Improving Digestibility of Soy Flour by Reducing Disulfide Bonds with Thioredoxin

dc.contributor.author Faris, Richard
dc.contributor.author Wang, Hui
dc.contributor.author Wang, Tong
dc.contributor.author Wang, Tong
dc.contributor.department Food Science and Human Nutrition
dc.date 2018-02-13T03:15:14.000
dc.date.accessioned 2020-06-30T03:59:28Z
dc.date.available 2020-06-30T03:59:28Z
dc.date.embargo 2013-11-03
dc.date.issued 2008-08-27
dc.description.abstract <p>The Kunitz trypsin inhibitor (KTI) and the Bowman−Birk inhibitor (BBI) of trypsin and chymotrypsin contain disulfide bonds. Glycinin, the major storage protein in soybeans also contains disulfide bonds. Treatment of soy white flour with a NADP−thioredoxin system (NTS) effectively reduced disulfide bonds in soy flour and increased protein digestibility by trypsin and pancreatin as measured by the pH stat method. Treatment of soy flour with NTS increased the digestibility compared to soy white flour by 29.3 and 60.6% for trypsin and pancreatin, respectively. NTS-treated soy flour had similar digestibility by trypsin to autoclaved soy flour and casein, but digestibility by pancreatin was less than autoclaved soy flour and casein. The degree of reduction by NTS was highly correlated to the degree of hydrolysis (DH) by trypsin (<em>R</em><sup>2</sup> = 0.93) and pancreatin (<em>R</em><sup>2</sup> = 0.99). The DH of NTS-treated soy flour by trypsin is reflective of both inactivation of trypsin inhibitors and overall protein digestibility while pancreatin hydrolysis is reflective of only overall protein digestibility.</p>
dc.description.comments <p>Posted with permission from <em>Journal of Agricultural and Food Chemistry</em>, 56, no. 16 (2008): 7146–7150, doi: <a href="http://dx.doi.org/10.1021/jf801136n" target="_blank">10.1021/jf801136n</a>. Copyright 2008 American Chemical Society.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/fshn_ag_pubs/3/
dc.identifier.articleid 1004
dc.identifier.contextkey 3479883
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath fshn_ag_pubs/3
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/37540
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/fshn_ag_pubs/3/Wang_2008_ImprovingDigestibilitySoy.pdf|||Fri Jan 14 23:16:17 UTC 2022
dc.source.uri 10.1021/jf801136n
dc.subject.disciplines Food Chemistry
dc.subject.disciplines Food Science
dc.subject.disciplines Human and Clinical Nutrition
dc.subject.keywords disulfide bond
dc.subject.keywords digestibility
dc.subject.keywords soy
dc.subject.keywords thioredoxin
dc.subject.keywords trypsin
dc.subject.keywords pancreatin
dc.subject.keywords pH stat
dc.title Improving Digestibility of Soy Flour by Reducing Disulfide Bonds with Thioredoxin
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isAuthorOfPublication 8abd4880-ae81-4395-8ebb-00addaf5f60a
relation.isOrgUnitOfPublication 4b6428c6-1fda-4a40-b375-456d49d2fb80
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