HEAT INACTIVATION OF TRYPSIN INHIBITOR IN FRESH GREEN SOYBEANS AND PHYSIOLOGICAL RESPONSES OF RATS FED THE BEANS

HEAT INACTIVATION OF TRYPSIN INHIBITOR IN FRESH GREEN SOYBEANS AND PHYSIOLOGICAL RESPONSES OF... ABSTRACT Fresh green soybeans were heated in boiling water for up to 9 min to destroy trypsin inhibitor (TI) activity. The beans were tested for TI activity and fed to rats to ascertain physiological responses. TI activity was destroyed rapidly; after 1 min, 62.4% was destroyed and after 3 min, 90%. As expected, raw (unheated) beans had an adverse effect on weight gain; however, rats receiving beans from all heating durations exhibited less gain than rats fed casein. Protein efficiency ratio (PER) was 1.20 when rats were fed raw beans. However, PER increased with time of heating such that at 9 min PER was 1.90. Pancreatic hypertrophy occurred only in rats fed raw beans. The liver weighed less in rats fed raw beans than in rats fed heated beans or casein. Lipid content of liver from rats fed raw beans was greater than that from rats fed heated beans or casein. The protein content of liver from rats fed raw beans was lower than that from rats fed heated beans or casein. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

HEAT INACTIVATION OF TRYPSIN INHIBITOR IN FRESH GREEN SOYBEANS AND PHYSIOLOGICAL RESPONSES OF RATS FED THE BEANS

Journal of Food Science, Volume 45 (3) – May 1, 1980

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Publisher
Wiley
Copyright
Copyright © 1980 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
D.O.I.
10.1111/j.1365-2621.1980.tb04097.x
Publisher site
See Article on Publisher Site

Abstract

ABSTRACT Fresh green soybeans were heated in boiling water for up to 9 min to destroy trypsin inhibitor (TI) activity. The beans were tested for TI activity and fed to rats to ascertain physiological responses. TI activity was destroyed rapidly; after 1 min, 62.4% was destroyed and after 3 min, 90%. As expected, raw (unheated) beans had an adverse effect on weight gain; however, rats receiving beans from all heating durations exhibited less gain than rats fed casein. Protein efficiency ratio (PER) was 1.20 when rats were fed raw beans. However, PER increased with time of heating such that at 9 min PER was 1.90. Pancreatic hypertrophy occurred only in rats fed raw beans. The liver weighed less in rats fed raw beans than in rats fed heated beans or casein. Lipid content of liver from rats fed raw beans was greater than that from rats fed heated beans or casein. The protein content of liver from rats fed raw beans was lower than that from rats fed heated beans or casein.

Journal

Journal of Food ScienceWiley

Published: May 1, 1980

References

  • Protein quality of green‐mature. dry mature and sprouted soybeans
    Bates, Bates; Knapp, Knapp; Araujo, Araujo

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