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Effects of micronization, ethanol washing, and enzymatic hydrolysis processing alone or in combination on trypsin inhibitors, lipoxygenase activities and selected “beany” flavour related compounds in soybean flour

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dc.contributor.supervisor Arntfield, Susan D (Food Science) en_US
dc.contributor.author Chen, Yuming Jr
dc.date.accessioned 2015-06-19T15:00:37Z
dc.date.available 2015-06-19T15:00:37Z
dc.date.issued 2015-06-19
dc.identifier.uri http://hdl.handle.net/1993/30590
dc.description.abstract Soybean production and consumption has increased in recent decades. However, trypsin inhibitor activity and “beany” flavour are two drawbacks limiting the utilization of soybean. In the present study, micronization, ethanol washing, and enzymatic hydrolysis (alone or in combination) were used to treat soybean. Micronization at 100 °C and 135 °C decreased the activity of both trypsin inhibitors (53% and 80% respectively), and lipoxygenase (51% and 99%, respectively). Ethanol increased the trypsin inhibitor activity while alcalase hydrolysis decreased its activity. Different treatment combinations affected trypsin inhibitor activity, with micronization having a major influence. “Beany” flavour related volatiles (hexanal, (E)- 2-hexenal, 1-hexanol, heptanal, (E)-2-octenal, (E)-2-nonenal, (E,E)-2,4-nonadienal, 2,4-decadienal, (E,E)-2,4-decadienal, 1-octen-3-ol, 2-pentylfuran and 3-octen-2-one) were significantly decreased with micronization. Ethanol effects varied with different volatiles. Soybean micronized at 135°C and washed with 65% ethanol was recommended for soybean processing due to its low trypsin inhibitor activity and low “beany” related volatile content. en_US
dc.subject Micronization en_US
dc.subject Ethanol washing en_US
dc.subject Enzymatic hydrolysis en_US
dc.subject Trypsin inhibitor en_US
dc.subject Lipoxygenase en_US
dc.subject Beany flavour en_US
dc.title Effects of micronization, ethanol washing, and enzymatic hydrolysis processing alone or in combination on trypsin inhibitors, lipoxygenase activities and selected “beany” flavour related compounds in soybean flour en_US
dc.degree.discipline Food Science en_US
dc.contributor.examiningcommittee Scanlon, Martin (Food Science) Aliani, Michel (Human Nutritional Science) en_US
dc.degree.level Master of Science (M.Sc.) en_US
dc.description.note October 2015 en_US


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