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Heat inactivation of trypsin inhibitor, lipoxygenase and urease in soybeans: Effect of acid and base additives

  • E. C. Baker
  • G. C. Mustakas
Technical

Abstract

Effects of chemical additives on the heat inactivation of trypsin inhibitor (TI), lipoxygenase and urease in soybeans were investigated. The nutritional value of soybeans increases when antigrowth factors, such as TI, are inactivated. Inactivation of lipoxygenase enhances palatability and storage stability. Heat inactivation of antinutritional factors during immersion cooking of dry soymeats was studied without additives. Processing time was varied from 15 min to 2 hr over a temperature range of 120–212 F. The experiments were repeated, with the addition of NaOH or HCl to the cooking water. Without additives, lipoxygenase proved to be the most heat labile and TI, the least. With either acid or base additives, the initial inactivation of urease and lipoxygenase was accelerated significantly; however, while TI inactivation was accelerated by base, it was retarded by acid addition.

Keywords

Trypsin Inhibitor Heat Inactivation Trypsin Inhibitor Activity Antinutritional Factor Heat Labile 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© The American Oil Chemists' Society 1973

Authors and Affiliations

  • E. C. Baker
    • 1
  • G. C. Mustakas
    • 1
  1. 1.Northern Regional Research LaboratoryPeoria

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