SUMMARY
Lipoxygenases and trypsin inhibitors inactivation in a soymilk processing by direct milling and ultra high temperature (DM-UHT)
Soymilk production by a new process based on Direct Milling of soy grits and Ultra High Temperature (DM-UHT) has been studied at laboratory scale in order to evaluate solids and protein extraction, lipoxygenases (LO) and Trypsin Inhibitors (TI) inactivation during milling and heat-treatment steps. For TI measurements in soy extracts and soymilk a modification of the classical Kakade method (17) was used. Highest extraction yields were accomplished at 70 °C and 2 minutes milling of soy grits. LO was appreciably inactivated when using, as dispersing medium for milling, 0.0lM sodium carbonate (Residual Activity 14%) instead of water (Residual Activity 46%), so in this way lower levels of undesired substances can be generated. LO destruction in the resulting suspension was finished by a short heating (30 seconds) from 70 °C to boiling temperature (96 °C). On the other hand, TI were not fully inactivated in milling nor even in the steaming step at 96 °C for many minutes. The TI were inactivated to the accepted levels for soymilk in the final UHT step at 135 °C and 2 minutes, being possible at the same time to carry out the simultaneous microorganisms destruction.

Key words: Soymilk, inhibitors, heat-treatment.



Recibido: 14/11/1996
Aceptado: 17/11/1997

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PRIVACIDAD | ACCESIBILIDAD ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83 Sociedad Latinoamericana de Nutrición Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0 Urbanización Santa María, primera transversal, No. 417-214, Planta Alta Tele-Fax: (+58-212) 283.8618 E-mail info@alanrevista.org Código Postal: 1070 Caracas - Venezuela