SOME ANTINUTRITIONAL FACTORS IN MORINGA-PEREGRINA (AL-YASSAR OR AL-BAN) AND SOYBEAN PRODUCTS

被引：14

作者：

ALKAHTANI, HA

机构：

[1] Food Science Department, King Saud University, Riyadh, 11451

来源：

JOURNAL OF FOOD SCIENCE | 1995年 / 60卷 / 02期

关键词：

SOYBEAN; ANTINUTRIENTS; FLOUR; PROTEIN CONCENTRATE; TRYPSIN;

D O I：

10.1111/j.1365-2621.1995.tb05680.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Moringa peregrina and soybean defatted flours, protein concentrates, and isolates were assayed for trypsin (TIA) and oc-amylase (AIA) inhibitor activities, phytic acid, tannin and chlorogenic acid contents, and in vitro protein digestibility (IVPD). TIA in M. peregrina defatted flour (MDF) was lower (P < 0.05) but more heat resistant than in soybean. AIA in MDF was lower than in soybean and inhibited pancreatic amylase more than bacterial amylase. Some M.peregrina products were higher in phytic acid but lower in chlorogenic acid than soybean. Tannin was low in all samples. IVPD was slightly lower for M.peregrina than for soybean.

引用

页码：395 / 398

页数：4

共 49 条

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