A microwave oven (2450 MHz) was used as heating source to inactivatc soybean lipoxygenase. Variables studied were initial moisture level of the soybean and time of heating. After exposure to microwave, the temperature, the moisture loss, the residual lipoxygcnase activity and the nitrogen solubility index (NSI) of the soybeans were determined. No linear relationship was observed between lipoxygenase activity and NSI. Complete inactivation of lipoxygenase in soybeans with moisture content between 26.9 and 56.8% was reached after 210 set of microwave heating, corresponding to NSI between 49.4 and 39.2%, respectively. The beans with their innate moisture (8.7%) had approximately 98% inactivation of lipoxygenase and 56.1% of NSI after 240 set of exposure.
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