Inactivation of soybean trypsin inhibitors and lipoxygenases by high-pressure processing

Trypsin inhibitors (TIA), one of the antinutritional factors of soy milk, are usually inactivated by heat treatment. In the current study, high-pressure processing (HPP) was evaluated as an alternative for the inactivation of TIA in soy milk. Moreover, the effect of HPP on lipoxygenase (LOX) in whol...

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Bibliographic Details
Published inJournal of agricultural and food chemistry Vol. 53; no. 4
Main Authors Ven, C., van der, Matser, A.M, Berg, R.W., van den
Format Journal Article
Published 2005
Subjects
benefits
heat
kinetics
milk
quality
soy
soymilk
sterilization
temperature
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Summary:Trypsin inhibitors (TIA), one of the antinutritional factors of soy milk, are usually inactivated by heat treatment. In the current study, high-pressure processing (HPP) was evaluated as an alternative for the inactivation of TIA in soy milk. Moreover, the effect of HPP on lipoxygenase (LOX) in whole soybeans and soy milk was studied. For complete LOX inactivation either very high pressures (800 MPa) or a combined temperature/pressure treatment (60 degreesC/600 MPa) was needed. Pressure inactivation of TIA was possible only in combination with elevated temperatures. For TIA inactivation, three process parameters, temperature, time, and pressure, were optimized using experimental design and response surface methodology. A 90% TIA inactivation with treatment times of
ISSN:0021-8561
1520-5118