Abstract
ABSTRACT Whole soybeans at natural moisture levels were heated by varied exposures to dielectric heating at frequencies of 42 and 2450 MHz. The minimum energy absorbed (MEA) was calculated from temperature‐elevation and moisture‐loss data. Because the heating rates were different at the two frequencies, plots of various biochemical properties against temperature or exposure time revealed an apparent frequency dependence. This dependence on frequency disappeared, however, when the MEA value was substituted as the independent variable. Chemical and biochemical analyses revealed that dielectric heating at natural moisture levels should be as efficient as commonly practiced moist “toasting” in improving the nutritional value of soybeans. Trypsin inhibitor activity was reduced to a low level, indicating that maximum nutritional quality had been reached. Protein solubility and dispersibility, but not urease activity, can be used as indicators of trypsin inhibitor inactivation by dielectric heating. Indications were obtained that MEA values, or perhaps even moisture loss, might be used as an index of trypsin inhibitor inactivation. Lipoxygenase‐inactivated samples of improved flavor were produced by the dielectric heating treatments. Some treated samples with low trypsin inhibitor and lipoxygenase activities still retained relatively high peroxidase activities that may be advantageous for bleaching effects.
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Claims 8
Claim · model-written summary
Dielectric heating at natural moisture levels should be about as efficient as moist toasting in improving the nutritional value of soybeans.
- Taxon
- soybeans
Glycine maxe0 - Treatment
- dielectric heating at natural moisture levelse2
- Outcome
- nutritional value of soybeanse2
- Direction
- no_changeinferrede2
- Comparator
- moist “toasting”e2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Whole soybeans at natural moisture levels were heated by varied exposures to dielectric heating at frequencies of 42 and 2450 MHz”
e2“dielectric heating at natural moisture levels should be as efficient as commonly practiced moist “toasting” in improving the nutritional value of soybeans”
Claim · model-written summary
Dielectric heating reduced trypsin inhibitor activity of soybeans to a low level.
- Taxon
- soybeansGlycine maxe0
- Treatment
- dielectric heatinge2
- Outcome
- Trypsin inhibitor activitye3
- Direction
- reducede3
- Qualifier
- to a low levele3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Whole soybeans at natural moisture levels were heated by varied exposures to dielectric heating at frequencies of 42 and 2450 MHz”
e2“dielectric heating at natural moisture levels should be as efficient as commonly practiced moist “toasting” in improving the nutritional value of soybeans”
e3“Trypsin inhibitor activity was reduced to a low level”
Claim · model-written summary
Protein solubility and dispersibility can be used as indicators of trypsin inhibitor inactivation by dielectric heating in soybeans.
- Taxon
- soybeansGlycine maxe0
- Treatment
- dielectric heatinge4
- Outcome
- Protein solubility and dispersibilitye4
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Whole soybeans at natural moisture levels were heated by varied exposures to dielectric heating at frequencies of 42 and 2450 MHz”
e4“Protein solubility and dispersibility, but not urease activity, can be used as indicators of trypsin inhibitor inactivation by dielectric heating”
Claim · model-written summary
Urease activity cannot be used as an indicator of trypsin inhibitor inactivation by dielectric heating in soybeans.
- Taxon
- soybeansGlycine maxe0
- Treatment
- dielectric heatinge4
- Outcome
- urease activitye4
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Whole soybeans at natural moisture levels were heated by varied exposures to dielectric heating at frequencies of 42 and 2450 MHz”
e4“Protein solubility and dispersibility, but not urease activity, can be used as indicators of trypsin inhibitor inactivation by dielectric heating”
Claim · model-written summary
MEA values, or perhaps moisture loss, might serve as an index of trypsin inhibitor inactivation in soybeans.
- Taxon
- soybeansGlycine maxe0
- Treatment
- MEA valuese5
- Outcome
- trypsin inhibitor inactivatione5
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Whole soybeans at natural moisture levels were heated by varied exposures to dielectric heating at frequencies of 42 and 2450 MHz”
e5“MEA values, or perhaps even moisture loss, might be used as an index of trypsin inhibitor inactivation”
Claim · model-written summary
The apparent frequency dependence of biochemical properties disappeared when the MEA value was used as the independent variable.
- Taxon
- soybeansGlycine maxe0
- Treatment
- the MEA value was substituted as the independent variablee1
- Outcome
- dependence on frequencye1
- Direction
- disappearede1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Whole soybeans at natural moisture levels were heated by varied exposures to dielectric heating at frequencies of 42 and 2450 MHz”
e1“This dependence on frequency disappeared, however, when the MEA value was substituted as the independent variable”
Claim · model-written summary
Lipoxygenase-inactivated soybean samples with improved flavor were produced by dielectric heating.
- Taxon
- soybeansGlycine maxe0
- Treatment
- dielectric heating treatmentse6
- Gene
- Lipoxygenasee6
- Outcome
- flavore6
- Direction
- improvede6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Whole soybeans at natural moisture levels were heated by varied exposures to dielectric heating at frequencies of 42 and 2450 MHz”
e6“Lipoxygenase‐inactivated samples of improved flavor were produced by the dielectric heating treatments”
Claim · model-written summary
Treated soybean samples with low trypsin inhibitor and lipoxygenase activities still retained relatively high peroxidase activities.
- Taxon
- soybeansGlycine maxe0
- Outcome
- peroxidase activitiese7
- Direction
- retained relatively highe7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Whole soybeans at natural moisture levels were heated by varied exposures to dielectric heating at frequencies of 42 and 2450 MHz”
e7“Some treated samples with low trypsin inhibitor and lipoxygenase activities still retained relatively high peroxidase activities”
The same questions in other papers
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- negative
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- negative
- negative
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See all 22 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.