期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2017
卷号：13
期号：1
页码：22-28
DOI：10.19026/ajfst.13.3413
出版社：MAXWELL Science Publication
摘要：In this study, the effect of roasting temperatures (110, 120 and 130oC) and times (20, 40, 60, 80, 100 and 120 min) respectively on soybean protein quality test parameters was investigated. Results have revealed that urease activity decreased gradually with increasing time at 110C, suggesting that the test could be a suitable indicator for both under processing and over processing as opposed to 120 and 130C where there was a sudden drop in urease activity. Results further showed that at 110C, protein solubility in potassium hydroxide remained high with increasing time while at 120C, protein solubility decreased inconsistently. On the other hand, protein solubility at 130C decreased steadily suggesting that the test could be a suitable indicator for both under processing and over processing. It was further observed that at all roasting temperatures, protein dispersibility index decreased gradually with the highest and lowest decreases observed at 130C and 110C respectively. Results further showed that at 130C, protein digestibility and protein dispersibility index tests could yield results that were comparable with urease activity and protein solubility tests unlike at 110 and 120C. The findings have demonstrated that roasting temperatures and times significantly affected the test parameters used in determining the adequacy of soybean processing. These findings justify the need to carefully consider roasting temperatures for potential applications of processed soybeans in animal feeds processing as well as product development for human consumption.
