Keywords
urease
protein solubility
phytic acid
How to Cite
Abstract
The present work analyzed the effect of dry heat on grains from different soybean cultivars, and the indices of urease, protein solubility and dephosphorylation of phytic acid were determined. The grains were exposed to temperatures at 130ºC, 150ºC and 170ºC for 30 minutes, and then powdered. Analyses of urease, protein solubility, and inositol hexaphosphate, pentaphosphate, tetrafhosphate and triphosphate were carried out. The treatment of grains at 130ºC was insufficient to inactivate the urease activity, while the temperature at 170°C exceeded the appropriate limit; at 150°C desirable values were observed. The protein solubility differed among the employed temperatures (p < 0.05). Heating processing at 130°C was not appropriate, but at 150°C indicated to be suitable temperature, as the protein solubility values were between 70% and 85%. Inositol hexaphosphate content was 46% lower in the conventional cultivar. An average reduction of 37.7% for the IP6 was observed in treating the soybean grains at 150ºC, in comparison with 130ºC. The heating treatment at 150ºC for 30 minutes was the most adequate for processing the soybean, and for providing appropriate protein solubility, reduced urease activity and reduced concentration of inositol penta- and hexaphosphates, without affecting the inositol tetra- and tri-phosphates concentrations.References
1.Wilson TA, Nicolosi RJ, Kotyla T, Fleckinger B. Soy protein without isoflavones reduces aortic total and cholesterol ester concentrations greater than soy protein with isoflavones compared with casein in hypercholesterolemic hamsters. Nutr Res. 2007;27(8):498-504.
2. Bolon YT, Joseph B, Cannon SB, Graham MA, Diers BW, Farmer AD et al. Complementary genetic and genomic approaches help characterize the linkage group I seed protein QTL in soybean. BMC Plant Biol. 2010;3:10-41.
3. Lee SJ, Ahn JK, Khanh TD, Chun SC, Kim SL, Ro HM et al. Comparison of isoflavone concentrations in soybean (glycine max (L.) Merril) sprouts grown under two different light conditions.J Agric Food Chem. 2007;55:9415-21.
4. Xiao CW. Health effects of soy protein and isoflavones in humans. J Nutr. 2008;138:1244S-9S.
5. Martino HSD, Martins BR, Weaver CM, Bressan J, Esteves EA, Costa NMB. Zinc and iron bioavailability of genetically modified soybeans in rats. J Food Sci. 2007;72(9):689-95.
6. Huang H, Kwok KC, Liang HH. Inhibitory activity and conformation changes of soybean trypsin inhibitors induced by ultrasound. Ultrasonics Sonochem. 2008;15:724-30.
7. Mendes WS, Silva IJ, Fontes DO, Rodriguez NM, Marinho PC, Silva FO et al. Composição química e valor nutritivo da soja crua e submetida a diferentes processamentos térmicos para suínos em crescimento. Arq Bras Med Vet Zootec. 2004;56(2):207-13.
8. Wiriyaumpaiwong S, Soponronnarit S, Prachayawarakorn S. Comparative study of processes for full-fat soybeans. J Food Engin. 2004;65:371-82.
9. Brito CO, Albino LFT, Rostagno HS, Gomes PC, Dionizio MA, Carvalho DCO. Adição de complexo multienzimático em dietas à base de soja extrusada e dempenho de pintos de corte. Rev Bras Zootec. 2006;35(2):457-61.
10. Oliveira FN, Costa FGP, Silva JHV, Brandão PA, Júnior VSA, Nascimento GAJ et al. Desempenho de frangos de corte nas fases de crescimento e final alimentados com rações contendo soja integral extrusada em diferentes temperaturas. Rev Bras Zootec. 2005;34(6):1950-5.
11. Oliveira AC, Reis SMPM, Carvalho EM, Pimenta FMV, Rios KR, Paiva KC et al. Adições crescentes de ácido fítico à dieta não interferiram na digestibilidade da caseína e no ganho de peso em ratos. Rev Nutr Campinas. 2003;16(2):211-7.
12. Martinez-Valverde I, Periago M, Ros G. Significado nutricional de los compuestos fenólicos de la dieta. Arch Latinoam Nutr. 2000;50(1):5-18.
13. Martinez-Dominguez B, Gomes MVI, León FR. Ácido fítico: aspectos nutricionales e implicaciones analíticas. Arch Latinoam Nutr. 2002;52(3):219-31.
14. Kumar V, Sinha AK, Makkar HPS, Becker K. Dietary roles of phytate and phytase in human nutrition: A review. Food Chem. 2010;120:945-59.
15. Quirrenbach HR, Kanumfre F, Rosso ND, Carvalho Filho MA. Comportamento do ácido fítico na presença de Fe(II) e Fe (III). Ciênc Tecnol Alim. 2009;29(1):24-32.
16. Filgueiras CT, Soares AL, Shimokomaki M, Ida EI. Avaliação da atividade antioxidante do ácido fítico de germe de milho. Quím Nova. 2009;32(7):1787-91.
17. Olguin MC, Hisano N, D’Ottavio AE, Zingale MI, Revelant GC, Calderari SA. Nutritional and antinutritional aspects o fan Argentinian soy flour assessed on weanling rats. J Food Composit Anal. 2003;16:441-9.
18. Machado FPP, Queiróz JH, Oliveira MGA, Piovesan ND, Peluzio MCG, Costa NMB et al. Effects of heating on protein quality of soybean flour devoid of Kunitz inhibitor and lectin. Food Chem. 2008;107(2):649-55.
19. Ramos N, Lúquez J, Eyherabide G. Calidad de le harina de soja sometida a distintos tratamientos térmicos para inactivar los factores antinutricionales. Tecnol Proces. 2006:681-3.
20.AOAC. Association of Official Analytical Chemists. Official methods of analysis of the AOAC International. 16th ed. Maryland, 1997.
21. AOCS. American Oil Chemists Society. Tentative method Ba 9-58 – Urease activity. In: Smith AK, Circle SJ. Soybeans: chemistry and technology. 1978; 1:454-5.
22. Brasil. Diário Oficial da União. Portaria de 4 de setembro de 1991 que estabelece os Métodos Analíticos para Controle de Alimentos para uso Animal. DOU número 108 de 17 de setembro de 1991. 1991; 19813.
23. AOAC. Association of Official Analytical Chemists. Official methods of analysis of the AOAC International. 15th ed. Washington, DC. 1990.
24. Sandberg A, Ahderinne R. HPLC method for determination of inositol tri-, tetra-, penta-, hexaphosphates in foods and intestinal contents. J Food Sci. 1986;51:547-50.
25. SAS. System for Windows. Version 9.00. Cary, North Caroline: SAS Institute, 2002.
26. Araba M, Dale NM. Evaluation of protein solubility as an indicator of overprocessing of soybeans meal. Poult Sci. 1990;69: 76-82.
27. Esteves EA, Martino HSD, Oliveira FCE, Bressan J, Costa NMB. Chemical composition of a soybean cultivar lacking lipoxygenases (lox2 and lox3). Food Chem. 2010;122(1):238-42.
28. Monteiro MRP, Costa NMB, Oliveira MGA, Pires CV, Moreira MA. Qualidade proteíca de linhagens de soja com ausência do Inibidor de Tripsina Kunitz e das isoenzimas Lipoxigenases. Rev Nutr. 2004;17(2):195-205.
29.Mendes FQ, Oliveira MGA, Cardoso LR, Costa NMB, Sant’ana RCO. Digestibilidade protéica e caracterização bromatológica de linhagens de soja com ausência ou presença do inibidor de tripsina kunitz e das isozimas lipoxigenases. Biosci J. 2007;23(1):14-21.
30. Morais RMA, José IC, Ramos FG, Barros EG, Moreira MA. Caracterização bioquímica de linhagens de soja com alto teor de proteína. Pesq Agropec Bras. 2006;41(5):725-9.
31.Ciabotti S, Barcellos MFP, Mandarino JMG, Tarone AG. Avaliação química e bioquímica dos grãos, extratos e tofus de soja comum e de soja livre de lipoxigenase. Ciênc Agrotéc. 2006;30(5):920-9.
32. Carvalho WL, Oliveira MGA, Barros EG, Moreira MA Lipoxygenases affect protease inhibitor levels in soybean seeds. Plant Physiol Biochem. 1999;37:497-501.
33. Silva OC, Andrade GF, Dantas MIS, Costa NMB, Peluzio MCG, Martino HSD. Influência do processamento na qualidade protéica de novos cultivares de soja destinados à alimentação humana. Rev Nutr. 2010; 23(3):389-97.
34. Perilla NS, Cruz MP, de Belalcázar F, Diaz GJ. Effect of temperature of wet extrusion on the nutricional value of full-fat soybeans for broiler chickens. Brit Poultry Sci. 1997;3(4)8:412-6.
35. Silva MR, Silva MAAP. Aspectos nutricionais de fitatos e taninos. Rev Nutr. 1999;12(1):5-19.
36. Souza CMMCA. Mecanismos fisiológicos e bioquímicos de regulação da biossíntese de ácido fítico em grãos de dois genótipos de feijoeiro (Phaseolus vulgaris L.). [tese de doutorado] Piracicaba: 2003. Universidade de São Paulo.
37. Kumar V, Rani A, Pandey V, Chauhan GS. Changes in lipoxygenase isozymes and trypsin inhibitor activity in soybean during germination at different temperatures. Food Chem. 2006;99:563-8.
38. Carvalho AW. Caracterização nutricional, biodisponibilidade de ferro e qualidade protéica de novo cultivar de soja sem lipoxigenases e de elevado teor protéico. [dissertação de mestrado]. Viçosa: Universidade Federal de Viçosa, 2009.
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright (c) 2010 Instituto Adolfo Lutz Journal