Ultrasonic inactivation of soybean trypsin inhibitors

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

doi:10.1016/S0167-4501(98)80082-4

Ultrasonic inactivation of soybean trypsin inhibitors

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

Research output: Journal article publication › Journal article › Academic research › peer-review

1 Citation (Scopus)

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 language	English
Pages (from-to)	621-626
Number of pages	6
Journal	Developments in Food Science
Volume	40
Issue number	C
DOIs	https://doi.org/10.1016/S0167-4501(98)80082-4
Publication status	Published - 1 Dec 1998

ASJC Scopus subject areas

Food Science

More information

10.1016/S0167-4501(98)80082-4

Cite this

@article{a543ce1fa28046f892183c6904054fca,

title = "Ultrasonic inactivation of soybean trypsin inhibitors",

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.",

author = "Hanhua Liang and Yang, {R. D.} and Kwok, {K. C.}",

year = "1998",

month = dec,

day = "1",

doi = "10.1016/S0167-4501(98)80082-4",

language = "English",

volume = "40",

pages = "621--626",

journal = "Developments in Food Science",

issn = "0167-4501",

publisher = "Elsevier B.V.",

number = "C",

}

TY - JOUR

T1 - Ultrasonic inactivation of soybean trypsin inhibitors

AU - Liang, Hanhua

AU - Yang, R. D.

AU - Kwok, K. C.

PY - 1998/12/1

Y1 - 1998/12/1

N2 - 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.

AB - 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.

UR - http://www.scopus.com/inward/record.url?scp=77957022705&partnerID=8YFLogxK

U2 - 10.1016/S0167-4501(98)80082-4

DO - 10.1016/S0167-4501(98)80082-4

M3 - Journal article

SN - 0167-4501

VL - 40

SP - 621

EP - 626

JO - Developments in Food Science

JF - Developments in Food Science

IS - C

ER -

Ultrasonic inactivation of soybean trypsin inhibitors

Abstract

ASJC Scopus subject areas

More information

Other files and links

Fingerprint

Cite this