Modelling of the inactivation kinetics of the trypsin inhibitors in soy flour

✍ Scribed by van den Hout, Rob; Meerdink, Gerrit; van 't Riet, Klaas

• Publisher: John Wiley and Sons
• Year: 1999
• Tongue: English
• Weight: 168 KB
• Volume: 79
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199901)79:1<63::aid-jsfa183>3.0.co;2-4

✦ Synopsis

The inactivation kinetics of trypsin inhibitors (TIs) in soy ýour was measured over a large range of temperatures (80-134ÄC) and moisture contents (0.08-0.52 g (g ds)-1). The inactivation of TIs showed a two-phase inactivation behaviour. The inýuence of moisture content on the inactivation rate of TIs was large at moisture contents AE 0.30 g (g ds)-1. Six diþ erent inactivation kinetics models were used to describe the decrease of the trypsin inhibitor activity at constant moisture content. The models were compared statistically using a corrected Akaike information criterion. The most parsimonious models at moisture contents Ê0.30 g (g ds)-1 were the model with two ürst-order reactions each for a diþ erent TI group, and the model with an irreversible inactivation of a native TI to a partially active intermediate TI, followed by a denaturation step. The nth order reaction model was favoured at moisture contents Ñ0.40 g (g ds)-1. The kinetics parameters of the model with two ürstorder reactions were modelled as a function of moisture content. The overall inactivation model described well the experimental inactivation data of TIs.