Kinetics of Trypsin Inhibitory Activity Loss in Heated Flour from Bean, Phaseolus vulgaris
The effect of temperature, time and moisture content on, trypsin inhibitory activity of bean flour was studied. Trypsin inhibitory activity loss followed first‐order reaction kinetics and the rate of loss was greatly increased with increasing moisture content of flour from 2‐55%. Activation energies...
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1984
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| LEADER | 05041caa a22005057a 4500 | ||
|---|---|---|---|
| 001 | PAPER-16500 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518204731.0 | ||
| 008 | 190411s1984 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-85006611832 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a BUERA, M.P. | |
| 245 | 1 | 0 | |a Kinetics of Trypsin Inhibitory Activity Loss in Heated Flour from Bean, Phaseolus vulgaris |
| 260 | |c 1984 | ||
| 270 | 1 | 0 | |m BUERA, M.P.; Comisión de investigaciones Centíficas de la Provincia de Buenos Aires, Buenos Aires, Argentina |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Antunes, P.L., Sgarbieri, V.C., Effect of heat treatment on the toxicity and nutritive value of dry bean (Phaseolus vulgaris) protein (1980) J. Agric. Food Chem, 28, p. 935 | ||
| 504 | |a Buera, M.P., Pollio, M.L., Pilosof, A.M., Batholomai, G.B., Cinética de la pérdida de solubilidad y de lisina disponible en harínas de porotos trantadas térmicamente (1983) Revista de Agrouquím. Tecnolog. Alimentos, 23 (2), p. 262 | ||
| 504 | |a Hackler, L.R., Van Buren, J.P., Steinkraus, K.H., El Rawi, I., Hand, D.B., Effect of heat treatment on nutritive value of soy milk protein fed to weanling rats (1965) Journal of Food Science, 30, p. 723 | ||
| 504 | |a Hill, C.G., Jr., Grieger‐Block, R.A., Kinetic data: generation, interpretation and use (1980) Food Technol, 34, p. 56 | ||
| 504 | |a Kakade, M.L., Hoffa, D.E., Liener, I.E., Contribution of trypsin inhibitors to the deleterious effects of unheated soybeans fed to rats (1973) J. Nutr, 103, p. 1772 | ||
| 504 | |a Kakade, M.L., Rackis, J‐J., MC Ghee, J.E., Puski, G., Determination of trypsin inhibitor activity of soy products: a collaborative analysis of an improved procedure (1974) Cereal Chem, 51, p. 376 | ||
| 504 | |a Labuza, T.P., The effect of water activity on reaction kinetics of food deterioration (1980) Food Technol, 34, p. 36 | ||
| 504 | |a Liener, I.E., (1958) Effect of heat on slant nroteins, p. 79. , In “Processed Plant Protein Foodstuffs,” (Ed.), A.M. Altschul, Academic Press, New York | ||
| 504 | |a Liener, I.E., Factors affectina the nutritional auality of soya products (1981) JAOCS, 58, p. 406 | ||
| 504 | |a Liener, I.E., Kakade, M.L., Protease inhibitors (1980) Toxic Constituents of Plant Foodstuffs, , I.E. Liener, Academic Press, New York | ||
| 504 | |a Mizrahi, S., Labuza, T.P., Karel, M., Feasibility of accelerated tests for browning in dehydrated cabbage (1970) Journal of Food Science, 35, p. 804 | ||
| 504 | |a Pilosof, A.M., Batholomai, G.B., Chirife, J., Kinetics of nitrogen solubility loss in heated flour and protein isolates from bean, Phaseolus vulgaris (1982) Journal of Food Science, 47, p. 4 | ||
| 504 | |a Pilosof, A.M., Batholomai, G.B., Chirife, J., Effect of heat treatment on sorption isotherms and solubility of flour and protein isolates from bean, Phaseolus vulgaris (1982) Journal of Food Science, 47, p. 1288 | ||
| 504 | |a Sathe, S.K., Salunkhe, D.K., Studies on trypsin and chymytropsin inhibitory activities, hemagglutinating activity, and sugars in the Great Northern beans (Phaseolus vulgaris L.) (1981) Journal of Food Science, 46, p. 626 | ||
| 504 | |a Vonjovich, C., Pfeifer, V.P., Stability of ascorbic acid in blends of wheat flour, CSM and infant cereals. Cereal Sci (1970) Today, 15, p. 6377 | ||
| 520 | 3 | |a The effect of temperature, time and moisture content on, trypsin inhibitory activity of bean flour was studied. Trypsin inhibitory activity loss followed first‐order reaction kinetics and the rate of loss was greatly increased with increasing moisture content of flour from 2‐55%. Activation energies for the first‐order reaction constants were calculated and ranged between 13‐27 Kcal/mole, showing a maximum value at 30% moisture content. Copyright © 1984, Wiley Blackwell. All rights reserved |l eng | |
| 593 | |a Facultad de Ciencias Exactas Y Naturales, Univ. de Buenos Aires, Ciudad Universitaria, Depto de Industrias, Buenos Aires, 1428, Argentina | ||
| 593 | |a Comisión de investigaciones Centíficas de la Provincia de Buenos Aires, Buenos Aires, Argentina | ||
| 700 | 1 | |a PILOSOF, A.M.R. | |
| 700 | 1 | |a BARTHOLOMAI, G.B. | |
| 773 | 0 | |d 1984 |g v. 49 |h pp. 124-126 |k n. 1 |p J. Food. Sci. |x 00221147 |w (AR-BaUEN)CENRE-325 |t Journal of Food Science | |
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| 856 | 4 | 0 | |u https://doi.org/10.1111/j.1365-2621.1984.tb13687.x |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_00221147_v49_n1_p124_BUERA |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v49_n1_p124_BUERA |y Registro en la Biblioteca Digital |
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| 963 | |a VARI | ||
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