A comparison among lipoxygenase, trypsin inhibitor, and urease enzyme inactivation during blanching of dehulled and whole soybeans

This study investigated the thermal inactivation by immersion cooking of antinutritional factors in soybeans while minimizing protein insolubilization. The comparison of inactivation kinetics of lipoxygenase (LO), trypsin inhibitors (TI), and urease (U) enzyme was used to determine the limiting factor for processing. In addition, comparison of inactivation kinetics and protein insolubilization was investigated with regards to type of bean sample; variety of bean; and method of solution blanching.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science and Human Nutrition

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2011

Author dc:creator

• Savage, William Douglas

Contributors dc:contributor

• Johnston, Patricia V.

• Agriculture, Food Science and Technology

Statement dc:rights

• Copyright 1989 Savage, William Douglas

Language dc:language

eng

Identifier

AAI9011004
(UMI)AAI9011004

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/20533