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The influence of soya flour on bread doughs. III. —The distribution of the papain‐inhibiting factor in soya‐beans
Author(s) -
Learmonth E. M.
Publication year - 1958
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740090504
Subject(s) - papain , soya bean , chemistry , food science , wheat germ , oxidizing agent , cotyledon , biochemistry , botany , biology , organic chemistry , enzyme
The papain‐inhibiting factor of soya is shown to be concentrated almost entirely in the germ. The cotyledon is without inhibiting power and sometimes has a slight activating effect. A similar distribution of papain‐inhibiting factors is shown to exist in other leguminous seeds. Additions of 0–2% to 0–4% of raw soya germ alter the Chopin alveogram of the wheat flour in the same sense as do additions of oxidizing improvers.