Thermal stability of trypsin inhibitor activity in winged bean (Psophocarpus tetragonolobus)
Nget Hong Tan, Kai Choo Wong
Journal of Agricultural and Food Chemistry
Abstract
The thermal stability of trypsin inhibitor activity (TIA) in six varieties of winged beans was investigated. The TIA in winged bean meals was extremely resistant to dry heat treatment. Prolonged cooking (45–60 min) of the whole bean was required to reduce the TIA substantially. Autoclave treatment at 120 °C, 1.05 kg/cm2, is, however, very effective in destroying TIA in the beans or bean meals. There are significant varietal variations in the effectiveness of autoclave inactivation of winged bean TIA. The TIA in the winged bean meal extracts is, however, heat labile.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
trypsin inhibitor activity (TIA) is heat labile in winged bean meal extracts
“The TIA in the winged bean meal extracts is, however, heat labile.”
trypsin inhibitor activity (TIA) is reduced by prolonged cooking
“Prolonged cooking (45–60 min) of the whole bean was required to reduce the TIA substantially.”
trypsin inhibitor activity (TIA) is destroyed by autoclave treatment
“Autoclave treatment at 120 °C, 1.05 kg/cm2, is, however, very effective in destroying TIA in the beans or bean meals.”