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The effect of autoclaving on soluble protein composition and trypsin inhibitor activity of cracked soybeans
Uticaj tretmana lomljenog sojinog zrna u autoklavu na sadržaj i sastav rastvorljivih proteina i tripsin inhibitorsku aktivnost
dc.creator | Stanojević, Sladjana | |
dc.creator | Vučelić-Radović, Biljana | |
dc.creator | Barać, Miroljub | |
dc.creator | Pešić, Mirjana | |
dc.date.accessioned | 2020-12-17T18:15:01Z | |
dc.date.available | 2020-12-17T18:15:01Z | |
dc.date.issued | 2004 | |
dc.identifier.issn | 1450-7188 | |
dc.identifier.uri | http://aspace.agrif.bg.ac.rs/handle/123456789/731 | |
dc.description.abstract | The effects of autoclaving conditions (heating for 5, 10 and 15 minutes at 0.5 bars over pressure) and oil-extracting temperatures (40°C, 60°C) on protein content, composition, and inhibitor activity of cracked soybeans were investigated. The results obtained indicated that oil-extracting method and heat treatment had significant influence on soluble protein content and composition. Raw soybean samples defatted at lower temperature had better solubility (535.42±2.10 mg/g) than those obtained by the Soxhlet procedure (345.53±2.80). The same results were obtained for nitrogen solubility index. Autoclaving combined with two oil-extraction methods decreased protein solubility to 180.32±1.50 -245.41±1.41 mg/g, while the dominant component of heat treated flours was 11S fraction. High content of glycinin fraction (44.59-41.10%) implies the possible use of treated samples in food industry. Residual activity of treated samples was 43.40-84.26%. Kunitz inhibitor (KTI) was responsible for residual inhibitor activity. | en |
dc.description.abstract | Ispitivan je uticaj termičke obrade lomljenog zrna u autoklavu pri nadpritisku od 0.5 bara i temperaturi od 96°C u toku 5, 10 i 15 minuta, kao i efekat ekstrakcije ulja pri temperaturama od 40 i 60°C na sadržaj i sastav rastvorljivih proteina i tripsin inhbitorsku aktivnost. Dobijeni rezultati ukazuju da ovi tretmani imaju značajan uticaj na sadržaj i sastav rastvorljivih proteina. Netretirani uzorci odmašćeni pri nižim temperaturama karakterišu se većim sadržajem rastvorljivih proteina od uzoraka odmašćenih pri 60°C. Tretman u autoklavu kombinovan sa dva različita postupka ekstrakcije ulja redukuje sadržaj proteina rastvorljivih u puferu pH 8.0 do 180.32±1.50 -245.41±1.41 mg/g. Rezervni proteini soje ispoljili su različitu stabilnost tokom obrade. Najosetljivijim su se pokazale komponente 7S frakcije. Rezidualna inhibitorska aktivnost tretiranih uzoraka je 43.40-84.26%, pri čemu je KTI okarakterisan kao nosilac te aktivnosti. | sr |
dc.publisher | Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad | |
dc.rights | openAccess | |
dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/4.0/ | |
dc.source | Acta periodica technologica | |
dc.subject | Soy protein | en |
dc.subject | soy flour | en |
dc.subject | autoclaving | en |
dc.subject | oil extraction | en |
dc.subject | trypsin inhibitor | en |
dc.title | The effect of autoclaving on soluble protein composition and trypsin inhibitor activity of cracked soybeans | en |
dc.title | Uticaj tretmana lomljenog sojinog zrna u autoklavu na sadržaj i sastav rastvorljivih proteina i tripsin inhibitorsku aktivnost | sr |
dc.type | article | |
dc.rights.license | BY-NC-ND | |
dc.citation.epage | 57 | |
dc.citation.issue | 35 | |
dc.citation.other | (35): 49-57 | |
dc.citation.spage | 49 | |
dc.identifier.doi | 10.2298/APT0435049S | |
dc.identifier.fulltext | http://aspace.agrif.bg.ac.rs/bitstream/id/4267/728.pdf | |
dc.type.version | publishedVersion |