Protein Recovery and Trypsin Inhibitor Removal from Aqueous Extracts of Soy Flour

Purpose Soybean has great nutritional potential. Its high protein content makes it an alternative protein source to milk in situations where milk cannot be used due to allergic reactions or intolerance. However, the potential benefits of soybean might be limited by the presence of antinutritional factors, including trypsin inhibitor activity (TIA). The purpose of the study is to evaluate the effect of dehulling and germination on the nutritive value of the soy flour and on the factors that could negatively affect the nutritional potential of the bean. Design/methodology/approach Soybean seeds were soaked for 24 h and allowed to germinate for one to three days. Soaked soybeans were manually dehulled and the flours obtained were evaluated for nutritional and antinutritional factors. Findings Dehulling and germination produce significant increase in crude protein and crude fiber and ash content (p = 0.05). Crude fat and starch content decreased, but the reduction was insignificant. Trypsin inhibitor levels were significantly lower after germination and dehulling of the seeds (p = 0.05). Originality/value Dehulling and germination are cost-effective processing techniques to improve the nutritional quality of the legume.

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The USDA trypsin inhibitor study. IV. The chronic effects of soy flour and soy protein isolate on the pancreas in rats after two years

Qualitas Plantarum ◽

10.1007/bf01092199 ◽

1985 ◽

Vol 35 (3) ◽

pp. 275-314 ◽

Cited By ~ 24

Author(s):

M. R. Gumbmann ◽

W. L. Spangler ◽

G. M. Dugan ◽

J. J. Rackis ◽

I. E. Liener

Keyword(s):

Trypsin Inhibitor ◽

Soy Protein ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Soy Flour ◽

Chronic Effects ◽

Inhibitor Study

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Bowman-Birk inhibitor in soybean: Genetic variability in relation to total trypsin inhibitor activity and elimination of Kunitz trypsin inhibitor

Notulae Scientia Biologicae ◽

10.15835/nsb13110836 ◽

2021 ◽

Vol 13 (1) ◽

pp. 10836

Author(s):

Priyanka MITTAL ◽

Vineet KUMAR ◽

Anita RANI ◽

S. M. GOKHALE

Keyword(s):

Trypsin Inhibitor ◽

Genetic Background ◽

Soy Flour ◽

Trypsin Inhibitor Activity ◽

Recurrent Parent ◽

Kunitz Trypsin Inhibitor ◽

Inhibitor Activity ◽

Commercial Preparation ◽

Defatted Soy Flour ◽

Soybean Genotypes

Bowman-Birk inhibitor (BBI) is a soybean seed serine protease inhibitor whose nutraceutical properties far exceed its anti-nutritional property arising from its trypsin and chymotrypsin inhibitor activity. High BBI soybean genotypes are sought for the commercial preparation of this nutraceutical biomolecule while low BBI content in Kunitz trypsin inhibitor (KTI)-free genetic background is desirable in soymeal manufacturing. In the present investigation, monoclonal antibody assay of 95 soybean genotypes revealed 11-fold genetic variation for BBI concentration. The study led to the identification of 3 very high (>20 mg/g defatted soy flour) and 5 very low BBI (< 4 mg/g defatted soy flour) soybean genotypes. Contribution of BBI to total trypsin inhibition activity ranged from 2.2 to 53.5% with average value of 11.6%. Genotypes with varying level of BBI raised consecutively for two years exhibited non-significant (p>0.05) effect of growing year on the trait. BBI content in BC3F2 derived KTI-free lines was at par with the recurrent parent. Low and high BBI content genotypes with diverse genetic background identified in the study may be exploited to develop mapping population to identify genomic regions underlying BBI in soybean.

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