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

J. Csapó | Zendy; Csilla Albert | Zendy

Open Access

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

Author(s) -

J. Csapó,

Csilla Albert

Publication year - 2018

Publication title -

acta universitatis sapientiae alimentaria

Language(s) - English

Resource type - Journals

eISSN - 1844-7449

pISSN - 2066-7744

DOI - 10.2478/ausal-2018-0004

Subject(s) - chemistry , ammonium hydroxide , trypsin , hydrogen peroxide , chemical agents , trypsin inhibitor , chromatography , organic chemistry , enzyme , biochemical engineering , engineering

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.

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