Effects of heating on protein quality of soybean flour devoid of Kunitz inhibitor and lectin

Machado, Fábio Prates; Queiróz, José Humberto de; Oliveira, M. G. A.; Piovesan, Newton Deniz; Peluzio, M.C.G.; Costa, Neuza Maria Brunoro; Moreira, Maurílio Alves

doi:10.1016/j.foodchem.2007.08.061

Cited by 54 publications

(47 citation statements)

References 38 publications

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“…Similar results were found by Mendes et al (2007) and Machado et al (2008), who reported inactivation of inhibitors to desirable levels after autoclaving soybeans at 120 °C for 18 minutes and 121 °C for 10 minutes, respectively.…”

Section: Urease Trypsin Inhibitor and Protein Solubilitysupporting

confidence: 90%

“…Heat-treated flours reached values of pH units within the recommended classification (0.05-0.30), while the raw flours showed undesirable indices, greater than 0.30 (BRITO et al, 2006). Thus, heat-treatment in the oven was adequate to reduce urease activity, which was a good indicator of trypsin inhibition (WIRIYAUMPAIWONG; SOPONRONNARIT; PRACHAYAWARAKORN, 2004;MACHADO et al, 2008).…”

Section: Urease Trypsin Inhibitor and Protein Solubilitymentioning

confidence: 99%

“…The soybean hull is considered a source of dietary fiber and iron (MARTINO et al, 2011), but because it contains some anti-nutritional compounds, its use in flour processing, for example, is limited (MACHADO et al, 2008;ESTEVES et al, 2010;SILVA et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…To overcome this problem and increase the consumption of whole soybean, different types of heat-treatment have been used in grains to inactivate or reduce the activity of antinutritional compounds (MACHADO et al, 2008;SILVA et al, 2010). Additionally, genetic breeding efforts have been made to develop improved cultivars devoid of seed protease inhibitors and lipoxygenases (BARROS et al, 2008;ESTEVES et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Heat-treatment reduces anti-nutritional phytochemicals and maintains protein quality in genetically improved hulled soybean flour

et al. 2013

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Section: Urease Trypsin Inhibitor and Protein Solubilitysupporting

confidence: 90%

Section: Urease Trypsin Inhibitor and Protein Solubilitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Heat-treatment reduces anti-nutritional phytochemicals and maintains protein quality in genetically improved hulled soybean flour

et al. 2013

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“…One way how to eliminate the antinutritional factors and improve nutritional value of raw soybeans is heating treatment (Qin et al, 1996;Machado et al, 2008). Extrusion as a form of heating treatment inactivates TI and denatures it as native proteins (Perilla et al, 1997).…”

mentioning

confidence: 99%

Effect of extruded full-fat soybeans on performance, amino acids digestibility, trypsin activity, and intestinal morphology in broilers

Foltyn¹,

Rada²,

Lichovnikova³

et al. 2013

CZECH J ANIM SCI

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Th e infl uence of diff erent levels of extruded full-fat soybean (EFFSB) in the diet on growth performance, apparent ileal amino acids digestibility (AIAAD), intestinal morphology, and trypsin activity in digesta of broilers was determined. In the fi rst experiment, two-hundred sixty ROSS 308 male chickens were used to investigate the eff ect of EFFSB on growth performance, intestinal morphology, and trypsin activity in the digesta and AIAAD. Five dietary treatments were used, containing 0, 40, 80, 120, and 160 g/kg of EFFSB. Th e experiment lasted from day 10 till day 38 of age. Th e inclusion of EFFSB at the level of 160 g/kg in the diet signifi cantly (P < 0.05) decreased fi nal body weight (2443 g in 0 group vs. 2093 in 160 group) and worsened feed effi ciency. AIAAD was lower when diet contained more than 40 g/kg EFFSB. But at the level of 160 g/kg AIAAD increased in several amino acids (threonine, isoleucine, leucine, histidine). Trypsin activity increased with increasing EFFSB in the diets. Th ere were no signifi cant (P > 0.05) diff erences in AIAAD between groups 80, 120, and 160. Villus height (groups 0: 966.2; 4: 852.1; 8: 792.6; 12: 836.3; 16: 926.7 μm) and crypt depth (groups 0: 160.1; 4: 134.8; 8: 122.9; 12: 129.5; 16: 134.6 μm) of ileum decreased with inclusion of EFFSB in the diet, but villi/crypt ratio increased. In the second experiment, male chickens ROSS 308 were divided into 4 groups with 2 replicates per 100 chicks each. Th e groups were fed 0, 40, 80, and 120 g/kg of EFFSB. Th e experiment lasted from day 10 till day 38 of age. Final body weight (2594 g in 0 group vs. 2624 g in 120 group) was not signifi cantly (P > 0.05) aff ected by the diet. Th e study showed that EFFSB at the level of 120 g/kg in grower broiler diet had no adverse eff ect on performance.

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Nutritional attributes and microbial metagenomic profile during solid‐state fermentation of soybean meal inoculated with Lactobacillus acidophilus under non‐sterile conditions

Pérez–Velasco,

Gómez‐Gil,

Martínez‐Montaño

et al. 2024

J Sci Food Agric

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BACKGROUNDSoybean meal (SBM) is used widely in animal feed but it contains anti‐nutritional factors (ANFs) such as protease inhibitors – immunogenic proteins that limit its utilization. Fermentative processes could help to reduce these ANFs. The aim of this study was to evaluate the nutritional attributes, bacterial community dynamics, and microbial metagenomic profile during the solid‐state fermentation of SBM using a strain of the bacterium Lactobacillus acidophilus with or without pre‐autoclaving treatment.RESULTSFollowing fermentation, there was a reduction in the pH and a concurrent increase in the population of lactic acid bacteria. Fermentation also resulted in an increase in both crude and soluble protein levels. Trypsin inhibitor levels decreased after fermentation, particularly in fermented SBM that had not been pre‐autoclaved, with an inactivation rate higher than 90%. Moreover, high‐molecular‐weight peptides (44–158 kDa), specifically some polypeptides from the soybean immunogen glycinin and β‐conglycinin, underwent degradation during the fermentation process. Bacterial community analysis revealed the dominance of the Lactobacillus genus in all samples, regardless of the treatments applied. Metagenomic profiling identified L. acidophilus as the dominant species in inoculated SBM, irrespective of whether pre‐autoclaving was conducted or not.CONCLUSIONThis study demonstrates the feasibility of solid‐state fermentation with L. acidophilus under non‐sterile conditions to inactivate trypsin inhibitor and increase protein concentration and hydrolysate immunogen proteins into low‐molecular‐weight peptides in SBM. Lactobacillus acidophilus inoculum also inhibited the growth of undesirable bacteria. This knowledge contributes to our understanding of the potential applications of solid‐state fermentation with L. acidophilus in improving the nutritional quality of SBM. © 2024 Society of Chemical Industry.

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Effects of heating on protein quality of soybean flour devoid of Kunitz inhibitor and lectin

Cited by 54 publications

References 38 publications

Heat-treatment reduces anti-nutritional phytochemicals and maintains protein quality in genetically improved hulled soybean flour

Heat-treatment reduces anti-nutritional phytochemicals and maintains protein quality in genetically improved hulled soybean flour

Effect of extruded full-fat soybeans on performance, amino acids digestibility, trypsin activity, and intestinal morphology in broilers

Nutritional attributes and microbial metagenomic profile during solid‐state fermentation of soybean meal inoculated with Lactobacillus acidophilus under non‐sterile conditions

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