The effect of radiofrequency heat treatment on trypsin inhibitor activity and in vitro digestibility of soybean varieties (Glycine max. (L.) Merr.)
Kunitz (KTI) and Bowman-Birk (BBI) trypsin inhibitors were characterized in soybean seeds. Cultivars having KTI/BBI (Pannónia Kincse, PK) or lacking KTI (Aries; Hilario; Bahia) were assessed with well-characterized soybean varieties having Ti-a or ti types of KTI mobility. The TIA values of Pannónia...
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| Veröffentlicht in: | Journal of food science and technology 2022-11, Vol.59 (11), p.4436-4445 |
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| creator | Takács, Krisztina Szabó, Erika E. Nagy, András Cserhalmi, Zsuzsanna Falusi, János Gelencsér, Éva |
| description | Kunitz (KTI) and Bowman-Birk (BBI) trypsin inhibitors were characterized in soybean seeds. Cultivars having KTI/BBI (Pannónia Kincse, PK) or lacking KTI (Aries; Hilario; Bahia) were assessed with well-characterized soybean varieties having Ti-a or ti types of KTI mobility. The TIA values of Pannónia Kincse (9.8 ± 0.48 mg/g) were not significantly different (p ≤ 0.05) from Ti-a samples (10.07 ± 1.86 mg/g), while of Aires, Bahia, Hilario (6.19 ± 1.89) were identical (p ≤ 0.05) with ti samples (6.63 ± 1.99). Radiofrequency heat treatment (RF) decreased TIA values (p ≤ 0.05) at ≥ 100 °C. However, in the traditional soybean variety, the RF at 110 °C was more effective in eliminating the residual KTI activity. The remaining or the disapperaing bioactive form of trypsin inhibitors were succesfully characterized by the means of a standardized in vitro digestion model. It showed that residual BBI-originated trypsin inhibitor activity was in the stomach even after RF at 110 °C, whereas its chymotrypsin inhibitor activity was not detectable at all. Although PK and KTI null types of soybean seeds still required an energy-saving, gentle heat treatment to inactive the trypsin inhibitors before using them as food or feed, the physicochemical properties and processing quality of soybean products were protected, improved. |
| doi_str_mv | 10.1007/s13197-022-05523-z |
| format | Article |
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(L.) Merr.)</title><source>Springer Nature - Complete Springer Journals</source><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><source>PubMed Central</source><creator>Takács, Krisztina ; Szabó, Erika E. ; Nagy, András ; Cserhalmi, Zsuzsanna ; Falusi, János ; Gelencsér, Éva</creator><creatorcontrib>Takács, Krisztina ; Szabó, Erika E. ; Nagy, András ; Cserhalmi, Zsuzsanna ; Falusi, János ; Gelencsér, Éva</creatorcontrib><description>Kunitz (KTI) and Bowman-Birk (BBI) trypsin inhibitors were characterized in soybean seeds. Cultivars having KTI/BBI (Pannónia Kincse, PK) or lacking KTI (Aries; Hilario; Bahia) were assessed with well-characterized soybean varieties having Ti-a or ti types of KTI mobility. The TIA values of Pannónia Kincse (9.8 ± 0.48 mg/g) were not significantly different (p ≤ 0.05) from Ti-a samples (10.07 ± 1.86 mg/g), while of Aires, Bahia, Hilario (6.19 ± 1.89) were identical (p ≤ 0.05) with ti samples (6.63 ± 1.99). Radiofrequency heat treatment (RF) decreased TIA values (p ≤ 0.05) at ≥ 100 °C. However, in the traditional soybean variety, the RF at 110 °C was more effective in eliminating the residual KTI activity. The remaining or the disapperaing bioactive form of trypsin inhibitors were succesfully characterized by the means of a standardized in vitro digestion model. It showed that residual BBI-originated trypsin inhibitor activity was in the stomach even after RF at 110 °C, whereas its chymotrypsin inhibitor activity was not detectable at all. Although PK and KTI null types of soybean seeds still required an energy-saving, gentle heat treatment to inactive the trypsin inhibitors before using them as food or feed, the physicochemical properties and processing quality of soybean products were protected, improved.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-022-05523-z</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Chymotrypsin ; Cultivars ; Digestibility ; Energy conservation ; Food Science ; Heat treatment ; Heat treatments ; Inhibitors ; Nutrition ; Original ; Original Article ; Physicochemical properties ; Radio frequency ; Seeds ; Soybeans ; Trypsin ; Trypsin inhibitors</subject><ispartof>Journal of food science and technology, 2022-11, Vol.59 (11), p.4436-4445</ispartof><rights>The Author(s) 2022</rights><rights>The Author(s) 2022. 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(L.) Merr.)</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><description>Kunitz (KTI) and Bowman-Birk (BBI) trypsin inhibitors were characterized in soybean seeds. Cultivars having KTI/BBI (Pannónia Kincse, PK) or lacking KTI (Aries; Hilario; Bahia) were assessed with well-characterized soybean varieties having Ti-a or ti types of KTI mobility. The TIA values of Pannónia Kincse (9.8 ± 0.48 mg/g) were not significantly different (p ≤ 0.05) from Ti-a samples (10.07 ± 1.86 mg/g), while of Aires, Bahia, Hilario (6.19 ± 1.89) were identical (p ≤ 0.05) with ti samples (6.63 ± 1.99). Radiofrequency heat treatment (RF) decreased TIA values (p ≤ 0.05) at ≥ 100 °C. However, in the traditional soybean variety, the RF at 110 °C was more effective in eliminating the residual KTI activity. The remaining or the disapperaing bioactive form of trypsin inhibitors were succesfully characterized by the means of a standardized in vitro digestion model. It showed that residual BBI-originated trypsin inhibitor activity was in the stomach even after RF at 110 °C, whereas its chymotrypsin inhibitor activity was not detectable at all. 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Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Journal of food science and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Takács, Krisztina</au><au>Szabó, Erika E.</au><au>Nagy, András</au><au>Cserhalmi, Zsuzsanna</au><au>Falusi, János</au><au>Gelencsér, Éva</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The effect of radiofrequency heat treatment on trypsin inhibitor activity and in vitro digestibility of soybean varieties (Glycine max. (L.) Merr.)</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><date>2022-11-01</date><risdate>2022</risdate><volume>59</volume><issue>11</issue><spage>4436</spage><epage>4445</epage><pages>4436-4445</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>Kunitz (KTI) and Bowman-Birk (BBI) trypsin inhibitors were characterized in soybean seeds. Cultivars having KTI/BBI (Pannónia Kincse, PK) or lacking KTI (Aries; Hilario; Bahia) were assessed with well-characterized soybean varieties having Ti-a or ti types of KTI mobility. The TIA values of Pannónia Kincse (9.8 ± 0.48 mg/g) were not significantly different (p ≤ 0.05) from Ti-a samples (10.07 ± 1.86 mg/g), while of Aires, Bahia, Hilario (6.19 ± 1.89) were identical (p ≤ 0.05) with ti samples (6.63 ± 1.99). Radiofrequency heat treatment (RF) decreased TIA values (p ≤ 0.05) at ≥ 100 °C. However, in the traditional soybean variety, the RF at 110 °C was more effective in eliminating the residual KTI activity. The remaining or the disapperaing bioactive form of trypsin inhibitors were succesfully characterized by the means of a standardized in vitro digestion model. It showed that residual BBI-originated trypsin inhibitor activity was in the stomach even after RF at 110 °C, whereas its chymotrypsin inhibitor activity was not detectable at all. Although PK and KTI null types of soybean seeds still required an energy-saving, gentle heat treatment to inactive the trypsin inhibitors before using them as food or feed, the physicochemical properties and processing quality of soybean products were protected, improved.</abstract><cop>New Delhi</cop><pub>Springer India</pub><doi>10.1007/s13197-022-05523-z</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0002-7230-6346</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Chemistry Chemistry and Materials Science Chemistry/Food Science Chymotrypsin Cultivars Digestibility Energy conservation Food Science Heat treatment Heat treatments Inhibitors Nutrition Original Original Article Physicochemical properties Radio frequency Seeds Soybeans Trypsin Trypsin inhibitors |
| title | The effect of radiofrequency heat treatment on trypsin inhibitor activity and in vitro digestibility of soybean varieties (Glycine max. (L.) Merr.) |
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