Methods and procedures for reducing soy trypsin inhibitor activity by means of heat treatment combined with chemical methods-Reference-Cited by-同舟云学术

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

Published:2018-12-01 Issue:1 Volume:11 Page:58-80
ISSN:2066-7744
Container-title:Acta Universitatis Sapientiae, Alimentaria
language:en
Short-container-title:

Author:

Csapó J.¹²,Albert Cs.²

Affiliation:

1. University of Debrecen , Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food Technology , HU-4032 Debrecen , Böszörményiút 138.

2. Sapientia Hungarian University of Transylvania , Faculty of Miercurea Ciuc, Department of Food Science , RO-530104 Miercurea Ciuc, Piata Libertăţii 1.

Abstract

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.

Publisher

Walter de Gruyter GmbH

Link

https://www.sciendo.com/pdf/10.2478/ausal-2018-0004

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