THE WATER CONTENT OF SOYBEAN NECESSARY FOR THE EFFECTIVE REMOVAL OF TRYPSIN INHIBITOR BY STEAMING / 营养学报
Acta Nutrimenta Sinica
;
(6)1956.
Artigo
em Chinês
| WPRIM
| ID: wpr-549129
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.
Texto completo:
DisponíveL
Índice:
WPRIM (Pacífico Ocidental)
Idioma:
Chinês
Revista:
Acta Nutrimenta Sinica
Ano de publicação:
1956
Tipo de documento:
Artigo
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