Thermal Inactivation of Soybean Bioactive Proteins
Само за регистроване кориснике
2012
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Inactivation of trypsin inhibitor, lipoxygenase 1, and urease during the processes of dry extrusion, wet extrusion, micronisation, microwave roasting and autoclaving were studied. Cultivars Bosa, ZPS 015, Goyou Kurakake and L93-7290 were used in the experiment. Depending on a technological procedure of processing, kernels were exposed to temperatures from 57 to 150 oC for different time: from 25-30 sec in the process of dry and wet extrusion, to 30 min in autoclaving. The process of dry extrusion had the greatest influence on reduction of the trypsin inhibitor content and inactivation of urease and lipoxygenase 1. During the dry extrusion at 100 oC trypsin inhibitor declined by 74.2 % and the residual activity of a lipoxygenase 1 and urease was only 0.76 i.e. 0.55 %, respectively. Lipoxygenase 1 was the most heat labile enzyme, followed by urease and than trypsin inhibitor.
Кључне речи:
lipoxygenase / soybean / trypsin inhibitor / thermal treatments / ureaseИзвор:
International Journal of Food Engineering, 2012, 8, 4Издавач:
- Walter De Gruyter Gmbh, Berlin
Финансирање / пројекти:
- Коришћење биљних извора протеина, дијеталних влакана и антиоксиданаса у производњи хране (RS-MESTD-Technological Development (TD or TR)-31069)
DOI: 10.1515/1556-3758.2521
ISSN: 2194-5764
WoS: 000310368900014
Scopus: 2-s2.0-84870508246
Институција/група
MRIZPTY - JOUR AU - Žilić, Slađana AU - Božović, Irina AU - Hadži-Tašković-Šukalović, Vesna PY - 2012 UR - http://rik.mrizp.rs/handle/123456789/408 AB - Inactivation of trypsin inhibitor, lipoxygenase 1, and urease during the processes of dry extrusion, wet extrusion, micronisation, microwave roasting and autoclaving were studied. Cultivars Bosa, ZPS 015, Goyou Kurakake and L93-7290 were used in the experiment. Depending on a technological procedure of processing, kernels were exposed to temperatures from 57 to 150 oC for different time: from 25-30 sec in the process of dry and wet extrusion, to 30 min in autoclaving. The process of dry extrusion had the greatest influence on reduction of the trypsin inhibitor content and inactivation of urease and lipoxygenase 1. During the dry extrusion at 100 oC trypsin inhibitor declined by 74.2 % and the residual activity of a lipoxygenase 1 and urease was only 0.76 i.e. 0.55 %, respectively. Lipoxygenase 1 was the most heat labile enzyme, followed by urease and than trypsin inhibitor. PB - Walter De Gruyter Gmbh, Berlin T2 - International Journal of Food Engineering T1 - Thermal Inactivation of Soybean Bioactive Proteins VL - 8 IS - 4 DO - 10.1515/1556-3758.2521 ER -
@article{ author = "Žilić, Slađana and Božović, Irina and Hadži-Tašković-Šukalović, Vesna", year = "2012", abstract = "Inactivation of trypsin inhibitor, lipoxygenase 1, and urease during the processes of dry extrusion, wet extrusion, micronisation, microwave roasting and autoclaving were studied. Cultivars Bosa, ZPS 015, Goyou Kurakake and L93-7290 were used in the experiment. Depending on a technological procedure of processing, kernels were exposed to temperatures from 57 to 150 oC for different time: from 25-30 sec in the process of dry and wet extrusion, to 30 min in autoclaving. The process of dry extrusion had the greatest influence on reduction of the trypsin inhibitor content and inactivation of urease and lipoxygenase 1. During the dry extrusion at 100 oC trypsin inhibitor declined by 74.2 % and the residual activity of a lipoxygenase 1 and urease was only 0.76 i.e. 0.55 %, respectively. Lipoxygenase 1 was the most heat labile enzyme, followed by urease and than trypsin inhibitor.", publisher = "Walter De Gruyter Gmbh, Berlin", journal = "International Journal of Food Engineering", title = "Thermal Inactivation of Soybean Bioactive Proteins", volume = "8", number = "4", doi = "10.1515/1556-3758.2521" }
Žilić, S., Božović, I.,& Hadži-Tašković-Šukalović, V.. (2012). Thermal Inactivation of Soybean Bioactive Proteins. in International Journal of Food Engineering Walter De Gruyter Gmbh, Berlin., 8(4). https://doi.org/10.1515/1556-3758.2521
Žilić S, Božović I, Hadži-Tašković-Šukalović V. Thermal Inactivation of Soybean Bioactive Proteins. in International Journal of Food Engineering. 2012;8(4). doi:10.1515/1556-3758.2521 .
Žilić, Slađana, Božović, Irina, Hadži-Tašković-Šukalović, Vesna, "Thermal Inactivation of Soybean Bioactive Proteins" in International Journal of Food Engineering, 8, no. 4 (2012), https://doi.org/10.1515/1556-3758.2521 . .