[Selection of parameters for thermal treatment of soybeans by enzyme inactivation].
The effects of thermal treatment, dry heat and steam on the physiologically active substances: urease and trypsin inhibitors of soybean products, were evaluated by means of urease activity and trypsin inhibitor activity. The parameters time and temperature, moisture and particle size were considered. From these analyses it can be concluded that the best conditions to obtain optimum soybean products were 25% of initial moisture content, exposed to steam (97 degrees C) during four to eight minutes.
D005524:Food Technology; D006358:Hot Temperature; D013025:Glycine max; D014361:Trypsin Inhibitors / Q000378:metabolism*; D014510:Urease / Q000037:antagonists & inhibitors*
D014361:Trypsin Inhibitors; D014510:Urease
Selección de parámetros para tratamientos térmicos en soja mediante inactivación de enzimas.