Different effects of heat treatment and pressure on soybean milk trypsin inhibitors

The effects of heat treatment and pressure on the soybean milk trypsin inhibitors were studied.The trypsin inhibitors activity was reduced to 2.91 mg / g by 15 min heat treatment.The trypsin inhibitors activity was reduced to1.62 mg / g by 5min heat treatment at 30 k Pa. The trypsin inhibitors activity was reduced to 0.47 mg / g by 5min heat treatment at 90 k Pa. So, from the sight of trypsin inhibitors, 30 k Pa technique at 5min will significantly improve the quality and safety of soymilk.