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Assessment of soy genotype and processing method on trypsin inhibitors, urease and lectins content of tofu.

Natural product research - 1 Dec 2024

Stanojević Sladjana P, Kostić Aleksandar Ž, Milinčić Danijel D, Pešić Mirjana B

Abstract excerpt

Tofu has a high nutritional value, but it may also contain components that may have an antinutritional effect, such as trypsin inhibitors (TI), lectins and ureases. The aim of this study was to investigate the influence of the hydrothermal-cooking process of soybean in combination with commercial chymosin-pepsin rennet on the content and activity of TI, urease and lectins in tofu. High total TI content was found...

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Identifiers

PMID: 37976506
DOI: 10.1080/14786419.2023.2280858

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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