Sheesh. And I thought I was done with grad school.
OK. Here you go.
Liener IE, Kakade, ML. Protease Inhibitors. In Irvin E. Liener, ed. Toxic Constituents of Plant Foodstuffs (NY, Academic Press, Second edition, 1980) 49,55.[/quote]
Maybe you should go back to school and understand the term “peer reviewed research” rather than a book?
but seeing as you are meaning a trypsin inhibitor, something most legumes (including peanuts) and vegetables in general have, not just soya
Now show us the amino acid uptake compared with casein (which also has trypsin inhibitor activity, just not quite as much as vegetable sources). Usually a higher percentage of soy amino acid (from soya meal, not isolate) appears in portal circulation…
And no, I don’t think you’v proven there’s methionone in the thing just because the government says so. Read about food politics and understand how the world beyond your university really works. Why don’t you show me some peer reviewed work that states it does have it.[/quote]
a government consipracy is why they show methionine in beans? do you wrap you head in tinfoil as well?
here goes one, there are others but this was the first one outta my box.
Arch Latinoam Nutr. 1978 Jun;28(2):155-68. Related Articles, Links
Production and nutritive value of soybeans.
Soybean world production has been increasing at a rate of 5.2% per year (average yield is around 1,400 kg/ha). This production has been solely used for oil extraction and the protein meal obtained for animal rations, but lately it is being used for human consumption. Brazil, the third largest producer, has had a yearly rate of production increase of 32% in the last years. Average yields in Brazil are still low (around 1,500 kg/ha), but in experimental results, yields over 3,000 kg/ha have been obtained. Some problems needstill to be solved, such as obtention of adapted varieties, soil fertility, adequate agronomic practices, damage by insects and diseases. Protein and oil contents are highly negative correlated, they are genetically controlled and can also be influenced by environmental conditions and agronomic practices. To breed for high protein (above 48%) enhances a decrease in oil and yield, but new varieties containing 43% protein and with a good yielding capacity have been developed lately. Methionine content varies from 1.0 to 1.6% g/16g N; there is a correlation of 0.56 to 0.58 between methionine in the protein and protein in the seed. Particular attention has been given to toxic factors such as trypsin inhibitors, whose action is related to the availability or utilization of methionine; this effect, however, can be eliminated by heat.