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- Wang, H.L.; Swain, E.W.; Wallen, L.L.; Hesseltine, C.W.
- Journal of nutrition 1975 v.105 no.10 pp. 1351
- soybeans; fermentation; starter cultures; Rhizopus microsporus var. oligosporus; tempeh; free fatty acids; trypsin inhibitors; trypsin; extraction; ethanol; thin layer chromatography; infrared spectroscopy; health foods
- ... The trypsin-inhibitory activity observed in cooked soybeans fermented by Rhizopus oligosporus (fungus used in tempeh fermentation) has been examined. The active compounds have now been isolated by ethanol extraction and thin-layer chromatography and have been identified as free fatty acids by infrared spectroscopy and gas-liquid chromatography. Oleic, lineoleic, and linolenic acids are primarily r ...