Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity
| Autor: | Mirian Tiaki Kaneiwa Kubo, Bruno H.G. dos Reis, Laura Naomi Isozaki Sato, Jorge Andrey Wilhelms Gut |
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| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
biology Chemistry Inactivation kinetics TECNOLOGIA DE MICRO-ONDAS Kinetics Microwave technology 04 agricultural and veterinary sciences Thermal treatment Trypsin 040401 food science 01 natural sciences Lipoxygenase 0404 agricultural biotechnology 010608 biotechnology biology.protein medicine Food science Microwave Flavor Food Science medicine.drug |
| Zdroj: | Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP |
| Popis: | Soymilk is an interesting plant-based milk alternative; however, its consumption has been limited due to the presence of antinutritional factors and unpleasant flavor attributed to trypsin inhibitors (TI) and lipoxygenase (LOX) activity, respectively. In this study the application of microwave technology for soymilk processing was evaluated and compared to conventional thermal treatment. Firstly, dielectric and electrical properties of soymilk were assessed at different temperatures to evaluate the penetration depth of the radiation. Then, the inactivation of LOX and TI in soymilk was evaluated after microwave and conventional treatments under different time-temperature combinations. Three kinetic models were adjusted to the experimental data. First-order kinetics with two fractions was the most suitable model to describe LOX inactivation, while for TI inactivation, Weibull model was preferable. Both treatments were equivalent in terms of soymilk LOX and TI inactivation, thus no evidence of additional microwave effects was found. The findings of this study demonstrate that microwave technology has potential for soymilk processing. |
| Databáze: | OpenAIRE |
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