Modelling of the inactivation kinetics of the trypsin inhibitors in soy flour
1999
Hout, R van den | Meerdink, G. | Riet, K. van't
The inactivation kinetics of trypsin inhibitors (TIs) in soy flour was measured over a large range of temperatures (80-134 degrees C) and moisture contents (0.08-0.52g (g ds)-1). The inactivation of TIs showed a two-phase inactivation behaviour. The influence of moisture content on the inactivation rate of TIs was large at moisture contents < 0.30 g (g ds)-1. Six different inactivation kinetics models were used to describe the decrease of the trypsin inhibitor activity at constant moisture content. The models were compared statistically using a corrected Akaike information criterion. The most parsimonious models at moisture contents < or = to 0.30 g (g ds)-1 were the model with two first-order reactions each for a different TI group, and the model with an irreversible inactivation of a native TI to a partially active intermediate TI, followed by a denaturation step. The nth order reaction model was favoured at moisture contents > or = to 0.40 g (g ds)-1. The kinetics parameters of the model with two first-order reactions were modelled as a function of moisture content. The overall inactivation model described well the experimental inactivation data of TIs.
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