Compositional Changes in Trypsin Inhibitors, Phytic Acid, Saponins and Isoflavones Related to Soybean Processing12
ROBERT L. ANDERSON AND WALTER J. WOLF
Biopolymer Research, National Center for Agricultural Utilization Research, Agricultural Research
Service, U.S. Department of Agriculture, PeorÃ-a,IL 61604

ABSTRACT
Soybeans are high in protein but also contain a number of minor constituents traditionally considered to be antinutritional factors. These include trypsin inhibitors, phytic acid, saponins and ¡soflavones. These compounds are now thought to have beneficial biological effects in the diet, such as lowering blood cholesterol or preventing cancer. Soybean processing changes the content of these minor constituents in var
ious ways. This review discusses the changes in content of trypsin inhibitors, phytic acid, saponins and ¡sofla vones as soybeans are processed into the conventional protein ingredients, flours, concentrates and isolates, as well as some of the traditional Oriental soybean foods. J. Nutr. 125: 581S-588S, 1995.
Proteins
The content and properties of oil and protein are the primary determinants of whole soybean value. Oil and protein are separated from each other early in most Western processing; in some traditional Oriental soy foods, oil and protein remain together whereas in oth ers they are separated. Soybean oil is not included in
this discussion.

Trypsin inhibitors
Although soybean protein products require heat processing to achieve maximum nutritional value, partly through trypsin inhibitor denaturation, trypsin inhibitors also display anticarcinogenic properties (Messina and Barnes 1991). The predominant trypsin inhibitors in soybeans and derived materials are pro teins and they are located, for the most part, with the main storage protein.

untuk mendapatkan naskalh asli...
download disini