Premium
Kinetics of Trypsin Inhibitory Activity Loss in Heated Flour from Bean, Phaseolus vulgaris
Author(s) -
BUERA M. P.,
PILOSOF A. M. R.,
BARTHOLOMAI G. B.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb13687.x
Subject(s) - phaseolus , chemistry , trypsin , kinetics , moisture , water content , food science , inhibitory postsynaptic potential , reaction rate constant , specific activity , nuclear chemistry , biochemistry , enzyme , botany , biology , organic chemistry , physics , quantum mechanics , geotechnical engineering , neuroscience , engineering
The effect of temperature, time and moisture content on, trypsin inhibitory activity of bean flour was studied. Trypsin inhibitory activity loss followed first‐order reaction kinetics and the rate of loss was greatly increased with increasing moisture content of flour from 2‐55%. Activation energies for the first‐order reaction constants were calculated and ranged between 13‐27 Kcal/mole, showing a maximum value at 30% moisture content.