The effect of autoclaving on soluble protein composition and trypsin inhibitor activity of cracked soybeans
Stanojevic, S.P. | Vucelic-Radovic, B.V. | Barac, M.B. | Pesic, M.B.(University of Belgrade, Belgrade - Zemun (Serbia and Montenegro). Faculty of Agriculture)
The effects of autoclaving conditions (heating for 5, 10 and 15 minutes at 0.5 bars over pressure) and oil-extracting temperatures (40 deg C, 60 deg C) on protein content, composition, and inhibitor activity of cracked soybeans were investigated. The results obtained indicated that oil-extracting method and heat treatment had significant influence on soluble protein content and composition.
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