pH-stat Method to Evaluate the Heat Inactivation of Subtilisin Inhibitor in Legumes

M. C. Márquez and V. Fernández

Abstract
A pH-stat technique was used to evaluate the effect of heat treatments on removal of Subtilisin inhibitor in chickpea flour. Chickpea flours, that had been heated to different extents, were hydrolysed with a commercial protease, Alcalase 0.6 L. Initial rates of hydrolysis were determined at several enzyme concentrations. Useful information about enzyme inhibitor removal was obtained. Results indicated that pH-stat method has some advantages over other commonly used procedures.

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Keywords
Subtilisin, pH-stat, protease inhibitors, chickpea, Alcalase, hydrolysis