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Effect of dielectric heat treatment on protein nutritional values and some antinutritional factors in soya bean
Author(s) -
Petres Jolán,
Márkus Zsuzsa,
Gelencsér Éva,
Bogár Zsuzsa,
Gajzágó Ildiko,
Czukor Bálint
Publication year - 1990
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.2740530105
Subject(s) - soya bean , trypsin inhibitor , food science , chemistry , trypsin , glycine , agronomy , zoology , biology , biochemistry , amino acid , enzyme
Abstract In 10‐cm layers, batches (3 kg) of whole soya bean (Glycine max L var Evans) seeds at 14.3% moisture levels were dielectrically heated (frequency 27.12 MHz) to 115, 120 and 125°C. Net Protein Utilisation and Net Protein Ratio of soya bean proteins were improved by the treatments as observed in feeding trials in rats. Total lysine contents were slightly affected by the treatments. Trypsin inhibitor (TI), lectin and urease activities were very low and at acceptable levels in dielectrically heated soya bean samples. Kunitz inhibitor (KSTI) appears solely responsible for the residual TI activity measured in treated soya bean samples. When larger amounts (45 kg in 30‐cm layers) of soya bean seeds were heated to 120°C by dielectric energy, TI activity was sufficiently inactivated (93%).