After making soymilk, can I cook it in a microwave to deactivate the trypsin inhibitors?
There are several authors that agree that heat treatment applied to soymilk should be sufficient to inactivate 80-90% of Trypsin Inhibitor (TI) activity and maximize the protein efficiency ratio. Therefore, the heat treatment depends on heating temperature and time of processing. For conventional heating, 100 C for 14 and 30 minutes have been reported to inhibit 80% and 90% TI, respectively. Now, in the microwave the heat is generated by the resistance of soymilk to the flow of electricity. So the heat depends in the power of the microwave. Most of the microwaves have 1000 Watts as the maximum power (Watt = Joule/second). So, assuming that the boiling point of soymilk is close to the water ( soymilk has 90% water) 97 C, a cooking time in the microwave at full power (1000W) for 14 minutes will do the job. However, heating in a microwave is not even, the surfaces of the food receive lower heat than the center of it, so turntable microwave would do a better job than a conventional one. In
