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
Apstrakt
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 residu...al inhibitor activity.
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.
Ključne reči:
Soy protein / soy flour / autoclaving / oil extraction / trypsin inhibitorIzvor:
Acta periodica technologica, 2004, 35, 49-57Izdavač:
- Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Stanojević, Sladjana AU - Vučelić-Radović, Biljana AU - Barać, Miroljub AU - Pešić, Mirjana PY - 2004 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/731 AB - 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. AB - 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. PB - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad T2 - Acta periodica technologica T1 - The effect of autoclaving on soluble protein composition and trypsin inhibitor activity of cracked soybeans T1 - Uticaj tretmana lomljenog sojinog zrna u autoklavu na sadržaj i sastav rastvorljivih proteina i tripsin inhibitorsku aktivnost EP - 57 IS - 35 SP - 49 DO - 10.2298/APT0435049S ER -
@article{ author = "Stanojević, Sladjana and Vučelić-Radović, Biljana and Barać, Miroljub and Pešić, Mirjana", year = "2004", 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., 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.", publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad", journal = "Acta periodica technologica", title = "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", pages = "57-49", number = "35", doi = "10.2298/APT0435049S" }
Stanojević, S., Vučelić-Radović, B., Barać, M.,& Pešić, M.. (2004). The effect of autoclaving on soluble protein composition and trypsin inhibitor activity of cracked soybeans. in Acta periodica technologica Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad.(35), 49-57. https://doi.org/10.2298/APT0435049S
Stanojević S, Vučelić-Radović B, Barać M, Pešić M. The effect of autoclaving on soluble protein composition and trypsin inhibitor activity of cracked soybeans. in Acta periodica technologica. 2004;(35):49-57. doi:10.2298/APT0435049S .
Stanojević, Sladjana, Vučelić-Radović, Biljana, Barać, Miroljub, Pešić, Mirjana, "The effect of autoclaving on soluble protein composition and trypsin inhibitor activity of cracked soybeans" in Acta periodica technologica, no. 35 (2004):49-57, https://doi.org/10.2298/APT0435049S . .