THE WATER CONTENT OF SOYBEAN NECESSARY FOR THE EFFECTIVE REMOVAL OF TRYPSIN INHIBITOR BY STEAMING
- VernacularTitle:代乳品的研究——Ⅻ大豆在加热处理时其中抗胰蛋白酶因子的去除与豆中含水量的关系
- Author:
Zhirong LU
;
Shiping GUO
;
Chiyuan CHOU
- Publication Type:Journal Article
- From:
Acta Nutrimenta Sinica
1956;0(01):-
- CountryChina
- Language:Chinese
-
Abstract:
The trypsin inhibitor of soybean can not be removed when, the dry bean in heated by steaming. The presence of a definite amount of water is necessary for such a process. The quantitative relationship between the water content of the bean during steaming and the degree of the removal of the trypsin inhibitor has been studied. It was found that the trypsin inhibitor can be completely removed by steaming at atmospheric pressure for 30 minutes when the water content of the bean reached 45-55% after soaking in water at 20-30℃ for 4 hours or in the water at 10℃ for 8 hours or longer. The role played by water in the removal of the trypsin inhibitor is postulated.
