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

• Main Authors: Velickovic, D, Vucelic-Radovic, B, Barac, M, Stanojevic, S. (Poljoprivredni fakultet, Beograd (Yugoslavia))
• Format: Conference Proceeding
• Language: Serbian
• 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
• ISBN: 8680733032; 9788680733036

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.