Masters Theses

Date of Award

12-1978

Degree Type

Thesis

Degree Name

Master of Science

Major

Food Science and Technology

Major Professor

J. L. Collins

Committee Members

S. D. Cunningham, R. L. Murphee, H. O. Jaynes

Abstract

The objective of this investigation was to determine the effect of boiling water on the inactivation of trypsin inhibitor in green vegetable-type soybeans and to determine the effect of feeding the heat-treated soybeans to rats on weight gain, protein efficiency ratio, pancreas weight, liver weight, percentages of lipid and protein in the liver and histology of the pancreas. Trypsin inhibitor activity decreased rapidly with a short heating time. In soybeans heated one minute, 62% of the TIA was destroyed, whereas in soybeans heated nine minutes, 96% of the TIA was destroyed. Rats fed raw soybeans weighed less than rats fed heated soybeans or casein. An inverse relationship was found between increased weight gain and decreased TIA as heating time was extended. Protein efficiency ratio (PER) increased as the heating time was extended. The PER of raw and heated soybeans was lower than the PER of casein. The pancreas weight of rats fed raw soybeans was greater than that of rats fed heated soybeans or casein. The pancreas weight of rats fed heated soybeans was not different from that of rats fed casein. The occurrence of pancreatic hypertrophy in rats fed raw soybeans and a decrease in pancreatic hypertrophy in rats fed heated soybeans are related to inactivation of trypsin inhibitor. Histological examination of the enlarged pancreas of rats fed under heated soybeans indicated that enlargement is due to an increase in the number of cells or hyperplasia. The liver weight of rats fed raw soybeans was less than that weight of rats fed heated soybeans or casein. There was a trend for increased liver weight as heating time was extended. The lipid content of liver of rats fed raw soybeans was greater than that of rats fed heated soybeans or casein. In general, there was no trend relating heat treatment to lipid content of rat liver, other than the finding that raw soybeans produced the largest amount of lipid. Rats fed raw soybeans had less protein in their livers than the rats fed heated soybeans or casein. There was a trend for an increase in protein content as the heating time was extended. The measurement of various physiological responses in rats fed raw and heat-treated soybeans indicates that holding soybeans in boiling water for nine minutes is adequate to inactivate the trypsin inhibitor, although additional time is needed to achieve maximum protein efficiency ratio.

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