日本市售大豆制品中的胰蛋白酶抑制剂活性。

Trypsin inhibitor activity in commercial soybean products in Japan.

作者信息

Miyagi Y, Shinjo S, Nishida R, Miyagi C, Takamatsu K, Yamamoto T, Yamamoto S

机构信息

Department of Nutrition, Faculty of Medicine, University of the Ryukyus, Okinawa, Japan.

出版信息

J Nutr Sci Vitaminol (Tokyo). 1997 Oct;43(5):575-80. doi: 10.3177/jnsv.43.575.

DOI:10.3177/jnsv.43.575

PMID:9505242

Abstract

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/100 g, 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 degrees 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 degrees 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.

摘要

动物研究已报道了大豆中胰蛋白酶抑制剂（TI）对预防癌症的作用。然而，日常生活中活性TI的实际摄入量尚不清楚。在本实验中，我们测定了各种大豆制品中的TI活性以及一些加工因素对TI活性的影响。全豆中的平均TI活性为4819 U/100 g，与全豆相比，各制品中TI活性的平均残留百分比分别为：嫩豆腐2.5%、绢豆腐3.4%、木棉豆腐4.3%、十胜豆腐7.9%、豆浆13.0%、纳豆0.7%、酱油0.8%和味噌0.3%。将豆浆在100℃加热时，TI活性在10分钟时降至11%，在20分钟时降至5%。在75℃和100℃的水浴中加热豆浆15分钟后，TI活性分别降至35%和12%。豆腐的TI活性与残留乳清成正比。用于大豆蛋白凝固和消泡的化学物质对TI活性影响较小。结果表明，大豆制品保留了全豆2.5 - 12.5%的TI活性，并且人类在日常生活中摄入了一些活性TI。