Efficiency of inactivation of trypsin inhibitors and haemagglutinins by roasting of soybean (Glycine max)

被引：0
|
作者：
Ramamani, S
Chandrasekhara, HN
Murthy, KN
机构：
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1996年 / 33卷 / 03期
关键词：
soybean; roasting; trypsin inhibitors; haemagglutinins; protein efficiency ratio; pancreatic hypertrophy;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In vitro and in vivo studies were conducted to determine the efficiency of inactivation of trypsin inhibitors and haemagglutinins by roasting of soybean (Glycine max). The results showed that roasted soybean was free of trypsin inhibitor activity upto a level of an average value of 95 +/- 2%. Haemagglutinin was found to be much more heat labile and 98-100% could be inactivated by roasting at 115 degrees C for 10 to 15 min. However, PER of autoclaved soybean was found to be superior to that of roasted soybean, as indicated by in vivo studies. As a result of roasting, pancreatic hypertrophy could be eliminated, as indicated by short term trials with rat feeding studies.
引用
收藏
页码：197 / 201
页数：5
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