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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/38973
Title: | Kunitz trypsin inhibitor in soybean: contribution to total trypsin inhibitor activity as a function of genotype and fate during processing |
Other Titles: | Not Available |
Authors: | Vineet Kumar Anita Rani Priyanka Mittal Mohd Shuaib |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR-Indian Institute of Soybean Research |
Published/ Complete Date: | 2019-02-21 |
Project Code: | Not Available |
Keywords: | Kunitz trypsin inhibitor · Trypsin inhibitor activity · Genetic variability · Processing methods |
Publisher: | Journal of Food Measurement and Characterization |
Citation: | Not Available |
Series/Report no.: | Not Available; |
Abstract/Description: | Not AvailableDetrimental effects of trypsin inhibitor activity (TIA) in soybean on human health have been attributed to Kunitz trypsin inhibitor (KTI) polypeptide. Literature is replete with reports pertaining to TIA in soybean seeds, however, the studies on the contribution of KTI polypeptide to total TIA have not been carried out. Further, very limited information is available on the quantitative changes occurring in this polypeptide due to different processing methods. In the present investigation, KTI polypeptide in soybean seeds was resolved by native polyacrylamide gel electrophoresis (PAGE) and substantiated by western blotting. Densitometry was employed to quantify KTI polypeptide in 102 soybean genotypes and assess the inactivation of this polypeptide due to boiling, autoclaving, microwave irradiation and sprouting. KTI concentration exhibited wide genetic variation, ranging from 0.07 to 15.9 mg/g soy flour, which corresponded to 1.0–79.8% of total TIA. Boiling and autoclaving for 15 min both resulted in complete inactivation of KTI. Microwave irradiation induced significantly higher reduction for KTI in soaked than dry seeds. Sprouting for 4 days caused 71.4% inactivation of KTI. The study showed that KTI contribution to total TIA was genotype-dependent and the inactivation of this polypeptide was a function of processing methods. |
Description: | Not Available |
ISSN: | Not Available |
Type(s) of content: | Research Paper |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Journal of Food Measurement and Characterization |
NAAS Rating: | 7.65 |
Volume No.: | 1583–1590 (2019) |
Page Number: | Not Available |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | https://doi.org/10.1007/s11694-019-00074-y |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/38973 |
Appears in Collections: | CS-DSBR-Publication |
Files in This Item:
File | Description | Size | Format | |
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(2019) Kunitz trypsin inhibitor in soybean Contribution to total trypsin inhibitor activity as a function of genotype and fate during processing.pdf | 858.05 kB | Adobe PDF | View/Open |
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