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Full-Text Articles in Food Processing
Modeling The Kinetics Of Heat Inactivation Of Trypsin Inhibitors During Steam-Infusion Cooking Of Soymilk, Lawrence A. Johnson, W. J. Hoover, C. W. Deyoe, L. E. Erickson, W. H. Johnson, J. R. Schwenke
Modeling The Kinetics Of Heat Inactivation Of Trypsin Inhibitors During Steam-Infusion Cooking Of Soymilk, Lawrence A. Johnson, W. J. Hoover, C. W. Deyoe, L. E. Erickson, W. H. Johnson, J. R. Schwenke
Lawrence A. Johnson
Theeffect of heat on trypsin inhibitor (TI) activity during steam-infusion cooking of soymilk was studied. At 154°C only 40 s process time reduced TI to the same level as conventional cooking at 99°C for 60 min. Between 99 and 154°C the kinetics of TI inactivation followed behavior exemplified by the summation of two first-order reactions. Spline fitting functions effectively modeled the data with r2 ranging from 0.984 to 0.999. The heat-labile reaction was attributed to Kunitz inhibitor and the heat-stable reaction, to Bowman-Birk inhibitor. The former accounted for approximately 85 percent of the iriginal TI activity. Arrhenius equation kinetic constants …