|
KMID : 1007520080170010161
|
|
Food Science and Biotechnology
2008 Volume.17 No. 1 p.161 ~ p.165
|
|
|
Effect of Cultivars and Cooking Methods on the Trypsin Inhibitor Activities of Potatoes
|
|
Kim Mi-Yeon
Son Chan-Wok
Shim Hyun-Jung
Lee Jeung-Hee
Lee Kun-Jong
Sok Dai-Eun
Kim Hyoung-Chin
Yoon Won-Kee
Kim Hwan-Mook
Kim Mee-Ree
|
|
|
Abstract
|
|
|
|
The trypsin inhibitor activities (TIA) of various potato cultivars were evaluated by measuring the inhibition of trypsin inhibitor activity using N-benzoyl-DL-arginine-p-nitroanilide (BAPNA) as substrate. The TIA values of 5 potato cultivars (1.99 to 2.88 mg/g) were significantly different among cultivars (p<0.05). When the TIA values of commercially processed potatoes were determined, no TIA was detected. During cooking, the IT50 (time required to reach 50% inhibition of TIA) values were decreased as heating temperature and time increased. The IT50 of moist heating was estimated to be 0.34 min at 100℃, whereas for deep-fat frying the IT50 was 0.13 min at 180℃ and 5.28 min for oven baking at 100℃. The IT50 value of microwave cooking was 0.194 min at medium heat, and which was similar to that of pressure cooking at 120℃ (0.185 min). Moreover, there was a negative relationship between temperature (≥80℃) and IT50 values (R2=0.99, p<0.01). The TIA of potato was completely inactivated by moist heating at 100℃ within 5 min, whereas the pressure cooking at 120℃ and deep-fat frying at 180℃ within 60 and 30 sec, respectively. Based on our results, deep-fat frying is the most effective cooking method to reduce TIA in potatoes.
|
|
|
KEYWORD
|
|
|
potato, trypsin inhibitor activity, cultivar, cooking
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|