Abstract
Effect of drying on protein, trypsin inhibitor (TI), nitrogen solubility, water absorption, colour and electrophoretic patterns of flours prepared from germinated soybean varieties ‘JS 9305’ and ‘MAUS 47’ was studied. Drying included sun drying (35–40°C), steaming followed by hot air oven drying at 60°C, hot air oven drying at 100°C and microwave heating at 400 W and 630 W. Sun drying did not reduce the TI to the required 80% and steaming followed by drying and microwave heating affected colour, nitrogen solubility and electrophoretic pattern adversely. Drying at 100°C reduced TI to safe limits and did not adversely affect the nitrogen solubility, colour and electrophoretic patterns and can be recommended for commercial scale drying of germinated soybean to prepare good quality soy flour for product development. Drying at 35–40°C minimally affected the colour, nitrogen solubility and electrophoretic pattern and can be used to prepare soy flour for bakery purposes.
Similar content being viewed by others
References
Adjei-Twum DC, Splittstoessor WE, Vandemack JS (1976) Use of soybeans as sprouts. Hort Sci 11:235–236
Agrahar-Murugkar D, Jha K (2009) Effect of sprouting on nutritional and functional characteristics of soybean. J Food Sci Technol 46:240–243
Anon (1998) Soya blue book plus. Soy Tech Inc., Me-04609, US: 312
AOAC (1995) Official methods of analysis, 16th edn. Association of Official Analytical Chemists, Washington DC
Bates RP, Knapp FW, Araujo PE (1977) Protein quality of green mature, dry mature and sprouted soybeans. J Food Sci 42:271–272
Bau HM, Villaume C, Nicolas JP, Mejan L (1997) Effect of germination on chemical composition, biochemical constituents and antinutritional factors of soybean seeds. J Sci Food Agric 73:1–9
BIS (1975) IS: 7837, Specifications for edible grade full fat soyflour. Indian Standards Institution, New Delhi
Catsimpoolas N, Funk SK, Meyer EW (1970) Thermal aggregation of glycinin sub units. Cereal Chem 47:331–344
Chauhan OP, Chauhan GS (2007) Development of anti-nutrients free soy beverage using germinated soybean. J Food Sci Technol 44:62–65
Collins JL, Sand GG (1976) Changes in trypsininhibitory activity in some soybean varieties during maturation and germination. J Food Sci 41:168–172
Daun J, DeClercq D (1994) Comparison of combustion and Kjeldahl methods for determination of nitrogen in oilseeds. J Am Oil Chem Soc 71:1069–1072
De Valle FR (1981) Nutritional qualities of soy as affected by processing. J Am Oil Chem Soc 58:419–429
Gandhi AP (2008) Development of HACCP procedures for production of full fat soy flour. Int Food Res J 15:141–154
Hammerstrand GE, Black LT, Glover JD (1981) Trypsin inhibitor in soy products: modification of standard analytical procedures. Cereal Chem 15:215–218
Heywood AA, Meyers DJ, Bailey TB, Johnson LA (2002) Functional properties of LFSF produced by an extrusion expelling system. J Am Oil Chem Soc 79:1249–1253
Kakade ML, Simons N, Liner IE (1974) An evaluation of natural versus synthetic substrates for measuring the antitryptic activity of soybean samples. Cereal Chem 46:518–526
Kumar V, Rani A, Vimal P, Chauhan GS (2006) Changes in lipoxygenase isozymes and trypsin inhibitor activity in soybean during germination at different temperatures. Food Chem 99:563–568
Laemmli UK (1970) Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227:680–685
Leontowicz H, Kostyra H, Leontowicz M, Kulasek GW (1998) The inactivation of legume seed haemagglutinin and trypsin inhibitor boiling. In: Jansman AJM, Hill GD, Poel V (eds) Recent advances of research in antinutritonal factors in legume seeds and rape seeds. The Netherlands, Wageningen, pp 429–432
Mattil KF (1971) The functional requirements of proteins in food. J Am Oil Chem Soc 48:477–480
McNaughton JL (1981) Colour, trypsin inhibitor and urease activity as it affects growth of broilers. JAOCS 58:321–324
McWatters KH, Holmes MR (1979) Influence of moist heat on solubility and emulsification properties of soy and peanut flours. J Food Sci 44:774–776
Mostafa MM, Rahma EH, Rady AH (1987) Biochemical and nutritional changes in soybean during germination. J Food Biochem 23:257–275
Naismith WEF (1955) Ultracentrifuge studies on soybean protein. Biochem Biophys Acta 16:203–210
Narayana K, Narasingha Rao MS (1982) Functional properties of raw and heat processed winged bean (Psophocarpus tetragonolobus) flour. J Food Sci 47:1534–1538
Pomeranz Y, Shogren MD, Finney KF (1977) Flour from germinated soybeans in high-protein bread. J Food Sci 42:824–827
Salvage WD, Wei LS, Sutherland JW, Schmidt SJ (1995) Biologically active components inactivation and protein insolubilization during heat processing of soybeans. J Food Sci 60:164–180
Scarafoni A, Magni C, Duranti M (2007) Molecular nutraceutics as a mean to investigate the positive effects of legume seed proteins on human health. Tr Food Sci Technol 18:454–463
Smith AK, Circle SJ (1972) Soybeans: Chemistry and technology. The Avi Publ Co, West Port
Utsumi S, Kinsella JE (1985) Structure-function relationships in food proteins: subunit interaction in heat-induced gelation of 7 S, 11 S and soy isolate proteins. J Agric Food Chem 33:297–303
Volkert MA, Klien BP (1979) Protein dispersibility and emulsion characteristics of four soy products. J Agric Food Chem 44:93–96
Wu YV, Inglett GE (1974) Denaturation of plant proteins related to functionality and food applications. J Food Sci 39:218–225
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Agrahar-Murugkar, D., Jha, K. Effect of drying on nutritional and functional quality and electrophoretic pattern of soyflour from sprouted soybean (Glycine max). J Food Sci Technol 47, 482–487 (2010). https://doi.org/10.1007/s13197-010-0082-5
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-010-0082-5