Mathematical modelling of the heat inactivation of trypsin inhibitors in soymilk at 121-154°C

Response surface methodology (RSM) was used to investigate the effects of processing temperature and time on the inactivation of trypsin inhibitors (TI) in soymilk. The factorial experimental design consisted of four levels of temperature and six levels of time in a temperature range of 121-154°C and a time interval of 10-90s. A quadratic polynomial equation, relating log(% TI retained) as a function of heating time and temperature, was satisfactorily fitted to the experimental data by least squares regression with r2 (correlationcoefficient)=0.959. Within the range of heating times investigated, TI in soymilk was satisfactorily destroyed to 10% retained at 143 and 154°C with 62 and 29s heating time respectively.