Literature DB >> 25236217

Effects of infrared treatment on urease, trypsin inhibitor and lipoxygenase activities of soybean samples.

Seda Yalcin1, Arzu Basman2.   

Abstract

In this study, infrared (IR) treatment at different powers (814W, 1003W, 1208W, 1342W) and times (10min, 15min) were applied to unsoaked and soaked (30min, 45min) soybeans (cvs. Adasoy, Nazlican). Effects of IR treatment on urease, trypsin inhibitor, lipoxygenase-1 and lipoxygenase-3 activities were investigated. Infrared treatment caused a substantial reduction in urease and trypsin inhibitor activities and considerable decrease was observed as the IR power increased. Urease inactivation in unsoaked samples was achieved at even lower power (1208W). In contrast to urease activity, IR treatment had a more pronounced effect on trypsin inhibitor and lipoxygenase activities of soaked soybeans as compared to unsoaked counterparts. Maximum trypsin inhibitor reduction in IR-treated samples was 95% for cv. Adasoy and 97% for cv. Nazlican. IR power of 1003W was sufficient for complete inactivation of lipoxygenase-1 and lipoxygenase-3, regardless of the moisture contents of the samples.
Copyright © 2014 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Infrared treatment; Lipoxygenase; Soybean; Trypsin inhibitor; Urease

Mesh：

Substances：

Year:  2014        PMID： 25236217     DOI： 10.1016/j.foodchem.2014.07.114

Source DB:  PubMed          Journal:  Food Chem        ISSN： 0308-8146            Impact factor:   7.514


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