HEAT INACTIVATION OF TRYPSIN-INHIBITOR, LIPOXYGENASE AND UREASE IN SOYBEANS - EFFECT OF ACID AND BASE ADDITIVES

被引：55

作者：

BAKER, EC ^{[1
]}

MUSTAKAS, GC ^{[1
]}

机构：

[1] USDA,ARS,NO REG RES LAB,PEORIA,IL 61604

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1973年 / 50卷 / 05期

关键词：

D O I：

10.1007/BF02640466

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：137 / 141

页数：5

共 19 条

[1]

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[2]

BADENHOP AF, 1970, CEREAL SCI TODAY, V15, P84

[3]

KHALEQUE A, 1970, J SCI FOOD AGR, V21, P580

[4] CRYSTALLINE SOYBEAN TRYPSIN INHIBITOR .2. GENERAL PROPERTIES [J].

KUNITZ, M .

JOURNAL OF GENERAL PHYSIOLOGY, 1947, 30 (04) :291-310

[5] LIPOXIDASE DEACTIVATION TO IMPROVE STABILITY, ODOR AND FLAVOR OF FULL-FAT SOY FLOURS [J].

MUSTAKAS, GC ;

ALBRECHT, WJ ;

MCGHEE, JE ;

BLACK, LT ;

BOOKWALTER, GN ;

GRIFFIN, EL .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1969, 46 (11) :623-+

[6] FULL-FAT AND DEFATTED SOY FLOURS FOR HUMAN NUTRITION [J].

MUSTAKAS, GC .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1971, 48 (12) :815-&

[7]

MUSTAKAS GC, 1967, ARS7134 USDA

[8]

OBARA T, 1971, CEREAL CHEM, V48, P523

[9]

RACKIS JJ, 1966, FOOD TECHNOL-CHICAGO, V20, P1482

[10]

RACKIS JJ, 1972, SOYBEANS CHEMISTRY T, V1

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