%0 Journal Article
%T The effect of autoclaving on soluble protein composition and trypsin inhibitor activity of cracked soybeans
%A Stanojevi£¿ Sla£¿ana P.
%A Vuceli£¿-Radovi£¿ Biljana
%A Bara£¿ Miroljub B.
%A Pe£¿i£¿ Mirjana B.
%J Acta Periodica Technologica
%D 2004
%I Faculty of Technology, Novi Sad
%R 10.2298/apt0435049s
%X The effects of autoclaving conditions (heating for 5, 10 and 15 minutes at 0.5 bars over pressure) and oil-extracting temperatures (40¡ãC, 60¡ãC) on protein content, composition, and inhibitor activity of cracked soybeans were investigated. The results obtained indicated that oil-extracting method and heat treatment had significant influence on soluble protein content and composition. Raw soybean samples defatted at lower temperature had better solubility (535.42¡À2.10 mg/g) than those obtained by the Soxhlet procedure (345.53¡À2.80). The same results were obtained for nitrogen solubility index. Autoclaving combined with two oil-extraction methods decreased protein solubility to 180.32¡À1.50 -245.41¡À1.41 mg/g, while the dominant component of heat treated flours was 11S fraction. High content of glycinin fraction (44.59-41.10%) implies the possible use of treated samples in food industry. Residual activity of treated samples was 43.40-84.26%. Kunitz inhibitor (KTI) was responsible for residual inhibitor activity.
%K Soy protein
%K soy flour
%K autoclaving
%K oil extraction
%K trypsin inhibitor
%U http://www.doiserbia.nb.rs/img/doi/1450-7188/2004/1450-71880435049S.pdf