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Trypsin Inhibitor in Wholewheat Flour

✍ Scribed by SHYAMALA, G.; KENNEDY, BARBARA M.; LYMAN, R. L.

Book ID
109618178
Publisher
Nature Publishing Group
Year
1961
Tongue
English
Weight
122 KB
Volume
192
Category
Article
ISSN
0028-0836

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The inactivation kinetics of trypsin inhibitors (TIs) in soy Γ½our was measured over a large range of temperatures (80-134Γ„C) and moisture contents (0.08-0.52 g (g ds)-1). The inactivation of TIs showed a two-phase inactivation behaviour. The inΓ½uence of moisture content on the inactivation rate of T