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LIPOXYGENASE DESTRUCTION IN WHOLE SOYBEANS BY COMBINATIONS OF HEATING AND SOAKING IN ETHANOL

โœ Scribed by M. BORHAN; H. E. SNYDER

Book ID
108803786
Publisher
Institute of Food Technologists
Year
1979
Tongue
English
Weight
541 KB
Volume
44
Category
Article
ISSN
0022-1147

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๐Ÿ“œ SIMILAR VOLUMES

Inactivation of lipoxygenase in whole so
Inactivation of lipoxygenase in whole soy flour suspension by ultrasonic cavitation
โœ Thakur, B. R. ;Nelson, P. E. ๐Ÿ“‚ Article ๐Ÿ“… 1997 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 235 KB

Use of ultrasound for lipoxygenase inactivation in whole soy flour suspension was studied. Inactivation of the enzyme was influenced by the time of exposure, pH, and the amplitude of ultrasound. Exposure to cavitating 20 kHz ultrasound for 3 h at pH > 5.0 had no effect on the activity of the enzyme.