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Thermal stability of trypsin inhibitor activity in winged bean (Psophocarpus tetragonolobus)

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 a...

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Main Authors: Tan, Nget Hong, Wong, Kai Choo
Format: Article
Published: American Chemical Society 1982
Online Access:http://psasir.upm.edu.my/id/eprint/113030/
https://pubs.acs.org/doi/abs/10.1021/jf00114a034
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spelling my.upm.eprints.1130302025-01-10T08:19:38Z http://psasir.upm.edu.my/id/eprint/113030/ Thermal stability of trypsin inhibitor activity in winged bean (Psophocarpus tetragonolobus) Tan, Nget Hong Wong, Kai Choo 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. American Chemical Society 1982 Article PeerReviewed Tan, Nget Hong and Wong, Kai Choo (1982) Thermal stability of trypsin inhibitor activity in winged bean (Psophocarpus tetragonolobus). Journal of Agricultural and Food Chemistry, 30 (6). pp. 1140-1143. ISSN 0021-8561; eISSN: 1520-5118 https://pubs.acs.org/doi/abs/10.1021/jf00114a034 10.1021/jf00114a034
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description 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.
format Article
author Tan, Nget Hong
Wong, Kai Choo
spellingShingle Tan, Nget Hong
Wong, Kai Choo
Thermal stability of trypsin inhibitor activity in winged bean (Psophocarpus tetragonolobus)
author_facet Tan, Nget Hong
Wong, Kai Choo
author_sort Tan, Nget Hong
title Thermal stability of trypsin inhibitor activity in winged bean (Psophocarpus tetragonolobus)
title_short Thermal stability of trypsin inhibitor activity in winged bean (Psophocarpus tetragonolobus)
title_full Thermal stability of trypsin inhibitor activity in winged bean (Psophocarpus tetragonolobus)
title_fullStr Thermal stability of trypsin inhibitor activity in winged bean (Psophocarpus tetragonolobus)
title_full_unstemmed Thermal stability of trypsin inhibitor activity in winged bean (Psophocarpus tetragonolobus)
title_sort thermal stability of trypsin inhibitor activity in winged bean (psophocarpus tetragonolobus)
publisher American Chemical Society
publishDate 1982
url http://psasir.upm.edu.my/id/eprint/113030/
https://pubs.acs.org/doi/abs/10.1021/jf00114a034
_version_ 1821107999942377472
score 13.239859

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