Indian Society of Genetics & Plant Breeding
Soybean is regarded as “miracle bean” due to its
numerous uses as food, feed and health supplement.
However, acceptance of soy foods has been restricted
by the presence of kunitz trypsin inhibitor (KTI) in
soybean seeds. Kunitz trypsin inhibitor also known as
SBTI-A2 which constitutes 80% of the total trypsin
inhibitor activity, has been shown to be responsible for
growth inhibition, pancreatic hypertrophy and
hyperplasia in experimental animals [1-3]. Though KTI
is heat labile, however, heat treatment is not only cost
ineffective but also results in approximately 20% decline
in protein solubility [4]. Similarly, boiling of beans prior
to grinding with wheat (1:9) is essential while preparing
soy-supplemented chapatti flour. Therefore,
development of KTI-free soybean varieties which are
not yet available in India is expected to boost utilization
of soybean in food products.
Keywords: N/A
Year: 2011
Volume: 71
Issue: 4
Article DOI: N/A
Print ISSN: 0019-5200
Online ISSN: 0975-6906
Vineet Kumar, Anita Rani, Vaishali Mourya, Reena Rawal info_circle
Khushbu Verma, M. Shivakumar, S. K. Lal and Akshay Talukdar info_circle
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