Conventional breeding of Kunitz-free soybean genotypes
2008
Srebrić, M., Maize Research Institute Zemun Polje, Belgrade-Zemun (Serbia) | Perić, V., Maize Research Institute Zemun Polje, Belgrade-Zemun (Serbia)
The soybean grain is important source of plant protein, especially for animal feeding, but it also contains undesirable components. Mature grain of conventional soybean varieties requires heat processing to break down activity of trypsin inhibitor before using as food or animal feed. At the same time, protein denaturation and other qualitative changes occur in soybean grain, especially if the temperature of heating is not controlled. Kunitz-trypsin inhibitor (KTI) is predominant antinutritional factor, which makes 30-50% of activity of trypsin inhibitor. KTI is present at a concentration of 104g/kg of total seed contents. Trypsin inhibitors inhibit activity of trypsin. The ingestion of row soybean meal by monogastric animal causes hyper production of protease and pancreatic hypertrophy, at the same time growth rate decreased. Mature grain of conventional soybean varieties requires heat processing to break down activity of trypsin inhibitor before using as food or animal feed. At the same time protein denaturation and other qualitative changes occur in soybean grain especially if the temperature of heating is not controlled. Four types of KTI have been identified in soybean grain. The three types (Tia, Tih and Tic) are inherited as codominant alleles in a multiple allelic system at a single locus. The absence of KTI is inherited as a recessive allele and has been designated ti.
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