Abstract
This study was conducted in order to determine the nutrient contents and some anti-nutritional factors of of soybean and soybean meal produced in the Adana province of Turkey and imported from various countries. Totally 8 samples, consisting of 5 soybean meals, 1 full-fat soybean meal, 2 raw soybeans, were used in this study as research materials. The trypsin inhibitor activities (TIA) and urease activities (UA) were determined as anti-nutritional factors. Additionally, the degrees of changes in these factors were analyzed in the soybeans which were exposed to heat, humidity and pressure. Besides, the cresol red (CR) test was used to estimate the toasting degree of the samples and to compare with other analysis results. 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. TIA, UA and CR values are determined for the imported soybean meal are 1.62 mg/g, 0.082 N/g/minute and 4.45 mg/g respectively. 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. TIA values of raw soybean (1) which were autoclaved for 35 minutes at 100°C, 110°C, 120°C and 130°C were found as 23.20, 10.27, 2.91, 0.53 and 0.20 mg/g respectively. UA values for same raw soybeans were detected as 8.40, 2.36, 0.23, 0.00 and 0.00 mg N/g/min and CR values were found as 2.42, 2.42, 4.22, 4.46 and 4.95 mg/g respectively. TIA values were 30.00, 27.12, 26.74, 26.29 and 22.74 mg/g in the raw Soybean sample that was subjected to dry heat (heated at 100°C, 110°C, 120°C, 130°C). In the raw soybean sample, where dry heat was applied, the UA values were started with no heat applied, respectively, 8.87, 8.87, 8.80, 8.75 and 4.62 mg N/g/min; CR values were found as 3.03, 3.07, 3.07, 3.22 and 3.28 mg/g in the same order.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by-nc-nd. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 15
Claim · model-written summary
Average TIA in soybean meal produced in Turkey was 2.59 mg/g.
- Taxon
- soybean
Glycine maxe0 - Outcome
- TIAe0
- Value
- 2.59 mg/ge0
- Setting
- Turkeye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
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”
Claim · model-written summary
Average urease activity in soybean meal produced in Turkey was 0.05 mg N/g/minute.
- Taxon
- soybeanGlycine maxe0
- Outcome
- UAe0
- Value
- 0.05 mg N/g/minutee0
- Setting
- Turkeye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
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”
Claim · model-written summary
Average cresol red value in soybean meal produced in Turkey was 4.39 mg/g.
- Taxon
- soybeanGlycine maxe0
- Outcome
- CRe0
- Value
- 4.39 mg/ge0
- Setting
- Turkeye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
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”
Claim · model-written summary
TIA of imported soybean meal was 1.62 mg/g.
- Taxon
- soybeanGlycine maxe1
- Material
- imported soybean meale1
- Outcome
- TIAe1
- Value
- 1.62 mg/ge1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“TIA, UA and CR values are determined for the imported soybean meal are 1.62 mg/g, 0.082 N/g/minute and 4.45 mg/g respectively”
Claim · model-written summary
Urease activity of imported soybean meal was 0.082 N/g/minute.
- Taxon
- soybeanGlycine maxe1
- Material
- imported soybean meale1
- Outcome
- UAe1
- Value
- 0.082 N/g/minutee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“TIA, UA and CR values are determined for the imported soybean meal are 1.62 mg/g, 0.082 N/g/minute and 4.45 mg/g respectively”
Claim · model-written summary
Cresol red value of imported soybean meal was 4.45 mg/g.
- Taxon
- soybeanGlycine maxe1
- Material
- imported soybean meale1
- Outcome
- CRe1
- Value
- 4.45 mg/ge1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“TIA, UA and CR values are determined for the imported soybean meal are 1.62 mg/g, 0.082 N/g/minute and 4.45 mg/g respectively”
Claim · model-written summary
TIA of full-fat soybean was 9.60 mg/g.
- Taxon
- soybeanGlycine maxe2
- Material
- full-fat soybeane2
- Outcome
- TIAe0
- Value
- 9.60 mg/ge2
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”
Claim · model-written summary
Urease activity of full-fat soybean was 0.071 mg N/g/minute.
- Taxon
- soybeanGlycine maxe2
- Material
- full-fat soybeane2
- Outcome
- UAe0
- Value
- 0.071 mg N/g/minutee2
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”
Claim · model-written summary
Cresol red value of full-fat soybean was 4.43 mg/g.
- Taxon
- soybeanGlycine maxe2
- Material
- full-fat soybeane2
- Outcome
- CRe0
- Value
- 4.43 mg/ge2
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”
Claim · model-written summary
Autoclaving raw soybean for 35 minutes at 100 to 130°C decreased TIA from 23.20 to 0.20 mg/g.
- Taxon
- soybeanGlycine maxe3
- Material
- raw soybeane3
- Treatment
- autoclaved for 35 minutes at 100°C, 110°C, 120°C and 130°Ce3
- Outcome
- TIA valuese3
- Direction
- decreaseinferrede3
- Value
- 23.20, 10.27, 2.91, 0.53 and 0.20 mg/ge3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“TIA values of raw soybean (1) which were autoclaved for 35 minutes at 100°C, 110°C, 120°C and 130°C were found as 23.20, 10.27, 2.91, 0.53 and 0.20 mg/g respectively”
Claim · model-written summary
Autoclaving raw soybean decreased urease activity from 8.40 to 0.00 mg N/g/min.
- Taxon
- soybeanGlycine maxe3
- Treatment
- autoclaved for 35 minutes at 100°C, 110°C, 120°C and 130°Ce3
- Outcome
- UA valuese4
- Direction
- decreaseinferrede4
- Value
- 8.40, 2.36, 0.23, 0.00 and 0.00 mg N/g/mine4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“TIA values of raw soybean (1) which were autoclaved for 35 minutes at 100°C, 110°C, 120°C and 130°C were found as 23.20, 10.27, 2.91, 0.53 and 0.20 mg/g respectively”
e4“UA values for same raw soybeans were detected as 8.40, 2.36, 0.23, 0.00 and 0.00 mg N/g/min and CR values were found as 2.42, 2.42, 4.22, 4.46 and 4.95 mg/g respectively”
Claim · model-written summary
Autoclaving raw soybean increased cresol red value from 2.42 to 4.95 mg/g.
- Taxon
- soybeanGlycine maxe3
- Treatment
- autoclaved for 35 minutes at 100°C, 110°C, 120°C and 130°Ce3
- Outcome
- CR valuese4
- Direction
- increaseinferrede4
- Value
- 2.42, 2.42, 4.22, 4.46 and 4.95 mg/ge4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“TIA values of raw soybean (1) which were autoclaved for 35 minutes at 100°C, 110°C, 120°C and 130°C were found as 23.20, 10.27, 2.91, 0.53 and 0.20 mg/g respectively”
e4“UA values for same raw soybeans were detected as 8.40, 2.36, 0.23, 0.00 and 0.00 mg N/g/min and CR values were found as 2.42, 2.42, 4.22, 4.46 and 4.95 mg/g respectively”
Claim · model-written summary
Dry heat at 100 to 130°C decreased TIA of raw soybean from 30.00 to 22.74 mg/g.
- Taxon
- soybeanGlycine maxe5
- Material
- raw Soybean samplee5
- Treatment
- dry heat (heated at 100°C, 110°C, 120°C, 130°C)e5
- Outcome
- TIA valuese5
- Direction
- decreaseinferrede5
- Value
- 30.00, 27.12, 26.74, 26.29 and 22.74 mg/ge5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“TIA values were 30.00, 27.12, 26.74, 26.29 and 22.74 mg/g in the raw Soybean sample that was subjected to dry heat (heated at 100°C, 110°C, 120°C, 130°C)”
Claim · model-written summary
Dry heat decreased urease activity of raw soybean from 8.87 to 4.62 mg N/g/min.
- Taxon
- soybeanGlycine maxe6
- Treatment
- dry heate6
- Outcome
- UA valuese6
- Direction
- decreaseinferrede6
- Value
- 8.87, 8.87, 8.80, 8.75 and 4.62 mg N/g/mine6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“In the raw soybean sample, where dry heat was applied, the UA values were started with no heat applied, respectively, 8.87, 8.87, 8.80, 8.75 and 4.62 mg N/g/min; CR values were found as 3.03, 3.07, 3.07, 3.22 and 3.28 mg/g in the same order”
Claim · model-written summary
Dry heat increased cresol red value of raw soybean from 3.03 to 3.28 mg/g.
- Taxon
- soybeanGlycine maxe6
- Treatment
- dry heate6
- Outcome
- CR valuese6
- Direction
- increaseinferrede6
- Value
- 3.03, 3.07, 3.07, 3.22 and 3.28 mg/ge6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“In the raw soybean sample, where dry heat was applied, the UA values were started with no heat applied, respectively, 8.87, 8.87, 8.80, 8.75 and 4.62 mg N/g/min; CR values were found as 3.03, 3.07, 3.07, 3.22 and 3.28 mg/g in the same order”
The same questions in other papers
heat · physiology: enzyme activity · Glycine max (soybean)Positive and negative results
2 papers in the same direction as this paper · 2 in the opposite direction
- negative
- negative
- positive
1 paper more in this group
See all 5 papers →heat · molecular: metabolites · Glycine max (soybean)Positive and negative results
13 papers in the same direction as this paper · 7 in the opposite direction · 1 reporting no difference from an alternative
- negative
- negative
- negative
18 papers more in this group
See all 22 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.