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Methods and procedures for reducing soy trypsin inhibitor activity by means of heat treatment combined with chemical methods

Author:
Csapó, J., Albert, Cs.
Source:
Acta Universitatis Sapientiae, Alimentaria 2018 v.11 no.1 pp. 58-80
ISSN:
2066-7744
Subject:
ammonium hydroxide, energy, heat treatment, hydrogen peroxide, temperature, trypsin inhibitors
Abstract:
We have developed a new procedure for reducing soy trypsin inhibitor activity by means of heat treatment combined with chemical methods, through which soy trypsin inhibitor activity decreases to the tenth or twentieth part of the original value. We determined the optimal concentration of the applied chemicals (hydrogen-peroxide, ammonium-hydroxide) as well as the optimal temperature and duration of the treatment. The chemical procedure combined with heat treatment results in lower energy consumption as compared to the original heat treatment methods.
Agid:
6267854