Inactivation of Trypsin Inhibitor Activity from Brazilian Varieties of Beans (Phaseolus vulgaris L.)

Abstract

The trypsin inhibitor activity (TIA) of five varieties of beans ( Phaseolus vulgaris L.) namely, Carioca, Branco, Vermelho, Preto and Jalo, was investigated. No significant differences of TIA among varieties of raw beans were observed (P > 0.05). Pressure-cooking (121°C and 141 kPa) for 15 min resulted in complete inactivation of TIA. On cooking beans in water bath (90°C, 15 min), the TIA was inactivated between 80% and 95%, while total inactivation was achieved after 40 min suggesting the possibility of two-step inactivation kinetics. Microwave treatment was very effective for inactivation of this antinutritional factor (97% to 100% of inactivation) in the first 15 min of treatment. A 22 factorial design was developed to evaluate the effect of temperature and duration of thermal treatment for loss of TIA. As interdependence between temperature and time was evident, it is envisaged that both are important to process the beans to knock off TIA.

Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours

“…These results are consistent with the findings of Wang et al (2009), who observed that soaking and boiling decreased TIA values, ranging between 61.2% and 82.6% for different lentil varieties. The results are also in good agreement with the findings of Jourdan, Norena, and Brandelli (2007), who reported that the TIAs of common bean were reduced by between 80% and 95% after soaking and cooking in a 90°C water bath for 15 min and were completely eliminated after cooking at 90°C for 40 min.…”

Influences of High Hydrostatic Pressure, Microwave Heating, and Boiling on Chemical Compositions, Antinutritional Factors, Fatty Acids, In Vitro Protein Digestibility, and Microstructure of Buckwheat

“…Samples were subjected to BL, HHP, and MW treatments. The operating parameters were selected basing on previous studies for maximally decreasing antinutritional factors and improving digestibility (Jourdan et al, 2007;Katleen and Arendt 2009;Linsberger-Martin et al 2013).…”

Effect of Processing on Antinutrient Compounds in Pulses

“…The activity of chymotrypsin inhibitors was reduced by 38-100% in faba beans (Vidal-Valverde et al 1997;Hernandez-Infante et al 1998) to almost complete elimination in dry beans (Dhurandhar and Chang 1990;Barampama and Simard 1994;Jourdan et al 2007). The activity of chymotrypsin inhibitors was reduced by 38-100% in faba beans (Vidal-Valverde et al 1997;Hernandez-Infante et al 1998) to almost complete elimination in dry beans (Dhurandhar and Chang 1990;Barampama and Simard 1994;Jourdan et al 2007).…”