Mis'kin O. Improvement of soybean products technology with the use of endogenous enzymes

The thesis is dedicated to the improvement of the soybean products technology with the use of endogenous enzymes to increase the functional properties of soybean protein. For the first time the conditions of the induced autolysis of soybean flour have been investigated: influence of inductors and their concentrations, the time of initiation, the duration of autolysis, hydromodulus, flour polydispersity, temperature, pH value. The influence of the inductor concentration and the time of the autolysis on the water sorption, fat absorption, emulsifying properties, stability of emulsion, foam formation, stability of foams of the soybean flour have been investigated. The chemical composition of the modified soybean flour has been determined. Decreasing of tripsin inhibitors, lectins, stachyose, raffinose in the process of the induced autolysis have been shown. Insignificant changes in the aminoacid and fatty-acid compositions have been found. The technical documentation and process flowsheet of production ofsoybean flour with improved functional properties have been developed.