What question did this study set out to answer?

To evaluate how bean presoaking treatments and heating parameters influence trypsin inhibitor destruction and in vitro protein digestibility in soymilk.

October 1, 1971Journal of the Science of Food and Agriculture

Studies on the processing and properties of soymilk: II.—Effect of processing conditions on the trypsin inhibitor activity and the digestibility in vitro of proteins in various soymilk preparations

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To evaluate how bean presoaking treatments and heating parameters influence trypsin inhibitor destruction and in vitro protein digestibility in soymilk.
Soybeans were presoaked for 24 hours in either water or a 0.4 M sodium carbonate solution before milk preparation.
Soymilks were subjected to heat processing at 98°C across varying pH levels or canned and autoclaved at 115°C until trypsin inhibitor activity was inactivated.
In vitro protein digestibility was measured using pepsin and trypsin assays and compared against casein standards.
Trypsin inhibitor inactivation proceeded faster at 98°C in carbonate-presoaked soymilk due to elevated pH, shifting from zero-order kinetics at pH 6.8 to first-order kinetics at pH 9.9.
Heating carbonate-presoaked soymilk at 98°C to completely destroy trypsin inhibitor activity resulted in a 19% higher trypsin digestibility compared to water-presoaked milk heated at 98°C.
Autoclaving water-presoaked milk at 115°C improved digestibility over 98°C heating, but remained approximately 6% lower than carbonate-presoaked milk processed at 98°C.

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Implication

Experimental study reveals accelerated trypsin inhibitor inactivation and increased protein digestibility in carbonate-presoaked soymilk, suggesting alkaline soaking improves nutritional quality.

Cite This Study

Wallace et al. (1971) studied this question.

synapsesocial.com/papers/6a8aa115af6b08ee8d724766 https://doi.org/10.1002/jsfa.2740221008

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Implication

Experimental study reveals accelerated trypsin inhibitor inactivation and increased protein digestibility in carbonate-presoaked soymilk, suggesting alkaline soaking improves nutritional quality.

Studies on the processing and properties of soymilk: II.—Effect of processing conditions on the trypsin inhibitor activity and the digestibility in vitro of proteins in various soymilk preparations

Key Points

Discussion

Implication

Cite This Study

Studies on the processing and properties of soymilk: II.—Effect of processing conditions on the trypsin inhibitor activity and the digestibility in vitro of proteins in various soymilk preparations

Key Points

Discussion

Implication

Cite This Study

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Also Consider