Effect of dielectric heat treatment on protein nutritional values and some antinutritional factors in soya bean

✍ Scribed by Jolán Petres; Zsuzsa Márkus; Éva Gelencsér; Zsuzsa Bogár; Ildiko Gajzágó; Bálint Czukor

• Publisher: John Wiley and Sons
• Year: 1990
• Tongue: English
• Weight: 344 KB
• Volume: 53
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740530105

✦ Synopsis

Abstract

In 10‐cm layers, batches (3 kg) of whole soya bean (Glycine max L var Evans) seeds at 14.3% moisture levels were dielectrically heated (frequency 27.12 MHz) to 115, 120 and 125°C. Net Protein Utilisation and Net Protein Ratio of soya bean proteins were improved by the treatments as observed in feeding trials in rats. Total lysine contents were slightly affected by the treatments. Trypsin inhibitor (TI), lectin and urease activities were very low and at acceptable levels in dielectrically heated soya bean samples. Kunitz inhibitor (KSTI) appears solely responsible for the residual TI activity measured in treated soya bean samples. When larger amounts (45 kg in 30‐cm layers) of soya bean seeds were heated to 120°C by dielectric energy, TI activity was sufficiently inactivated (93%).