Ultrasonic inactivation of soybean trypsin inhibitors

Hanhua Liang, R. D. Yang, K. C. Kwok

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Abstract

Soybean trypsin inhibitors (TI) in soymilk were treated by heat and ultrasound of 20 kHz. The influence of several factors (temperature, time of treatment, pH, ultrasonic power, soymilk concentration, and ionic strength) on inactivation of TI was investigated. The results of the experiment shown that temperature was the major factor to affect the inactivation of TI, and treatment time was the next important factor. Under the experimental conditions of temperature 80°C, ultrasonic power of 150 w, and pH 7.0 for 5 min treatment, TI in soymilk sample could be inactivated by 73%. The retained 27% TI was difficult to inactivate. This residual component is mainly Bowman-Birk inhibitor (BBI) which is extremely stable to heat as well as ultrasound of 20 kHz.
Original languageEnglish
Pages (from-to)621-626
Number of pages6
JournalDevelopments in Food Science
Volume40
Issue numberC
DOIs
Publication statusPublished - 1 Dec 1998

ASJC Scopus subject areas

  • Food Science

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