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Effects of soaking soybeans in dilute acids on biologically active components

Soaking soybeans in dilute acids affected activities of lipoxygenase, trypsin inhibitor and urease. Effects of soaking time, acid concentration and soaking temperature were investigated. Lipoxygenase activity was completely eliminated by soaking in 0.3 M HC1 at either 23°C or 40°C for 8 hr. Less tha...

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Main Authors: Che Man, Y.B., Wei, L.S., Nelson, A.I., Yamashita, N.
Format: Article
Published: Wiley 1991
Online Access:http://psasir.upm.edu.my/id/eprint/115095/
https://aocs.onlinelibrary.wiley.com/doi/10.1007/BF02663815
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spelling my.upm.eprints.1150952025-02-19T07:59:34Z http://psasir.upm.edu.my/id/eprint/115095/ Effects of soaking soybeans in dilute acids on biologically active components Che Man, Y.B. Wei, L.S. Nelson, A.I. Yamashita, N. Soaking soybeans in dilute acids affected activities of lipoxygenase, trypsin inhibitor and urease. Effects of soaking time, acid concentration and soaking temperature were investigated. Lipoxygenase activity was completely eliminated by soaking in 0.3 M HC1 at either 23°C or 40°C for 8 hr. Less than 50% trypsin inhibitor remained and urease was inactivated to an acceptable level (0.04 ΔpH). Wiley 1991 Article PeerReviewed Che Man, Y.B. and Wei, L.S. and Nelson, A.I. and Yamashita, N. (1991) Effects of soaking soybeans in dilute acids on biologically active components. Journal of the American Oil Chemists' Society, 68 (7). pp. 471-473. ISSN 0003-021X; eISSN: 1558-9331 https://aocs.onlinelibrary.wiley.com/doi/10.1007/BF02663815 10.1007/BF02663815
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description Soaking soybeans in dilute acids affected activities of lipoxygenase, trypsin inhibitor and urease. Effects of soaking time, acid concentration and soaking temperature were investigated. Lipoxygenase activity was completely eliminated by soaking in 0.3 M HC1 at either 23°C or 40°C for 8 hr. Less than 50% trypsin inhibitor remained and urease was inactivated to an acceptable level (0.04 ΔpH).
format Article
author Che Man, Y.B.
Wei, L.S.
Nelson, A.I.
Yamashita, N.
spellingShingle Che Man, Y.B.
Wei, L.S.
Nelson, A.I.
Yamashita, N.
Effects of soaking soybeans in dilute acids on biologically active components
author_facet Che Man, Y.B.
Wei, L.S.
Nelson, A.I.
Yamashita, N.
author_sort Che Man, Y.B.
title Effects of soaking soybeans in dilute acids on biologically active components
title_short Effects of soaking soybeans in dilute acids on biologically active components
title_full Effects of soaking soybeans in dilute acids on biologically active components
title_fullStr Effects of soaking soybeans in dilute acids on biologically active components
title_full_unstemmed Effects of soaking soybeans in dilute acids on biologically active components
title_sort effects of soaking soybeans in dilute acids on biologically active components
publisher Wiley
publishDate 1991
url http://psasir.upm.edu.my/id/eprint/115095/
https://aocs.onlinelibrary.wiley.com/doi/10.1007/BF02663815
_version_ 1825162432685801472
score 13.244413

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