Inactivation of soybean trypsin inhibitors and lipoxygenases by high-pressure processing

C. van der Ven, A.M. Matser, R.W. van den Berg

    Research output: Contribution to journalArticleAcademicpeer-review

    44 Citations (Scopus)

    Abstract

    Trypsin inhibitors (TIA), one of the antinutritional factors of soy milk, are usually inactivated by heat treatment. In the current study, high-pressure processing (HPP) was evaluated as an alternative for the inactivation of TIA in soy milk. Moreover, the effect of HPP on lipoxygenase (LOX) in whole soybeans and soy milk was studied. For complete LOX inactivation either very high pressures (800 MPa) or a combined temperature/pressure treatment (60 degreesC/600 MPa) was needed. Pressure inactivation of TIA was possible only in combination with elevated temperatures. For TIA inactivation, three process parameters, temperature, time, and pressure, were optimized using experimental design and response surface methodology. A 90% TIA inactivation with treatment times of
    Original languageEnglish
    Pages (from-to)1087-1092
    JournalJournal of Agricultural and Food Chemistry
    Volume53
    Issue number4
    DOIs
    Publication statusPublished - 2005

    Keywords

    • milk
    • soy
    • temperature
    • sterilization
    • benefits
    • kinetics
    • soymilk
    • quality
    • heat

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