The effects of heat treatment on the content of trypsin inhibitors in soya products
1998
Polic, M. (Institut za higijenu i tehnologiju mesa, Beograd (Yugoslavia)) | Molnar, V. | Babin, B.
The content of remaining activity of trypsin inhibitors in soybean products is one of the very important factors which determines their quality for food and feed. In this article, the effects of individual steps of heat treatment during processing on content of trypsin inhibitors in intermediate products, fullfat, defatted toasted soybean flours were examined. All products were obtained under normal processing conditions, in industrial scale in "Sojaprotein" - Becej, Serbia (Yugoslavia). The results show that soybean flours which were examined (Sopro PTB - fullfat soybean flour and Sopro TB - defatted soybean flour) had low residual activity of trypsin inhibitors. This leads to a conclusion that applied heat treatment processes inhibit effectivelly these antinutritional components in soybean food and feed products. The content of residual activity of trypsin inhibitors in fullfat and defatted soybean flours were 6.40 and 11.80, calculated on trypsin inhibitors content in soybean.
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