Liener I E
Department of Biochemistry, University of Minnesota, USA.
Arch Latinoam Nutr. 1996 Dec;44(4 Suppl 1):48S-54S.
The author recounts his personal trail of research which has ultimately led to better understanding of the factors which contribute to the poor nutritive value of unheated soybeans. Among the techniques that were employed were the isolation of a lectin from raw soybeans, the use of affinity chromatography to remove the trypsin inhibitors, and the nutritional evaluation of soybean varieties which lacked the lectin or the Kunitz trypsin inhibitor. Based on a consideration of the results obtained by these experiments, it was estimated that the trypsin inhibitors accounted for approximately 40% of the growth inhibition on raw soy, of which two-thirds could be attributed to the Kunitz inhibitor and one-third to the Bowman-Birk inhibitor. The soybean agglutinin was deemed responsible for 50% of the inhibition of growth, and the remaining 10% is most likely due to the poor digestibility of the undenatured protein.
作者讲述了他个人的研究历程，这一历程最终促成了对导致未加热大豆营养价值低的因素的更好理解。所采用的技术包括从生大豆中分离出一种凝集素、使用亲和色谱法去除胰蛋白酶抑制剂，以及对缺乏凝集素或库尼茨胰蛋白酶抑制剂的大豆品种进行营养评估。基于对这些实验所得结果的考量，据估计胰蛋白酶抑制剂约占生大豆生长抑制的40%，其中三分之二可归因于库尼茨抑制剂，三分之一归因于鲍曼-伯克抑制剂。大豆凝集素被认为导致了50%的生长抑制，其余10%很可能是由于未变性蛋白质的消化率低所致。
