CHEMICAL INACTIVATION OF SOYBEAN TRYPSIN INHIBITORS.

被引：0

作者：

Sessa, D.J. ^{[1
]}

Ghantous, P.E. ^{[1
]}

机构：

[1] USDA, Peoria, IL, USA, USDA, Peoria, IL, USA

来源：

JAOCS, Journal of the American Oil Chemists' Society | 1987年 / 64卷 / 12期

关键词：

ENZYMES - Inhibition - FOOD PRODUCTS;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

Sodium metabisulfite and glutaraldehyde were used alone and in combination to inactive Kunitz trypsin inhibitor (TI) in model systems and TI in lyophilized alkaline soy meal extract. Reaction of glutaraldehyde (0. 1 to 3. 0%, based on total volume of the reaction mixture) with Kunitz TI (3 mg/ml buffer) at 25 C resulted in 60-75% reduction in activity. Treatment of soy meal extract containing 0. 08 mg TI/mg at a concentration of 10 mg sample/ml buffer under similar reaction conditions reduced Ti activity only 40%, however. A reaction temperature of 75 C had little additional effect on TI inactivation.

引用

页码：1682 / 1687

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