A study of the impact of instantaneous controlled pressure drop on the trypsin inhibitors of soybean

Trypsin inhibitor is one of the most important antinutritional factors in legumes. It decreases the utilisation of proteins and therefore reduces the utility of grain legumes for human and animal nutrition. Heat processing of soybean has proved to be an effective method for eliminating, or at least...

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Bibliographic Details
Published in:Journal of food engineering 2007-03, Vol.79 (1), p.353-357
Main Authors: Haddad, Joseph, Allaf, Karim
Format: Article
Language:English
Subjects:
antinutritional factors
Biological and medical sciences
Controlled instantaneous pressure drop
Food engineering
Food industries
food processing
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
General aspects
Heat treatment
pressure
soy protein
Soybean
soybean products
soybeans
Trypsin inhibitor activity
trypsin inhibitors
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Summary:Trypsin inhibitor is one of the most important antinutritional factors in legumes. It decreases the utilisation of proteins and therefore reduces the utility of grain legumes for human and animal nutrition. Heat processing of soybean has proved to be an effective method for eliminating, or at least considerably reducing, the activity of antinutritional factors. This paper deals with the effect of instantaneous controlled pressure drop (Détente Instantanée Contrôlée or DIC) on soybean trypsin inhibitors. Trypsin inhibitor activity decreased by 94% after one minute of DIC treatment and by 99% after a six minute treatment, demonstrating the efficiency of DIC as a new process for soybean treatment.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2006.01.066