<abstract xmlns="http://www.w3.org/1999/xhtml"><p>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.</p></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.

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

Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology

Sapientia Hungarian University of Transylvania

Faculty of Miercurea Ciuc, Department of Food Science

Acta Universitatis Sapientiae, Alimentaria

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

We have developed a new procedure for reducing soy trypsin inhibitor activity by means of heat treatment combined with chemical methods, through which soy...

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

Online veröffentlicht: 24. Dez. 2018

Seitenbereich: 58 - 80

DOI: https://doi.org/10.2478/ausal-2018-0004

Schlüsselwörter
trypsin inhibitor, inactivation by heat treatment, chemical methods, hydrogen-peroxide, ammonium-hydroxide

© 2018 J. Csapó et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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

Online veröffentlicht: 24. Dez. 2018

Seitenbereich: 58 - 80

DOI: https://doi.org/10.2478/ausal-2018-0004

Schlüsselwörtertrypsin inhibitor, inactivation by heat treatment, chemical methods, hydrogen-peroxide, ammonium-hydroxide

© 2018 J. Csapó et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Schlüsselwörter
trypsin inhibitor, inactivation by heat treatment, chemical methods, hydrogen-peroxide, ammonium-hydroxide