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The effect of autoclaving on soluble protein composition and trypsin inhibitor activity of cracked soybeans
- Source :
- Acta Periodica Technologica, Vol 2004, Iss 35, Pp 49-57 (2004)
- Publication Year :
- 2004
- Publisher :
- Faculty of Technology, Novi Sad, 2004.
-
Abstract
- The effects of autoclaving conditions (heating for 5, 10 and 15 minutes at 0.5 bars over pressure) and oil-extracting temperatures (40°C, 60°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. Raw soybean samples defatted at lower temperature had better solubility (535.42±2.10 mg/g) than those obtained by the Soxhlet procedure (345.53±2.80). The same results were obtained for nitrogen solubility index. Autoclaving combined with two oil-extraction methods decreased protein solubility to 180.32±1.50 -245.41±1.41 mg/g, while the dominant component of heat treated flours was 11S fraction. High content of glycinin fraction (44.59-41.10%) implies the possible use of treated samples in food industry. Residual activity of treated samples was 43.40-84.26%. Kunitz inhibitor (KTI) was responsible for residual inhibitor activity.
Details
- Language :
- English
- ISSN :
- 14507188
- Volume :
- 2004
- Issue :
- 35
- Database :
- Directory of Open Access Journals
- Journal :
- Acta Periodica Technologica
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.fff9651dd9e740c5abebebbf5ed8485d
- Document Type :
- article
- Full Text :
- https://doi.org/10.2298/APT0435049S