Effect of pressure and duration of steaming on protein composition of soybean flour

In all examined cases low level of residual TI-activity (1.57-13.87) was registered. At the same time, in heat treated samples high content of inactive inhibitors was registered which contributed the nutritive quality of treated flour proteins. The type of the change of solubility and protein compos...

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Main Authors Velickovic, D, Vucelic-Radovic, B, Barac, M, Stanojevic, S. (Poljoprivredni fakultet, Beograd (Yugoslavia))
Format Conference Proceeding
LanguageSerbian
Published Beograd (Yugoslavia) Poljoprivredni fakultet Univerziteta u Beogradu, Institut za prehrambenu tehnologiju i biohemiju 1995
Subjects
FARINE DE SOJA
HARINA DE SOJA
PROTEINAS
PROTEINE
SOJA
TRAITEMENT THERMIQUE
TRATAMIENTO TERMICO
VAPEUR D'EAU
VAPOR DE AGUA
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Summary:In all examined cases low level of residual TI-activity (1.57-13.87) was registered. At the same time, in heat treated samples high content of inactive inhibitors was registered which contributed the nutritive quality of treated flour proteins. The type of the change of solubility and protein composition, as well as their possible use, is determined essentialy by the treatment conditions, especially by the pressure used. Proteins of flour treated with low pressure steam (0.5 and 1.0 bar) had high solubility and equalized percentage of major components of 7S and 11S fractions which makes them suitable for use as functional additives. Low solubility of proteins treated at higher steam pressure (1.5 and 2.0 bar) as well as dominant percentage of glycinine puts limits to their use as functional additives.
Bibliography:Q02
Q04
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9600006
ISBN:8680733032
9788680733036