Soybean proteins microwave-heated

Functional Properties of Microwave-Heated Soybean Proteins... 

The difference between heating a protein and a protein with an aldose sugar is shown in Table I. There is a 10-fold increase in light absorption of the egg albumin-glucose mixture above egg albumin when heated for 5 min in a microwave oven. An even larger difference is shown between soybean protein with added glucose. 

Although the soybeans used in this study were soaked prior to microwave treatment, this may not he necessary. It has been observed (Pour-El, personal communication) that irradiation of soybeans containing only innate moisture (6-7 ) for a period comparable to those used in this work reduced trypsin inhibitor levels by 90%. Allowing the microenvironmental water of the protein to be the energy transmitter reduced the time needed for inactivation. It was postulated that adding moisture actually reduced the process efficiency because of the energy required to heat the additional water. 

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