Kinetics of Trypsin Inhibitory Activity Loss in Heated Flour from Bean, Phaseolus vulgaris
The effect of temperature, time and moisture content on, trypsin inhibitory activity of bean flour was studied. Trypsin inhibitory activity loss followed first‐order reaction kinetics and the rate of loss was greatly increased with increasing moisture content of flour from 2‐55%. Activation energies...
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todo:paper_00221147_v49_n1_p124_BUERA2023-10-03T14:26:49Z Kinetics of Trypsin Inhibitory Activity Loss in Heated Flour from Bean, Phaseolus vulgaris BUERA, M.P. PILOSOF, A.M.R. BARTHOLOMAI, G.B. The effect of temperature, time and moisture content on, trypsin inhibitory activity of bean flour was studied. Trypsin inhibitory activity loss followed first‐order reaction kinetics and the rate of loss was greatly increased with increasing moisture content of flour from 2‐55%. Activation energies for the first‐order reaction constants were calculated and ranged between 13‐27 Kcal/mole, showing a maximum value at 30% moisture content. Copyright © 1984, Wiley Blackwell. All rights reserved JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00221147_v49_n1_p124_BUERA |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| description |
The effect of temperature, time and moisture content on, trypsin inhibitory activity of bean flour was studied. Trypsin inhibitory activity loss followed first‐order reaction kinetics and the rate of loss was greatly increased with increasing moisture content of flour from 2‐55%. Activation energies for the first‐order reaction constants were calculated and ranged between 13‐27 Kcal/mole, showing a maximum value at 30% moisture content. Copyright © 1984, Wiley Blackwell. All rights reserved |
| format |
JOUR |
| author |
BUERA, M.P. PILOSOF, A.M.R. BARTHOLOMAI, G.B. |
| spellingShingle |
BUERA, M.P. PILOSOF, A.M.R. BARTHOLOMAI, G.B. Kinetics of Trypsin Inhibitory Activity Loss in Heated Flour from Bean, Phaseolus vulgaris |
| author_facet |
BUERA, M.P. PILOSOF, A.M.R. BARTHOLOMAI, G.B. |
| author_sort |
BUERA, M.P. |
| title |
Kinetics of Trypsin Inhibitory Activity Loss in Heated Flour from Bean, Phaseolus vulgaris |
| title_short |
Kinetics of Trypsin Inhibitory Activity Loss in Heated Flour from Bean, Phaseolus vulgaris |
| title_full |
Kinetics of Trypsin Inhibitory Activity Loss in Heated Flour from Bean, Phaseolus vulgaris |
| title_fullStr |
Kinetics of Trypsin Inhibitory Activity Loss in Heated Flour from Bean, Phaseolus vulgaris |
| title_full_unstemmed |
Kinetics of Trypsin Inhibitory Activity Loss in Heated Flour from Bean, Phaseolus vulgaris |
| title_sort |
kinetics of trypsin inhibitory activity loss in heated flour from bean, phaseolus vulgaris |
| url |
http://hdl.handle.net/20.500.12110/paper_00221147_v49_n1_p124_BUERA |
| work_keys_str_mv |
AT bueramp kineticsoftrypsininhibitoryactivitylossinheatedflourfrombeanphaseolusvulgaris AT pilosofamr kineticsoftrypsininhibitoryactivitylossinheatedflourfrombeanphaseolusvulgaris AT bartholomaigb kineticsoftrypsininhibitoryactivitylossinheatedflourfrombeanphaseolusvulgaris |
| _version_ |
1807317688348835840 |