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| 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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| 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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| 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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| 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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| 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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