Trypsin inhibitor and the nutritional value of soya beans
نویسندگان
چکیده
منابع مشابه
Significance of Soya Trypsin Inhibitors
Although recent evidence clearly indicates that trypsin inhibitors (TO and low protein digestibility are the major factors responsible for the pancreatic hypertrophic and growth inhibitory effects of raw soybeans, there was uncertainty regarding the biological threshold level of TI at which these biological effects occur. To obtain such data, dehulled defatted flakes (10% dietary protein) conta...
متن کاملEffects of dry matter content on trypsin inhibitors and urease activity in heat treated soya beans fed to weaned piglets
A nutrition study was conducted to evaluate the growth response of weaned piglets fed diets containing soya beans that had been processed into protein supplements at two different levels of dry matter (DM) and temperature. Four diets contained protein supplements prepared from whole full-fat soya beans equilibrated at 800 or 900 g kgÿ1 DM prior to being heated to 110 or 1258C. An additional die...
متن کاملA comparative study of the nutritional and physiological significance of raw and heated soya beans in chicks and goslings.
1. The comparative effects of raw soya beans on food intake, growth, digestive organ weight, and enzyme activities in goslings and chicks were studied, 2. Goslings were more affected than chicks by the ingestion of a raw soya-bean diet (RSD) in the following ways: reduction in food intake and growth rate; increase in relative weight of the digestive organs; reduction in specific activities of l...
متن کاملPreparation and molecular weight determination of soya-beans and benniseed oil-modified alkyd resins
Alkyd resins were prepared into four different sets by varying the percentage concentrationof the glycerol content. Various properties such as the viscosity, Surface drying time, solubilityand color of the alkyd resins were evaluated for the various sets. The alkyd resin with the highestglycerol content was the most viscous, brownish in color and having the highest molecularweight this is due t...
متن کاملInfluence of Processing on Trypsin Inhibitor Activity of Faba Beans and Its Physiological Effect
Changes in the trypsin inhibitor activity (TIA) of faba beans (Vicia faba L. Major) were investigated after beans were soaked in distilled water, citric acid, and sodium bicarbonate solutions. The soaking solution was discarded. The effect of cookingsdiscarding both soaking and cooking solutionsswas also studied. Finally, a dry-heating process was examined. Soaking treatment produced a slight d...
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ژورنال
عنوان ژورنال: British Journal of Nutrition
سال: 1971
ISSN: 0007-1145,1475-2662
DOI: 10.1079/bjn19710084