Open AccessTechnology for reducing urease activity in soybeans
Author(s) -
Н. Л. Моргунова,
Feliks Ya. Rudik,
N. A. Semilet,
L. G. Lovtsova,
Z. I. Ivanova,
S Pfeifer
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/862/6/062005
Subject(s) - urease , soy protein , food science , hydrogen peroxide , proteolytic enzymes , chemistry , enzyme , nutrient , biochemistry , microbiology and biotechnology , biology , organic chemistry
The main biochemical component of soy is protein, but it contains quite active anti-nutritional substances, such as proteolytic enzyme inhibitors, urease, lectins and others that reduce its nutritional value. This is the main deterrent to the use of soy in raw form for feeding farm animals and widespread use in the food industry. The article deals with the issues of inactivation of anti-nutrient substances using low-frequency ultrasound in water with hydrogen peroxide.