Evaluation of trypsin inhibitors activity after enzymatic digestion in heat-treated soybean
Autor(a) principal: | |
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Data de Publicação: | 2002 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista de Nutrição |
Texto Completo: | https://periodicos.puc-campinas.edu.br/nutricao/article/view/9101 |
Resumo: | This work evaluates the trypsin inhibitors reactivation, after in vitro proteolysis, of heat-treated soybean. For the inhibitors thermal inactivation, soybeans were soaked in distilled water (1:5 p/v) during 12 hours and heated on reflux plates for 30 minutes. The inhibitors reactivation was evaluated in comparison with the activity of raw and heated samples. The in vitro digestibility of proteins ranged from 47% (‘OC-13’) to 59% (‘Parana’), showing an average progress of 32.6% with the heating. The trypsin inhibitors activity ranged from 122 to 206 UTI/mg for the raw sample, and the values correlated negatively with the digestibility percentage(r = - 0.9177). The inhibitors had the activities totally inactivated with the heating of soybeans, which showed an average recovering percentage of 40%. With the heating, the inactivation of inhibitors probably takes place by complexing with the soybean components, which leads to the recovering of activity with the enzymatic digestion process. |
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Evaluation of trypsin inhibitors activity after enzymatic digestion in heat-treated soybeanAvaliação da atividade dos inibidores de tripsina após digestão enzimática em grãos de soja tratados termicamentetrypsin inhibitorsthermal inactivationin vitro digestibilityreactivationsoybeansinibidores de tripsinainativação térmicadigestibilidade in vitroreativaçãodigestão enzimáticafeijão de sojaThis work evaluates the trypsin inhibitors reactivation, after in vitro proteolysis, of heat-treated soybean. For the inhibitors thermal inactivation, soybeans were soaked in distilled water (1:5 p/v) during 12 hours and heated on reflux plates for 30 minutes. The inhibitors reactivation was evaluated in comparison with the activity of raw and heated samples. The in vitro digestibility of proteins ranged from 47% (‘OC-13’) to 59% (‘Parana’), showing an average progress of 32.6% with the heating. The trypsin inhibitors activity ranged from 122 to 206 UTI/mg for the raw sample, and the values correlated negatively with the digestibility percentage(r = - 0.9177). The inhibitors had the activities totally inactivated with the heating of soybeans, which showed an average recovering percentage of 40%. With the heating, the inactivation of inhibitors probably takes place by complexing with the soybean components, which leads to the recovering of activity with the enzymatic digestion process.Este trabalho avalia a reativação dos inibidores de tripsina, após proteólise in vitro, de grãos de soja tratados termicamente. Para a inativação térmica dos inibidores, os grãos foram embebidos em água destilada (1:5 p/v) durante 12 horas e aquecidos em placas sob refluxo por 30 minutos. A reativação dos inibidores foi avaliada em comparação com a atividade das amostras cruas e aquecidas. A digestibilidade in vitro das proteínas variou de 47% (‘OC-13’) a 59% (Paraná), apresentando uma melhora, em média, de 32,6% com o aquecimento. A atividade dos inibidores de tripsina para os grãos crus variou de 122 a 206 UTI/mg de amostra, e os valores correlacionaram-se negativamente com a porcentagem de digestibilidade (r = -0,9177). Os inibidores tiveram suas atividades totalmente inativadas com o aquecimento dos grãos, os quais apresentaram porcentagem de recuperação, em média, de 40%. Com o aquecimento, a inativação dos inibidores provavelmente ocorre por complexação com os componentes do grão, o que leva à recuperação da atividade com o processo de digestão enzimática. Núcleo de Editoração – PUC-Campinas2002-12-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9101Brazilian Journal of Nutrition; Vol. 15 No. 3 (2002): Revista de NutriçãoRevista de Nutrição; Vol. 15 Núm. 3 (2002): Revista de NutriçãoRevista de Nutrição; v. 15 n. 3 (2002): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPporhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9101/6487Copyright (c) 2023 Maria Regina Barbieri de CARVALHO, Peter Gaberz KIRSCHNIK, Kelli Cristina PAIVA, Felipe Shindy AIURA2https://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessBarbieri de CARVALHO, Maria Regina Gaberz KIRSCHNIK, PeterPAIVA, Kelli Cristina Shindy AIURA2, Felipe 2024-04-08T13:38:33Zoai:ojs.periodicos.puc-campinas.edu.br:article/9101Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2024-04-08T13:38:33Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false |
dc.title.none.fl_str_mv |
Evaluation of trypsin inhibitors activity after enzymatic digestion in heat-treated soybean Avaliação da atividade dos inibidores de tripsina após digestão enzimática em grãos de soja tratados termicamente |
title |
Evaluation of trypsin inhibitors activity after enzymatic digestion in heat-treated soybean |
spellingShingle |
Evaluation of trypsin inhibitors activity after enzymatic digestion in heat-treated soybean Barbieri de CARVALHO, Maria Regina trypsin inhibitors thermal inactivation in vitro digestibility reactivation soybeans inibidores de tripsina inativação térmica digestibilidade in vitro reativação digestão enzimática feijão de soja |
title_short |
Evaluation of trypsin inhibitors activity after enzymatic digestion in heat-treated soybean |
title_full |
Evaluation of trypsin inhibitors activity after enzymatic digestion in heat-treated soybean |
title_fullStr |
Evaluation of trypsin inhibitors activity after enzymatic digestion in heat-treated soybean |
title_full_unstemmed |
Evaluation of trypsin inhibitors activity after enzymatic digestion in heat-treated soybean |
title_sort |
Evaluation of trypsin inhibitors activity after enzymatic digestion in heat-treated soybean |
author |
Barbieri de CARVALHO, Maria Regina |
author_facet |
Barbieri de CARVALHO, Maria Regina Gaberz KIRSCHNIK, Peter PAIVA, Kelli Cristina Shindy AIURA2, Felipe |
author_role |
author |
author2 |
Gaberz KIRSCHNIK, Peter PAIVA, Kelli Cristina Shindy AIURA2, Felipe |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Barbieri de CARVALHO, Maria Regina Gaberz KIRSCHNIK, Peter PAIVA, Kelli Cristina Shindy AIURA2, Felipe |
dc.subject.por.fl_str_mv |
trypsin inhibitors thermal inactivation in vitro digestibility reactivation soybeans inibidores de tripsina inativação térmica digestibilidade in vitro reativação digestão enzimática feijão de soja |
topic |
trypsin inhibitors thermal inactivation in vitro digestibility reactivation soybeans inibidores de tripsina inativação térmica digestibilidade in vitro reativação digestão enzimática feijão de soja |
description |
This work evaluates the trypsin inhibitors reactivation, after in vitro proteolysis, of heat-treated soybean. For the inhibitors thermal inactivation, soybeans were soaked in distilled water (1:5 p/v) during 12 hours and heated on reflux plates for 30 minutes. The inhibitors reactivation was evaluated in comparison with the activity of raw and heated samples. The in vitro digestibility of proteins ranged from 47% (‘OC-13’) to 59% (‘Parana’), showing an average progress of 32.6% with the heating. The trypsin inhibitors activity ranged from 122 to 206 UTI/mg for the raw sample, and the values correlated negatively with the digestibility percentage(r = - 0.9177). The inhibitors had the activities totally inactivated with the heating of soybeans, which showed an average recovering percentage of 40%. With the heating, the inactivation of inhibitors probably takes place by complexing with the soybean components, which leads to the recovering of activity with the enzymatic digestion process. |
publishDate |
2002 |
dc.date.none.fl_str_mv |
2002-12-25 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/9101 |
url |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/9101 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/9101/6487 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
dc.source.none.fl_str_mv |
Brazilian Journal of Nutrition; Vol. 15 No. 3 (2002): Revista de Nutrição Revista de Nutrição; Vol. 15 Núm. 3 (2002): Revista de Nutrição Revista de Nutrição; v. 15 n. 3 (2002): Revista de Nutrição 1678-9865 reponame:Revista de Nutrição instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) instacron:PUC_CAMP |
instname_str |
Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
instacron_str |
PUC_CAMP |
institution |
PUC_CAMP |
reponame_str |
Revista de Nutrição |
collection |
Revista de Nutrição |
repository.name.fl_str_mv |
Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
repository.mail.fl_str_mv |
||sbi.submissionrn@puc-campinas.edu.br |
_version_ |
1799126071470194688 |