Data/hora: 01/06/2024 02:44:23

Biblioteca(s): 	Embrapa Soja.	
Data corrente: 	08/10/1993	
Data da última atualização: 	08/10/1993	
Autoria: 	WEI, L. S.	
Afiliação: 	University of Illinois, Urbana, Illinois 61801, USA.	
Título: 	Minimizing protein insolubilization during thermal inactivation of lipoxygenase in soybean cotyledons.	
Ano de publicação: 	1983	
Fonte/Imprenta: 	In: CHINA/USA SOYBEAN SYMPOSIUM AND WORKING GROUP MEETING, 1., 1982, Uubana. Soybean research in China and the United States: proceedings. Urbana : University of Illinois. College of Agriculture, 1983. p.108-113. (INTSOY. Series, 25).	
Idioma: 	Inglês	
Conteúdo: 	Soybeans have been used in preparing various types of food in the Orient for many centuries. However, off-flavors described as painty or beany have limited the acceptability of these foods in other parts of the world. Using heat to inactivate lipoxygenase in soybeans greatly improved the flavor (Nelson et al., 1976; Wilkens et al., 1967; Mustakas et al., 1969). Unfortunately, protein insolubilization occured with heat inactivation of lipoxygenase, limiting usefulness of the resulting product. Therefore this study was initiated. Pre-moistened cotyledons were steamheated for short times and then held for various times before cooling and analyzing.	
Palavras-Chave: 	Cotyledon; EUA; Lipoxigenase; Protein; Soybean; USA.	
Thesagro: 	Cotilédone; Fisiologia; Nutrição Humana; Proteína; Soja.	
Thesaurus Nal: 	human nutrition; lipoxygenase; physiology.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Soja (CNPSO)	
Exemplares: 	CNPSO - (11578-1) - ADD - PL - -- - 3776 -  - 3776 - DIS