Abstract
AbstractEffects of chemical additives on the heat inactivation of trypsin inhibitor (TI), lipoxygenase and urease in soybeans were investigated. The nutritional value of soybeans increases when antigrowth factors, such as TI, are inactivated. Inactivation of lipoxygenase enhances palatability and storage stability. Heat inactivation of antinutritional factors during immersion cooking of dry soymeats was studied without additives. Processing time was varied from 15 min to 2 hr over a temperature range of 120–212 F. The experiments were repeated, with the addition of NaOH or HCl to the cooking water. Without additives, lipoxygenase proved to be the most heat labile and TI, the least. With either acid or base additives, the initial inactivation of urease and lipoxygenase was accelerated significantly; however, while TI inactivation was accelerated by base, it was retarded by acid addition.
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