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Combinational Effect of Moist Heating and Gamma Irradiation on The Inactivation of Trypsin Inhibitory Activity in Soybean

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 바로가기
  • 통권
    Volume 14 Number 6 (2005.12)바로가기
  • 페이지
    pp.732-737
  • 저자
    Felipe, Penelope, Yang, Yun-Hyoung, Lee, Jeong-Hee, Sok, Dai-Eun, Kim, Hyoung-Chin, Yoon, Won-Kee, Kim, Hwan-Mook, Kim, Mee-Ree
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A78898

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원문정보

초록

영어
The combinational effect of gamma irradiation and moist heating on the trypsin inhibitor activity (TIA) in soaked and dried soybeans was evaluated by measuring the inhibition using N-benzoyl-DL-arginine-p-nitroanilide (BAPNA) as substrate. Gamma irradiation significantly decreased the TIA level in soybean at doses above 5 kGy, and the ID50 (the gamma irradiation dose required to reach 50% inhibition) value for TIA was 13.53 kGy. Soaking prior to gamma irradiation significantly lowered the ID50 to 8.44 kGy, and the soaking process enhanced the efficiency to inactivate TIA by as much as 48%. When soaking prior to gamma irradiation was followed by subsequent mild heating (60℃) process, the IT50 (heating time required to reach the 50% inhibition of TIA) value at even 1 kGy (5.28 min) was greatly reduced by over 50% compared to the level for the no-soaking process. In addition, the activation energy of soaking prior to gamma irradiation at 1 kGy was 2.45 kcal/mole, which was also about 50% lower than the 5.10 kcal/mole of dried soybean gamma-irradiated. Based on these results, soaking prior to gamma irradiation is an effective method for TIA inhibition. Furthermore, a combination of two or more processing methods such as soaking, heating and gamma irradiation is much more effective than any single processing method.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

soybean trypsin inhibitory activity (TIA) gamma irradiation soaking

저자

  • Felipe, Penelope [ Department of Food and Nutrition, Chungnam National University ]
  • Yang, Yun-Hyoung [ Department of Food and Nutrition, Chungnam National University ]
  • Lee, Jeong-Hee [ Department of Food and Nutrition, Chungnam National University ]
  • Sok, Dai-Eun [ College of Pharmacy, Chungnam National University ]
  • Kim, Hyoung-Chin [ Bio-Evaluation Center, Korea Research Institute of Bioscience and Biotechnology ]
  • Yoon, Won-Kee [ Bio-Evaluation Center, Korea Research Institute of Bioscience and Biotechnology ]
  • Kim, Hwan-Mook [ Bio-Evaluation Center, Korea Research Institute of Bioscience and Biotechnology ]
  • Kim, Mee-Ree [ Department of Food and Nutrition, Chungnam National University ] Corresponding author

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • pISSN
    1226-7708
  • 수록기간
    1992~2009
  • 십진분류
    KDC 574 DDC 664

이 권호 내 다른 논문 / Food Science and Biotechnology Volume 14 Number 6

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