Determination of Thermal Inactivation Time for Soybean Trypsin Inhibitor in Different Media

A study on [he thermal inactivation of trypsin inhibitor (TI) in raw soybean flour blended in distilled water, 2.5% brine and tomato sauce has been undertaken. The best-fit lines obtained by least square analysis showed maximum correlation coefficients (R2) . The values were 0.88, 0.84 and 0.85 for soybean flour suspended in distilled water, brine and tomato sauce,respectively. In all the treatments, the survivor curves reflected a greater degree of reduction in trypsin inhibitor activity (TIA) ranging up to 92.9%. The thennal inactivation was found to be the first order kinetics. In baked canned soybeans also the TlA was reduced up to 92.8%.