Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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FAN Xin, HUANG Yue, SHI Yun, XU Xiao-yun, PAN Si-yi, WANG Lu-feng. Different effects of heat treatment and pressure on soybean milk trypsin inhibitors[J]. Science and Technology of Food Industry, 2014, (23): 168-170. DOI: 10.13386/j.issn1002-0306.2014.23.026
Citation: FAN Xin, HUANG Yue, SHI Yun, XU Xiao-yun, PAN Si-yi, WANG Lu-feng. Different effects of heat treatment and pressure on soybean milk trypsin inhibitors[J]. Science and Technology of Food Industry, 2014, (23): 168-170. DOI: 10.13386/j.issn1002-0306.2014.23.026
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Different effects of heat treatment and pressure on soybean milk trypsin inhibitors

    Abstract
  • The effects of heat treatment and pressure on the soybean milk trypsin inhibitors were studied.The trypsin inhibitors activity was reduced to 2.91 mg / g by 15 min heat treatment.The trypsin inhibitors activity was reduced to1.62 mg / g by 5min heat treatment at 30 k Pa. The trypsin inhibitors activity was reduced to 0.47 mg / g by 5min heat treatment at 90 k Pa. So, from the sight of trypsin inhibitors, 30 k Pa technique at 5min will significantly improve the quality and safety of soymilk.
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