Claim · model-written summary
Urease activity of full-fat soybean was 0.071 mg N/g/minute.
- Taxon
- soybean
Glycine maxe2 - Material
- full-fat soybeane2
- Outcome
- UAe0
- Value
- 0.071 mg N/g/minutee2
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“These values are in the same order for for full-fat soybean, 9.60 mg/g, 0.071 mg N/g/minute and 4.43 mg/g”
e0“The average TIA, UA and CR values in soybean meal of the soya produced in Turkey used in the experiment, were found to be 2.59 mg/g, 0.05 mg N/g/minute and 4.39 mg/g, respectively”
Title
The Estimation of Trypsin Inhibitor Activities in Soybean Meals Produced in Turkey
Renan Şeker; Şakir Doğan Tuncer Selcuk Journal of Agricultural and Food Sciences 2020. doi:10.15316/sjafs.2020.206
Other claims from this paper (14)
- Observation Average TIA in soybean meal produced in Turkey was 2.59 mg/g.
- Observation Average urease activity in soybean meal produced in Turkey was 0.05 mg N/g/minute.
- Observation Average cresol red value in soybean meal produced in Turkey was 4.39 mg/g.
- Observation TIA of imported soybean meal was 1.62 mg/g.
- Observation Urease activity of imported soybean meal was 0.082 N/g/minute.
- Observation Cresol red value of imported soybean meal was 4.45 mg/g.
- Observation TIA of full-fat soybean was 9.60 mg/g.
- Observation Cresol red value of full-fat soybean was 4.43 mg/g.
- Intervention effect Autoclaving raw soybean for 35 minutes at 100 to 130°C decreased TIA from 23.20 to 0.20 mg/g.
- Intervention effect Autoclaving raw soybean decreased urease activity from 8.40 to 0.00 mg N/g/min.
- Intervention effect Autoclaving raw soybean increased cresol red value from 2.42 to 4.95 mg/g.
- Intervention effect Dry heat at 100 to 130°C decreased TIA of raw soybean from 30.00 to 22.74 mg/g.
- Intervention effect Dry heat decreased urease activity of raw soybean from 8.87 to 4.62 mg N/g/min.
- Intervention effect Dry heat increased cresol red value of raw soybean from 3.03 to 3.28 mg/g.