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Effects of soaking soybeans in dilute acids on biologically active components
Author(s) -
Che Man Y. B.,
Wei L. S.,
Nelson A. I.,
Yamashita N.
Publication year - 1991
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02663815
Subject(s) - urease , trypsin , lipoxygenase , chemistry , trypsin inhibitor , food science , enzyme , biochemistry , chromatography
Soaking soybeans in dilute acids affected activities of lipoxygenase, trypsin inhibitor and urease. Effects of soaking time, acid concentration and soaking temperature were investigated. Lipoxygenase activity was completely eliminated by soaking in 0.3 M HC1 at either 23°C or 40°C for 8 hr. Less than 50% trypsin inhibitor remained and urease was inactivated to an acceptable level (0.04 ΔpH).