Effects of infrared treatment on urease, trypsin inhibitor and lipoxygenase activities of soybean samples.

@article{Yaln2015EffectsOI,
  title={Effects of infrared treatment on urease, trypsin inhibitor and lipoxygenase activities of soybean samples.},
  author={S. Yalçın and A. Başman},
  journal={Food chemistry},
  year={2015},
  volume={169},
  pages={
          203-10
        }
}
In this study, infrared (IR) treatment at different powers (814W, 1003W, 1208W, 1342W) and times (10min, 15min) were applied to unsoaked and soaked (30min, 45min) soybeans (cvs. Adasoy, Nazlican). Effects of IR treatment on urease, trypsin inhibitor, lipoxygenase-1 and lipoxygenase-3 activities were investigated. Infrared treatment caused a substantial reduction in urease and trypsin inhibitor activities and considerable decrease was observed as the IR power increased. Urease inactivation in… Expand
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