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Characterization of Brazilian soybean quality and effect of the protease CIBENZA® DP100 on broiler digestibility using a commercial soybean meal. Repositório Alice
ARAÚJO, R. B.; RUIZ, J.; RODRIGUES, S.; KRABBE, E. L.; CHEN, J.; WEDEKIND, K..
bitstream/item/207425/1/final9116.pdf
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Trypsin inhibitor; Urease activity; Inibidor de tripsina; Atividade da urease; Solubilidade de proteínas; Frango de Corte; Digestibilidade; Soja; Aminoácido; Energia; Protein solubility; Amino acids; Energy.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1117239
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Dietary protein hydrolysate and trypsin inhibitor effects on digestive capacities and performances during early-stages of spotted wolffish: Suggested mechanisms ArchiMer
Savoie, A.; Le Francois, N. R.; Lamarre, S. G.; Blier, P. U.; Beaulieu, L.; Cahu, Chantal.
Growth rate is dependent upon adequate provision of amino acids especially in newly-hatched fish which experience very high growth rate. The replacement of a fraction of protein content by partially hydrolyzed (pre-digested) proteins was carried out and the digestive capacities and performances of larval/juvenile spotted wolffish (Anarhichas minor) were measured. The goal of this study was to verify whether the scope for growth is principally dictated by the proteolytic capacity of the digestive system by examining the effect of protein hydrolysates (PH) and trypsin inhibitor dietary inclusion on protein digestion/assimilation capacities, growth and survival. Four experimental diets were examined: C (control) I (supplemented with 750mg/kg soybean trypsin...
Tipo: Text Palavras-chave: Spotted wolffish; Anarhichas minor; Early-stages; Trypsin inhibitor; Protein hydrolysate; Digestive capacity; SBTI.
Ano: 2011 URL: http://archimer.ifremer.fr/doc/00033/14399/12088.pdf
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Efeito da proporcao soja:agua e aquecimento sobre rendimento e qualidade proteica do leite de soja. Repositório Alice
WANG, S.-H.; BIET, K.R.A.; BARROS, L.M.; SOUZA, N.L..
Com a finalidade de maximizar rendimento e qualidade proteica do leite de soja, foi otimizado seu preparo, variando-se a proporcao de soja:agua, bem como o processo de aquecimento durante sua obtencao. Por meio de analises quimicas e bioquimicas, verificou-se que o leite de soja extraido com proporcao de soja:agua de 1:10 e autoclavo (121.C) por 5 minutos apos coagem, mostrou maior extracao de proteina, nenhuma atividade do inibidor de tripsina, boa digestibilidade da proteina in vitro (86,41%), e alto valor de metionina disponivel (1,22g/16g de N), tendo, portanto, melhor qualidade proteica.
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Tratamento termico; Rendimento; Inibidor de tripsina; Digestibilidade in vitro; Metionina disponivel; Heating; Yield; Trypsin inhibitor; Digestibility; Available methionine.
Ano: 1997 URL: http://www.alice.cnptia.embrapa.br/handle/doc/89471
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Effect of harvest at different times of day on the physical and chemical characteristics of vegetable-type soybean Ciênc. Tecnol. Aliment.
Santana,Andréia Cristina; Carrão-Panizzi,Mercedes Concórdia; Mandarino,José Marcos Gontijo; Leite,Rodrigo Santos; Silva,Josemeyre Bonifácio da; Ida,Elza Iouko.
The objective of this study was to evaluate the effect of harvest at different times of day on the chemical and physical characteristics of vegetable-type soybean BRS 267 cultivar, harvested at the R6 stage (seed development) and to compare it with that on the grains harvested at the R8 stage (maturation). The pods of the BRS 267 cultivar were harvested at the R6 stage (at 8:00 AM, 12:00 AM, and 6:00 PM), the color parameters were evaluated, and the grains were analyzed for chemical composition, activity inhibitor trypsin, phytic acid content, starch, sugars, fatty acids, and isoflavones. No differences were observed among the different harvest times in terms of the chemical constituents of vegetable-type soybean BRS 267 cultivar harvested at the R6 stage....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Vegetable-type soybean; Centesimal composition; Phytic acid; Trypsin inhibitor; Isoflavones.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200022
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Effect of harvest at different times of day on the physical and chemical characteristics of vegetable-type soybean. Repositório Alice
SANTANA, A. C.; CARRÃO-PANIZZI, M. C.; MANDARINO, J. M. G.; LEITE, R. S.; SILVA, J. B. da; IDA, E. I..
2012
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Vegetable-type soybean; Centesimal composition; Phytic acid; Trypsin inhibitor; Isoflavones; Soja tipo hortaliça; Composição centesimal; Ácido fítico; Inibidor de tripsina; Isoflavonas; Alimentação humana.
Ano: 2012 URL: http://www.alice.cnptia.embrapa.br/handle/doc/931009
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Evaluation of the shelf-life of vegetable-type soybean pods BABT
Santana,Andréia Cristina; Carrao-Panizzi,Mercedes Concordia; Mandarino,José Marcos Gontijo; Leite,Rodrigo Santos; Silva,Josemeyre Bonifácio da; Ida,Elza Iouko.
The shelf-life of the vegetable-type soybean pods stored under different conditions was evaluated by chemical characteristics and color. The pods were harvested in the R6 stage and stored either at 30 or 7ºC for 9 d. After the storage period, the pods were blanched and threshed, and the immature green grains were used for the analysis. The protein content decreased after 6 d of storage at 7ºC. There was no difference in the lipid content after the storage at 30 and 7ºC for 9 d. The starch and sucrose contents decreased after the first day of storage at 30ºC. There was no difference in trypsin inhibitor activity until 6 d of storage at 30 and 7ºC. The green color of the pods that was an indication of the quality that was maintained when stored at 7ºC during...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Vegetable-type soybean; Sucrose; Starch; Trypsin inhibitor; Color.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000400015
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Evaluation of the shelf-life of vegetable-type soybean pods. Repositório Alice
SANTANA, A. C.; CARRÃO-PANIZZI, M. C.; MANDARINO, J. M. G.; LEITE, R. S.; SILVA, J. B. da; IDA, E. I..
2012
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Vegetable-type soybean; Sucrose; Starch; Trypsin inhibitor; Color; Soja; Alimentação humana; Amido; Inibidor de tripsina.
Ano: 2012 URL: http://www.alice.cnptia.embrapa.br/handle/doc/930997
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Extraction and isolation of anti-tryptic castor-bean (Ricinus communis L.) substances and their effects on Spodoptera frugiperda (Smith, 1797) (Lepidoptera: Noctuidae) Chilean J. Agric. Res.
Ramos,Vinicius; Alves,Dejane; Braga,Mariana; Carvalho,Geraldo; Santos,Custódio.
The search for alternative methods aiming to the control of agricultural pests that cause less environmental impact has been a recurring theme in several studies. For this purpose, the factors influencing the extraction and isolation of the trypsin inhibitor found in castor-bean (Ricinus communis L.) cake and seeds were studied, and its effect on the development of fall armyworm Spodoptera frugiperda (Smith, 1797) was evaluated. Therefore, the type and proportion of the solvent (w/v), extraction period and oil content were evaluated. The castor-bean cake extract with oil content of 20% in water at a ratio 1:40 (w/v) for 30 min showed the greatest trypsin inhibition, with 21.23 mUTI g-1 seed. The isolation of the trypsin inhibitor contained in the extract...
Tipo: Journal article Palavras-chave: Zea mays; Fall armyworm; Ricinus communis; Trypsin inhibitor; Alternative control.
Ano: 2013 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392013000200007
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Fatores antinutricionais e coeficientes de digestibilidade aparente da proteína de produtos de soja para o pacu (Piaractus mesopotamicus) - doi: 10.4025/actascianimsci.v32i3.5819 Animal Sciences
Stech, Marcia Regina; FCAV-UNESP; Carneiro, Dalton José; Unesp - Jaboticabal; Carvalho, Maria Regina Barbieri de; Unesp-Jaboticabal.
Este estudo teve como objetivo determinar as atividades dos inibidores de tripsina, hemaglutinante e teores de taninos no farelo de soja e na soja crua e processada, e avaliar o coeficiente de digestibilidade aparente da fração proteica para juvenis de pacu. Os coeficientes de digestibilidade aparente da proteína da soja crua, extrusada, tostada e macerada foram determinadas usando óxido de cromo (0,5%) como marcador. Foi elaborada dieta de referência com 26% de proteína bruta e 4.352 kcal kg-1, e a cada alimento avaliado foram substituídas 30% da dieta-teste. As fezes foram coletadas por pressão abdominal. Todos os produtos analisados apresentaram fatores antinutricionais, mas foi observada menor atividade de inibidor de tripsina no farelo de soja. Sojas...
Tipo: Análise laboratorial Palavras-chave: 5.04.03.02-8 Hemaglutinina; Inibidor tripsina; Processamento da soja; Tanino Avaliação de Alimentos para Animais Hemmaglutinin; Trypsin inhibitor; Soybean process; Tannin.
Ano: 2010 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/5819
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Heat-treatment reduces anti-nutritional phytochemicals and maintains protein quality in genetically improved hulled soybean flour Ciênc. Tecnol. Aliment.
Carvalho,Ariela Werneck de; Natal,Dorina Isabel Gomes; Silva,Cassiano Oliveira da; Dantas,Maria Inês de Souza; Barros,Everaldo Gonçalves de; Ribeiro,Sônia Machado Rocha; Costa,Neuza Maria Brunoro; Martino,Hércia Stampini Duarte.
The soybean is a protein source of high biological value. However, the presence of anti-nutritional factors affects its protein quality and limits the bioavailability of other nutrients. The effect of heat-treatment, 150 ºC for 30 minutes, on hulled and hull-less soybean flour from the cultivar UFVTN 105AP on urease, trypsin inhibitor activity, protein solubility, amino acid profile, and in vivo protein quality was investigated. The treatment reduced the trypsin inhibitor activity and urease, but it did not affect protein solubility. Protein Efficiency Coefficient (PER) values of the flours were similar, and the PER of the hull-less soybean flour did not differ from casein. The Net Protein Ratio (NPR) did not differ between the experimental groups. The...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Amino acids; Trypsin inhibitor; Protein solubility.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200015
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Physical and chemical characteristics of soybean preserve as a function of maceration time and acetic acid Ciênc. Tecnol. Aliment.
TASSI,Adriana Luiza Wain; BENTO,Juliana Aparecida Correia; CALIARI,Márcio; SILVA,Vera Sônia Nunes da; PACHECO,Maria Teresa Bertoldo; SOARES JÚNIOR,Manoel Soares.
Abstract Food-type soybean, considered a functional and nutritious food, becomes an new alternative food in human nutrition, and its preserve is an option to the consumer market. The present study aims to verify the effect of maceration time of the grains and the acetic acid concentration in brine on the physical and chemical characteristics of a edible soybean preserves, and to evaluate the proximal composition, microbiological risk and sensory acceptance of the selected preserve. The methodology used was the response surface and the central composite rotational design. The presence of acetic acid in the brine was prejudicial to the quality of the edible soybean preserve - BRSMG 790A cultivar. The soybean preserve with the best characteristics was...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Glycine max (L.) Merrill; Texture; Total phenolic; Antioxidant activity; Amino acids; Trypsin inhibitor.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300552
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Produção de brotos de soja utilizando a cultivar BRS 216: caracterização físico-química e teste de aceitabilidade. Repositório Alice
OLIVEIRA, M. A. de; CARRÃO-PANIZZI, M. C.; MANDARINO, J. M. G.; LEITE, R. S..
2013
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Composição centesimal; Isoflavonas; Inibidor de tripsina; Análise sensorial; Proximate composition; Isoflavones; Trypsin inhibitor; Sensory analysis.
Ano: 2013 URL: http://www.alice.cnptia.embrapa.br/handle/doc/969143
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Purification and structural stability of a trypsin inhibitor from Amazon Inga cylindrica [Vell.] Mart. seeds Braz. J. Plant Physiol.
Calderon,Leonardo A; Almeida Filho,Humberto A; Teles,Rozeni C. L; Medrano,Francisco J; Bloch Jr,Carlos; Santoro,Marcelo M; Freitas,Sonia M.
Inga cylindrica Trypsin Inhibitor (ICTI) was purified as a single polypeptide chain by one step anion-exchange chromatography from a crude extract of Inga cylindrica (Vell.) Mart. seeds. ICTI is a 19.5 kDa protein presenting a remarkable inhibitory activity against bovine trypsin (EC 3.4.21.4) (Ki = 4.3 nM). Circular dichroism analysis revealed that this inhibitor is a β type protein (40.4% of β-strand; 24.6% of β-turn and 6.7% of α-helix) in accordance with properties displayed in Kunitz type inhibitors. ICTI is a thermal stable protein within a wide range of pH (1.6 to 10.0) exhibiting highest stability at pH 7.0 as indicated by Tm of 70.0 ºC and ΔG25 of 48.5 ± 0.7 kJ.mol-1. The values of ΔG25 at pH 1.6 (22.5 ± 1.2 kJ.mol-1) and pH 10.0 (31.5 ± 1.0...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Inga cylindrica [Vell.] Mart; Leguminosae; Mimosoideae; Protease inhibitor; Protein stability; Trypsin inhibitor.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1677-04202010000200001
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