Inactivation Methods of Trypsin Inhibitor in Legumes: A Review

• Published in: Journal of food science Vol. 83; no. 1; pp. 17 - 29
• Main Authors: Aviles-Gaxiola, Sara, Chuck-Hernandez, Cristina, Serna Saldivar, Sergio O
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01.01.2018
• Subjects: absorption; Agricultural land; antinutritional factors; Arable land; arable soils; biological treatments; chemical processes; Deactivation; dietary protein; digestion; energy; functional properties; heat treatment; Inactivation; Legumes; Metabolites; Nutrients; Nutritive value; pests; physical processes; physicochemical properties; Plant protection; Proteins; researchers; Trypsin; trypsin inhibitor; Trypsin inhibitors; trypsin inhibitor; biological treatments; physicochemical properties; chemical processes; physical processes

Seed legumes have played a major role as a crop worldwide, being cultivated on about 12% to 15% of Earth's arable land; nevertheless, their use is limited by, among other things, the presence of several antinutritional factors (ANFs ‐ naturally occurring metabolites that the plant produces to p...