Nutrition Research and Practice

The Korean Nutrition Society (한국영양학회)
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Effect of heat treatment of digestion-resistant fraction from soybean on retarding of bile acid transport in vitro

  • Han, Sung-Hee (Institute of Life Science and Natural Resources, Korea University) ;
  • Lee, Seog-Won (Department of Food and Nutrition, Yuhan College) ;
  • Rhee, Chul (Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University)
  • Published : 2009.06.30
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Abstract

In this study, we investigated the heat effect of digestion-resistant fraction (RF) from soybean on retarding bile acid transport in vitro. The RFs from soybean retarded bile acid transport. A raw, unheated RF of soybean (RRF-SOY) was significantly more effective than the heated RF of soybean (HRF-SOY). The RS1 which physically trapped in milled grains and inaccessible to digestive enzyme after 18 hrs incubation level of content in RRF-SOY was found to be as high as 24.1% and after heating the RS1 of HRF-SOY was significantly reduced to 16.8%. The X-ray diffraction pattern of RF from soybean was altered after heat treatment. The RFs from soybean were characterized by peak at diffraction angles of $12.0^{\circ}$ and $20.0^{\circ}$ corresponding to RS content. Cellulose contents of RRF-SOY was 5% higher than that of HRF-SOY and pentosan contents of RRF-SOY was 5% higher than that of HRF-SOY, too. Whereas the hemicellulose content of RRF-SOY was 13% lower than HRF-SOY.

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References

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