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Heat Inactivation of Trypsin Inhibitors in Soymilk at Ultra‐High Temperatures
Author(s) -
KWOK K.C.,
QIN W.H.,
TSANG J.C.
Publication year - 1993
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.1365-2621.1993.tb09377.x
Subject(s) - chemistry , trypsin , food science , chromatography , biochemistry , enzyme
Soymilk samples at pH 7.5, 6.5 and 2 were subjected to heat treatment at 93°C and indirect ultra‐high temperature. When heated at 93°C, 121°C and 132°C, trypsin inhibitor activity (TIA) in soymilk was more heat‐labile at high pH than at lower pH. However, the effect of pH on rate of thermal inactivation was less pronounced when the holding temperature was increased to 143°C and 154°C. The point on a curve relating holding temperature and holding time, indicating inactivation of 90% of the TIA in soymilk at pH 6.5 in the range 93–154°C, coincided with the thermal‐death‐time curve of the organism putrefactive anacrobe 3679 at about 125°C.