fermentation of soy product

what is the advantage of soy

1.high protein content

2. contain protein favorable for human growth

what are the disadvantage of protein

1. bitterness taste

2. anti-nutritional factors

what are the antinutirtional factor

1. trypsin inhibitor

• it will bind to trypsin

• as a result, inhibit the enzymatic activity of trypsin, -             

• the protein digestion will be less efficient.

• As a result body will absorb less protein

phytic acid

-              This acid will acts as a mineral scavenger which bind to mineral -              As a result, the bioavalibility of mineral will decrease

lecin protein

1.        Haemagglutinins

-              The lectin protein will bind to the carbohydrate structure on the blood cell

-              This cause blood cell to stick together, affect normal blood flow.

1.        Damage to the gut lining

-              The lectin will bind to the carbohydrate structure on the cell of intestinal wall, which will damages the cell

As a result, decrease absorption function of the intestine.

Flatulence causing oligosaccharides

-              Soybean contain stachyose, which composed of

Gal-gal-glu-fru (oligosaccharides which is hard to digest)

-              However, human body lack of a-galactosidase enzyme to hydrolyses this molecule

-              oligosaccharides will pass down to the large intestine and fermented by intestinal microbes which cause gas production

this will lead to flatulence