Abstract
Processing and nutrient quality evaluation of defatted soy meat
Highlights
Soybean is one of the most economical and valuable agricultural commodities due to its unique chemical composition
Genistein is a powerful inhibitor of tyrosine carry additional small molecular modifiers, such as kinase activity in vitro [9] more importantly, genistein could act as an anti-oxidant and anti-browning agents in vivo and in vitro [10]
Despite the high nutritional value of soybean and soy products, there are many compounds in the soybean that could interfere with protein quality including protease inhibitors, phytic acid and lipoxygenase enzymes [11]
Summary
Soybean is one of the most economical and valuable agricultural commodities due to its unique chemical composition. The presence of natural anti-nutrients, such as trypsin inhibitors (TI), lectins, phytic acids and indigestible oligosaccharides, has limited soybean and its products consumption. Despite the high nutritional value of soybean and soy products, there are many compounds in the soybean that could interfere with protein quality including protease inhibitors, phytic acid and lipoxygenase enzymes [11]. The presence of protease inhibitors, Kunitztrupsin inhibitor (KTI) and Browman-Birk inhibitor of chymotrypsin (BBI) results the reduction in protein digestibility limiting the availability of essential amino acids such as trypsin [12,13]. In the diet of developed countries, significant reduction in meat consumption (>40%) is possible without risk of lack of micro -nutrients normally supplied through meat products. Soybeans might be transforming into different verities of soy foods to provide high nutrition and digestible products. Mazumder AR (2018) Processing and nutrient quality evaluation of defatted soy meat
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