Free fatty acids identified as antitryptic factor in soybeans fermented by Rhizopus oligosporus
Wang, H.L.; Swain, E.W.; Wallen, L.L.; Hesseltine, C.W.
Journal of Nutrition 105(10): 1351-1355
1975
ISSN/ISBN: 0022-3166 PMID: 1171938 Document Number: 84516
Oleic, linoleic and linolenic acids were primarily responsible for the increased trypsin-inhibiting activity of cooked soya beans after fermentation. The inhibition by the fatty acids liberated by fungal lipase appeared to be unspecific.
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