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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| Format: | Article |
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American Chemical Society
1982
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| Online Access: | http://psasir.upm.edu.my/id/eprint/113030/ |