Comparison of Conventional and Microwave Treatment on Soymilk for Inactivation of Trypsin Inhibitors and In Vitro Protein Digestibility

Vagadia, Brinda Harish; Vanga, Sai Kranthi; Singh, Ashutosh; Gariépy, Yvan; Raghavan, Vijaya

doi:10.3390/foods7010006

Cited by 65 publications

(47 citation statements)

References 62 publications

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“…UT played a significant role in inactivating the trypsin inhibitors, as it may cause denaturation of the trypsin inhibitors. However, trypsin inhibitor was not highly sensitive to temperature alone, it takes a longer duration to get inactivated even at a higher temperature (Vagadia, Vanga, Singh, Gariepy, & Raghavan, 2018). Hence, interaction of temperature and ultrasonic power was most effective against trypsin inactivation, with p ‐value <.05, and the same was reported earlier for LOX and TIA (Vagadia et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

Comparative performance analysis of enzyme inactivation of soy milk by using RSM and ANN

Kumar

Rao

Rana

et al. 2020

J Food Process Engineering

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The presence of antinutritional factors as trypsin inhibitors (TIA) and lipoxygenase (LOX) in soy milk produces indigestion and off‐flavor due to oxidation of linoleic acid to hyperoxide. The objective of the study was to determine the prediction capacity of response surface methodology (RSM) and artificial neural network (ANN) for enzyme inactivation of soy milk. The microwave and thermo‐sonication method were used to prepare and treat the sample. Statistical parameters like NRMSE and %MAE were used to compare and evaluate the final result. NRMSE value had shown five times better results in the case of ANN (0.015) compared to RSM (0.082). Similarly, the % MAE value was also fivefold better in the case of ANN. In the case of RSM, Chi‐square values for TIA and LOX were 317.32 and 146.73, respectively. Whereas for ANN, the value was 4.68 and 2.69, respectively. So, it can be concluded that the prediction capacity of ANN is better than RSM. Practical Applications This modeling has a tremendous potential contributing to prediction of enzymes inactivation without real‐time experiments with great accuracy. Moreover, a number of industries are producing soy milk nowadays, and it could be helpful in elimination of beany flavor with desirable inactivation of lipoxygenase and enhancing the digestibility by removing trypsin inhibitors with appropriate environmental conditions. In addition, it can also pave the way for a number of food processing technology in which enzymatic inactivation is prominent and the prediction of percentage inactivation is crucial. This technique could be applied to predict the yield of any process after maintaining a certain treatment and process condition. Process engineering of any industry and biochemical processes are very sensitive to small changes in parameters and their effects could be predicted by using the modern approach of artificial neural network with more preciseness without running the actual experiments.

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Section: Resultsmentioning

confidence: 99%

Comparative performance analysis of enzyme inactivation of soy milk by using RSM and ANN

Kumar

Rao

Rana

et al. 2020

J Food Process Engineering

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“…In addition, the fermentation process can improve not only the sensory aspects but also the nutritional value of the final product, resulting in the development of suitable flavours and aromas (CAMARGO et al, 2000;FIORENTINI et al, 2011;MORAES et al, 2006). Moreover, the process also improves the bioactive compounds and decreases the anti-nutritional factors, which may contribute to the increased acceptance and positive effects of fermented soybean products (BREN, SANTOS, ALMEIDA, 2010;VAGADIA, et al;2018;WATANABE et al, 2017). Table 2.…”

Section: Resultsmentioning

confidence: 99%

“…However, scientific studies have sought viable alternatives aimed at increasing the possibilities of introducing soybeans into human food (HUAG, CAI, XU, 2017;VAGADIA, et al, 2018;WATANABE, et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Fermented beverage based on water-soluble soybean extract

Bessegato¹,

Silva²,

Silva³

et al. 2019

Biosci. J.

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Functional foods are those that, beyond basic nutrition, promote health benefits. This study aimed to produce a fermented beverage from a water-soluble soybean extract and low-lactose semiskimmed milk. The beverage was prepared using a blend (v/v) containing 62% water-soluble soybean extract, 33% low-lactose semi-skimmed milk, and 5% of an inoculum containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus. The fermentation was carried out with monitoring of the lactic acid bacteria (LAB) counts, pH, and titrable acidity (% lactic acid). The consumption-ready fermented beverage was added of strawberry syrup and posteriorly characterized by its centesimal composition and sensory attributes as appearance, aroma, flavour, texture, overall impression, and purchase intent. Additionally, the LAB count and presence of pathogens in the final product were evaluated. After 14 h of fermentation, the refrigerated product presented L. bulgaricus and S. thermophilus counts of 8.5 × 10 3 and 7.4 × 10 7 CFU/mL, respectively. The product contained 14.93% carbohydrates, 0.76% fats, 0.96% ash, 22.76% total solids, and 2.19% protein. Because the product did not present any pathogens, it was adequate according to the standards of microbiological safety determined by Brazilian legislation. Regarding the sensory evaluation, the panelists assigned a mean score of 7.0 for the attributes evaluated, indicating 'liked moderately' to the drink. In addition, 61% of the evaluators responded that they 'certainly or probably would buy' the product if it were available on the market.

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“…The possibility to lower immunoreactive properties with the use of various technological efforts was the subject of numerous papers [2,8,17,38]. Generally, it may be stated that processing does not fully remove the allergenic potential of allergens.…”

Section: Discussionmentioning

confidence: 99%

Soy Preparations Are Potentially Dangerous Factors in the Course of a Food Allergy

Jędrusek‐Golińska

Piasecka‐Kwiatkowska

Zielińska

et al. 2019

Foods

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The special properties of soy preparations make them common additives for food production and can be dangerous for sensitive individuals. Our aim was to check consumers’ awareness of potential risks of soy preparations added to numerous food products, depending on respondents’ education, and to evaluate immunoreactive properties of chosen soy preparations. A personal questionnaire was used. Respondents (n = 251) were aged 23–28 years old, lived in Poland, and were graduates or students in their last year of food technology, medicine, and university of technology. The slot blot and Western blotting methods were used to mark immunoreactivity of soy preparations. It was shown that most respondents often or usually read labels of food products they buy. The surveyed indicated protein is the allergenic component in soy. Almost half of them were of the opinion that hydrolysis removes the allergenic properties of soy. Most of the medical students surveyed thought that people allergic to soy may consume products that contain soy preparations. The analytical results indicated that soy preparation contained protein fractions that were immunoreactive with sera of allergenic patients. It was proven that preparations, even hydrolysates, contain immunoreactive proteins that may be the source of hidden allergens, even though they are not recognized as dangerous by well-educated respondents.

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Comparison of Conventional and Microwave Treatment on Soymilk for Inactivation of Trypsin Inhibitors and In Vitro Protein Digestibility

Cited by 65 publications

References 62 publications

Comparative performance analysis of enzyme inactivation of soy milk by using RSM and ANN

Comparative performance analysis of enzyme inactivation of soy milk by using RSM and ANN

Fermented beverage based on water-soluble soybean extract

Soy Preparations Are Potentially Dangerous Factors in the Course of a Food Allergy

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