The effect of thermal treatment of whole soybean flour on the conversion of isoflavones and inactivation of trypsin inhibitors

Author:

Andrade J.C.,Mandarino J.M.G.,Kurozawa L.E.,Ida E.I.

Funder

Fundação Araucária de Desenvolvimento Científico e Tecnológico do Paraná

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Métodos fisico-químicos para análise de alimentos;Adolfo Lutz Institute;São Paulo: Instituto Adolfo Lutz,2008

2. AOCS – American Oil Chemist’s Society (2009). Sampling and analysis of oilseed by-products. Trypsin inhibitor activity. AOCS Official Method Ba 12–75. Champaign, IL, EUA.

3. Trypsin-inhibitor and chymotrypsin-inhibitor studies with soybean extracts;Bainter;Journal of Agricultural Food Chemistry,1981

4. Kinetic model for studying the conversion and degradation of isoflavones during heating;Chien;Food Chemistry,2005

5. Genistein and daidzein prevent diabetes onset by elevating insulin level and altering hepatic gluconeogenic and lipogenic enzyme activities in non-obese diabetic (NOD) mice;Choi;Diabetes/Metabolism Research and Reviews,2008

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