Inactivation of soybean trypsin inhibitors under hot alcohol and associated urease activity behavior
Author:
Affiliation:
1. Graduate School of Engineering, Kanto Gakuin University
2. Materials and Surface Engineering Research Institute, Kanto Gakuin University
3. College of Nutrition, Kanto Gakuin University
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/70/3/70_NSKKK-D-22-00016/_pdf
Reference11 articles.
1. 1) 小野伴忠, 下山田真, 村本光二編 (2012). 「大豆の機能と科学」, 朝倉書店, 東京
2. 2) 令和元年度食糧需給表 (確報), (2021), 農林水産省
3. 3) United States Department of Agriculture (USDA)., Foreign agricultural service (FAS)., PSD Online.
4. 4) Okubo, K. (1988). DMF (Dry Mouth Feel, Undesirable) Components of soybean and behavior of the components on soybean food processing. Journal of the Japanese Society for Food Science and Technology. (Nippon Shokuhin Kogyo Gakkaishi) , 35 (12), 866-874 (大久保一良. 大豆のDMF (Dry Mouth Fee1,あく,不快味) 成分と豆腐等の食品加工におけるその挙動, 日本食品工業学会誌)
5. 5) Osman, M.A., Reid, P.M., and Weber, C.W. (2002). Thermal inactivation of tepary bean (Phaseolus acutifolius), soybean and lima bean protease inhibitors:Effect of acidic and basic pH. Food Chem., 78, 419-423.
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