Trypsin inhibitor activity in commercial soybean products in Japan

The effect of trypsin inhibitor (TI) in soybean on the prevention of cancer has been reported in animal studies. However, the actual intake of active TI in daily life is not known. In this experiment we measured TI activity in various soybean products and the effects of some factors of processing on...

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Bibliographic Details
Published in:Journal of Nutritional Science and Vitaminology 1997, Vol.43(5), pp.575-580
Main Authors: Miyagi, Y. (Ryukyu Univ., Nishihara, Okinawa (Japan)), Shinjo, S, Nishida, R, Miyagi, C, Takamatsu, K, Yamamoto, T, Yamamoto, S
Format: Article
Language:English
Subjects:
ACTIVIDAD ENZIMATICA
ACTIVITE ENZYMATIQUE
ALIMENT A BASE DE SOJA POUR HOMME
ALIMENTOS DERIVADOS DE LA SOJA
Biological and medical sciences
ENZYME INHIBITORS
ENZYMIC ACTIVITY
Food Handling
Glycine max - chemistry
Human physiology applied to population studies and life conditions. Human ecophysiology
INHIBIDORES DE ENZIMAS
INHIBITEUR D'ENZYME
JAPAN
JAPON
Medical sciences
Nutritional survey. Food supply and nutritional requirement
PRODUCTOS DE LA SOJA
PRODUIT A BASE DE SOJA
SOYBEAN PRODUCTS
SOYFOODS
tofu
TRIPSINA
TRYPSIN
trypsin inhibitor
Trypsin Inhibitors - analysis
TRYPSINE
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Summary:The effect of trypsin inhibitor (TI) in soybean on the prevention of cancer has been reported in animal studies. However, the actual intake of active TI in daily life is not known. In this experiment we measured TI activity in various soybean products and the effects of some factors of processing on the TI activity. Average TI activity in whole soybean was 4,819 U/100g, and the average percentages of remaining activity in products against that of hole soybean were momen-tofu 2.5%, yose-tofu 3.4%, kinugoshi-tofu 4.3%, jyuten-tofu 7.9%, soymilk 13.0%, natto 0.7%, soy sauce 0.8% and miso 0.3%. By heating soymilk at 100 degrees C, TI activity decreased to 11% at 10 min and 5% at 20 min. After heating soymilk in a water-bath for 15 min at 75 and 100 degrees C, TI activity decreased to 35 and 12%, respectively. The TI activity of tofu was proportional to the remaining whey. The effects of chemical s used for the coagulation of soy protein and foam-removal on TI activity were little. The results suggest that soybean products retain 2.5-12.5% TI activity of the whole soybean and that humans are consuming some active TI in their daily lives
ISSN:0301-4800
1881-7742
DOI:10.3177/jnsv.43.575