Characterization of the change of soybean flour protein composition during thermal inactivation of trypsin inhibitors
1994
Velickovic, D. (Faculty of Agriculture, Belgrade (Yugoslavia)) | Vucelic-Radovic, B. | Barac, M. | Simic, D. | Ristic, N.
It was investigated the effect of thermal inactivation in autoclave on the content and composition of soybean flour proteins. The obtained results with those achieved by treatment of their solutions were compared. In heat treated soybean flour high content of 7S and 11S proteins was established. Depending on treatment duration these fractions make up 68.14-71.99 of soluble proteins. Different stability of proteins was registered as well as different type of alterations in relation to the treatment of soy protein solutions.
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