Highly effective inactivation of anti‐nutritional factors (lipoxygenase, urease and trypsin inhibitor) in soybean by radio frequency treatment

Summary Radio frequency (RF) treatment at 27.12 MHz was employed to inactivate the anti‐nutritional factors (ANFs), including lipoxygenase (LOX), urease and trypsin inhibitor to minimise deleterious effects caused by conventional hot‐air heating. The effects of RF heating on the ANF activities, phys...

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Bibliographic Details
Published in:International journal of food science & technology 2021-01, Vol.56 (1), p.93-102
Main Authors: Jiang, Yiming, Li, Li, He, Fang, Yan, Wenxu, Tang, Yali, Yang, Ruijin, Zhao, Wei
Format: Article
Language:English
Subjects:
Anti‐nutritional factors
Deactivation
enzyme inactivation
functional properties
Heat treatment
Inactivation
Lipoxygenase
Liquid oxygen
Physicochemical properties
Properties (attributes)
radio frequency
Radio frequency heating
sensory properties
soybean
Soybeans
Trypsin
Trypsin inhibitors
Urease
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Summary:Summary Radio frequency (RF) treatment at 27.12 MHz was employed to inactivate the anti‐nutritional factors (ANFs), including lipoxygenase (LOX), urease and trypsin inhibitor to minimise deleterious effects caused by conventional hot‐air heating. The effects of RF heating on the ANF activities, physicochemical properties and processing quality of intact soybean were investigated. The results revealed that ANF activities were effectively inactivated within 300 s by RF heating and inactivation rates of LOX, urease and trypsin inhibitor were 95.2% (270 s), 93.4% (285 s) and 89.4% (300 s), respectively. In addition, RF heating improved physicochemical properties and processing quality of soybean products when the trypsin inhibitor was inactivated. On the contrast, conventional thermal treatment significantly decreased functional properties and led to the formation of greater aggregates. Our results may provide a novel method to inactivate endogenous enzyme in crops without negative impact on processing quality. Graphical depicts the research scheme of present study and showed that anti‐nutritional factors in intact soybean were effectively inactivated by radio frequency (RF) heating. Meanwhile, the functional properties and sensory properties of soybean‐related product treated by RF were much better than that of treated by conventional thermal treatment.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.14605