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Highly effective inactivation of anti‐nutritional factors (lipoxygenase, urease and trypsin inhibitor) in soybean by radio frequency treatment
Author(s) -
Jiang Yiming,
Li Li,
He Fang,
Yan Wenxu,
Tang Yali,
Yang Ruijin,
Zhao Wei
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14605
Subject(s) - lipoxygenase , urease , trypsin , trypsin inhibitor , chemistry , enzyme , radio frequency , biochemistry , food science , telecommunications , computer science
Summary Radio frequency (RF) treatment at 27.12 MHz was employed to inactivate the anti‐nutritional factors (ANFs), including lipoxygenase (LOX), urease and trypsin inhibitor to minimise deleterious effects caused by conventional hot‐air heating. The effects of RF heating on the ANF activities, physicochemical properties and processing quality of intact soybean were investigated. The results revealed that ANF activities were effectively inactivated within 300 s by RF heating and inactivation rates of LOX, urease and trypsin inhibitor were 95.2% (270 s), 93.4% (285 s) and 89.4% (300 s), respectively. In addition, RF heating improved physicochemical properties and processing quality of soybean products when the trypsin inhibitor was inactivated. On the contrast, conventional thermal treatment significantly decreased functional properties and led to the formation of greater aggregates. Our results may provide a novel method to inactivate endogenous enzyme in crops without negative impact on processing quality.