Effect of soybean thermal inactivation on trypsin inhibitor activity of protein isolate
1997
Velickovic, D. | Vucelic-Radovic, B. | Barac, M. | Stanojevic, S. (Faculty of Agriculture, Belgrade - Zemun (Yugoslavia))
The nature of the change of soybean storage proteins is significantly affected by the way of thermal inactivation of soybeans. The aim of this work was to investigate the influence of the treatment mode of cracked beans at 0.5 bars above the atmospheric pressure on soybean protein isolate preparation, as well as to compare the effects produced by autoclaving with those ahieved by live steam treatment. Both methods reduced nitrogen solubility index as well as soluble protein levels of soybeans. Autoclaving afforded preparation of soy protein isolate in higher yield, but had less efficiently reduced trypsin inhibitor activity of soybean protein isolate. Live steaming reduced the yield, but strongly inactivated trypsin inhibitors
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Эту запись предоставил Unassigned data from Yugoslavia