Citation
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
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.
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Official URL or Download Paper: https://pubs.acs.org/doi/abs/10.1021/jf00114a034
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Universiti Pertanian Malaysia |
| DOI Number: | https://doi.org/10.1021/jf00114a034 |
| Publisher: | American Chemical Society |
| Keywords: | Winged bean; Psophocarpus tetragonolobus; Trypsin inhibitor activity; Thermal stability; Heat treatment; Autoclave; Cooking; Varietal variation; Dry heat; Heat lability |
| Depositing User: | Ms. Zaimah Saiful Yazan |
| Date Deposited: | 10 Jan 2025 08:19 |
| Last Modified: | 10 Jan 2025 08:19 |
| Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1021/jf00114a034 |
| URI: | http://psasir.upm.edu.my/id/eprint/113030 |
| Statistic Details: | View Download Statistic |
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