Authors : Nishikant B. Shiwankar and Dayanand P. Gogle
Page Nos : 116-125
Description :
Proteins are the elemental components of the diet of all living organisms. The consumption of soy and other soy-based products is a major source of proteins in the daily diet globally. Soybean (Glycine max L.) is a rich source of low-cost proteins cultivated worldwide. The use of soy proteins has exponentially increased in the last few decades because of their potential as nutrients and their positive impact on health. However, despite their potential nutritional value, some anti-nutritional factors (ANFs) interfere with nutrient uptake, exert other physiological effects, and affect efficient nutrient assimilation. Soy proteins contain ANFs such as trypsin and chymotrypsin inhibitors, phytate, glycinin, beta-conglycinin, myo-inositol, allergens, and saponins. Soybean trypsin inhibitors which include, Kunitz trypsin inhibitors (KTI) and Bowman-Birk inhibitors (BBI) are the potential inhibitors of trypsin present in soybean seeds and soy-based products. In the present work, we investigated trypsin inhibitors from some soybean (Glycine max L.) varieties cultivated in the Vidarbha region of Maharashtra. study of soy and soy-based products were investigated for phytochemical study by Fourier transform infrared spectroscopy (FTIR), Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) for proteins and trypsin inhibitors, and trypsin inhibitors activity were carried out using substrate N-α-benzoyl-DL-arginine-p-nitroanilide hydrochloride (DL-BAPNA). The study also investigated the changes in the levels of soybean trypsin inhibitors due to soaking, roosting, boiling, microwave irradiation, and processed products like soy milk and soy tofu.
