[Trypsin inhibitors in soy bean-based food: critical review of thermal destruction kinetics, and analytical methods].
The possible kinetic mechanisms for thermal destruction of trypsin inhibitors (TI) are analyzed in this work, based on literature data and on the authors'data. The authors suggest that first order kinetics describes the destruction mechanism. On the other hand, it is demonstrated that temperature effects on the reaction rate constant for thermal destruction of TI can be quantified in terms of Arrhenius' equation. The kinetic data are used for illustrating thermal process optimization, maximizing microorganisms and TI destruction, and minimizing the destruction of a nutrient. The analytical methods for TI activity determination are discussed, with special emphasis on the AACC Official Method. The authors show that the original method for calculating TI activity is neither correct nor appropriate. The same can be said about several recent modifications. In order to solve this situation, the authors developed a mechanistic model, to explain the reactions occurring in the reaction mixture, when analyzing TI activity. Furthermore, it is demonstrated in this paper that the model solves the uncertainties and calculation problems found in the AACC Official Method and in its modifications. Lastly, some practical suggestions for the application of the new calculation method are proposed.
D006358:Hot Temperature; D007700:Kinetics; D013025:Glycine max; D014360:Trypsin Inhibitor, Kunitz Soybean / Q000378:metabolism*; D014361:Trypsin Inhibitors / Q000378:metabolism*
D014361:Trypsin Inhibitors; D014360:Trypsin Inhibitor, Kunitz Soybean
Inhibidores de tripsina en alimentos a base de soya: revisión crítica de la cinética de destrucción térmica, y los métodos de análisis.