Abstract
Steaming of defatted soybean flakes decreases both protein solubility and trypsin inhibitor (TI) activity as measured by nitrogen solubility index (NSI) and TI assay, respectively. NSI can be Iowered from 80–90, in raw flakes, to 10–20 with sufficient steaming. Concurrently, about 90% of TI activity is destroyed. Differential scanning calorimetric (DSC) analysis of raw soy flour demonstrated transition temperatures (Tmax) of 58.2, 72.8 and 96.4°C for TI, 7S and 11S proteins, respectively. Lowering the NSI to 42.4 by steaming caused the TI transition to disappear, even though half of the TI activity remained. DSC analysis of steamed soybean flakes revealed that undenatured 7S and 11S storage proteins remain, even when the NSI is decreased to 10.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
