

Sladjana P Stanojević, Aleksandar Ž Kostić, Danijel D Milinčić, Mirjana B Pešić

引用次数: 0

Abstract

Tofu has a high nutritional value, but it may also contain components that may have an antinutritional effect, such as trypsin inhibitors (TI), lectins and ureases. The aim of this study was to investigate the influence of the hydrothermal-cooking process of soybean in combination with commercial chymosin-pepsin rennet on the content and activity of TI, urease and lectins in tofu. High total TI content was found in tofu (5.00-16.87%). In addition, Kunitz (KTI = 3.52-4.32%) and Bowman-Birk (BBI = 5.00-12.53%) TI were registered, and BBI was detected in polymeric (1.38-2.71%) and monomeric (3.42-9.82%) forms. TI activity of tofu was very low (5.86-9.34%), corresponding to the very low activity of urease (0.51-3.07%). The percentage of lectin (2.62-4.63%) and urease (0.03-0.12%) in tofu was low. The results showed that the applied tofu production process is very effective in reducing the content and activity of TI, urease and lectin and provides the values without nutritional harmful effect.

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大豆基因型及加工方法对豆腐中胰蛋白酶抑制剂、脲酶和凝集素含量的影响。

豆腐具有很高的营养价值，但它也可能含有可能具有抗营养作用的成分，如胰蛋白酶抑制剂(TI)、凝集素和酶。本研究旨在探讨大豆水热蒸煮过程与商品凝乳酶-胃蛋白酶凝血酶结合对豆腐中TI、脲酶和凝集素含量及活性的影响。豆腐中总钛含量较高(5.00 ~ 16.87%)。另外，检测到Kunitz (KTI = 3.52 ~ 4.32%)和Bowman-Birk (BBI = 5.00 ~ 12.53%)两种TI，其中，BBI以聚合物(1.38 ~ 2.71%)和单体(3.42 ~ 9.82%)形式存在。豆腐TI活性极低(5.86 ~ 9.34%)，对应的脲酶活性极低(0.51 ~ 3.07%)。豆腐中凝集素(2.62 ~ 4.63%)和脲酶(0.03 ~ 0.12%)含量较低。结果表明，应用豆腐生产工艺可有效降低TI、脲酶和凝集素的含量和活性，并提供了无营养有害影响的价值。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Natural Product Research 化学-医药化学

CiteScore

5.10

自引率

9.10%

发文量

605

审稿时长

2.1 months

期刊介绍： The aim of Natural Product Research is to publish important contributions in the field of natural product chemistry. The journal covers all aspects of research in the chemistry and biochemistry of naturally occurring compounds. The communications include coverage of work on natural substances of land and sea and of plants, microbes and animals. Discussions of structure elucidation, synthesis and experimental biosynthesis of natural products as well as developments of methods in these areas are welcomed in the journal. Finally, research papers in fields on the chemistry-biology boundary, eg. fermentation chemistry, plant tissue culture investigations etc., are accepted into the journal. Natural Product Research issues will be subtitled either ""Part A - Synthesis and Structure"" or ""Part B - Bioactive Natural Products"". for details on this , see the forthcoming articles section. All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single blind and submission is online via ScholarOne Manuscripts.