Pressure and temperature combination for inactivation of soymilk trypsin inhibitors |
| |
| Authors: | José A. Guerrero-Beltrá n,Yokiushirdhilgilmara Estrada-Giró n,Barry G. Swanson,Gustavo V. Barbosa-Cá novas |
| |
| Affiliation: | 1. Depto. Ing. Química y Alimentos, Universidad de las Américas-Puebla, Sta. Catarina Mártir, Cholula, Puebla 72820, Mexico;2. Departamento de Ingeniería Química, Universidad de Guadalajara, Boulevard Marcelino García Barragán 1421, Colonia Olímpica, Guadalajara, Jalisco 44430, Mexico;3. Food Science and Human Nutrition Department, Washington State University, Pullman, WA 99164-6376, USA;4. Biological Systems Engineering Department, Washington State University, Pullman, WA 99164-6120, USA |
| |
| Abstract: | High hydrostatic pressure (HHP) processing, an emerging technology for food preservation, in combination with thermal treatment (250/50, 550/19, 550/65, and 550/80 MPa/°C) was applied to soymilk made from previously soaked soybeans (in distilled water or 0.5% sodium bicarbonate solution). First order kinetics constants ranging from 0.081 to 0.217 min−1, for residual trypsin, were estimated in soymilk from soaked soybeans at selected pressure–temperature combinations. Residual trypsin, at 550 MPa and 80 °C, was high at higher HHP holding times. The highest percentage of residual trypsin (76%) was estimated after a 15 min holding time. The use of sodium bicarbonate for soaking of soybeans synergistically decreased the trypsin inhibitor activity in soymilk in comparison with residual trypsin using distilled water alone. |
| |
| Keywords: | High pressure Soymilk Protease inhibitors Trypsin |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
