Trypsin Inhibitor Activity in Commercial Soybean Products in Japan.

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概要

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• The effect of trypsin inhibitor (TI) in soybean on the prevention of cancer has been reported in animal studies. However, the actual intake of active TI in daily life is not known. In this experiment we measured TI activity in various soybean products and the effects of some factors of processing on the TI activity. Average TI activity in whole soybean was 4, 819 U/100g, and the average percentages of remaining activity in products against that of whole soybean were momen-tofu 2.5%, yose-tofu 3.4%, kinugoshi-tofu 4.3%, jyuten-tofu 7.9%, soymilk 13.0%, natto 0.7%, soy sauce 0.8% and miso 0.3%. By heating soymilk at 100°C, TI activity decreased to 11% at 10 min and 5 % at 20 min. After heating soymilk in a water-bath for 15 min at 75 and 100°C, TI activity decreased to 35 and 12%, respectively. The TI activity of tofu was proportional to the remaining whey. The effects of chemicals used for the coagulation of soy protein and foam-removal on TI activity were little. The results suggest that soybean products retain 2.5-12.5% TI activity of the whole soybean and that humans are consuming some active TI in their daily lives.

• 財団法人 学会誌刊行センターの論文

著者

• Miyagi Yuko

  Department of Cardiology, Rakuwakai Otowa Hospital

• Takamatsu Kiyoharu

  Fuji Oil Co. Ltd.

• MIYAGI Chika

  Department of Laboratory Medicine, Faculty of Medicine, University of the Ryukyus

• Yamamoto Shigeru

  Department Of Biology Faculty Of Science Kyushu University

• SHINJO Sumie

  Department of Nutrition, Faculty of Medicine, University of the Ryukyus

• NISHIDA Ryoko

  Department of Nutrition, Faculty of Medicine, University of the Ryukyus

• YAMAMOTO Takashi

  Fuji Oil Co. Applied Research Institute, Osaka 598, Japan

• MIYAGI Chika

  Department of Nutrition, Faculty of Medicine, University of the Ryukyus

• MIYAGI Yuko

  Department of Nutrition, Faculty of Medicine, University of the Ryukyus

• MIYAGI Chika

  Department of Biological Resource Sciences, Faculty of Agriculture

• TAKAMATSU Kiyoharu

  Fuji Oil Co. Applied Research Institute, Osaka 598, Japan

• SHINJO Sumie

  Department of Nutrition and Research Center of Comprehensive Medicine, Faculty of Medicine, University of the Ryukyus

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