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Effects of Microwave Heating on Lipoxygenase and Trypsin Inhibitor Activities, and Water Absorption of Winged Bean Seeds
Author(s) -
ESAKA MUNEHARU,
SUZUKI KANICHI,
KUBOTA KIYOSHI
Publication year - 1987
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.1365-2621.1987.tb05920.x
Subject(s) - trypsin , lipoxygenase , microwave heating , microwave , chemistry , absorption (acoustics) , trypsin inhibitor , food science , absorption of water , enzyme , botany , biochemistry , biology , materials science , physics , quantum mechanics , composite material
Lipoxygenase and trypsin inhibitors in dry whole winged bean seeds were completely inactivated after microwave heating for 3.0 and 5.0 min, respectively. The soaking of the seeds, prior to microwave heating, considerably decreased the heating times needed to inactivate lipoxygenase and trypsin inhibitor. Furthermore, microwave heating was effective in increasing the rate of water absorption of the seeds.