Thermal inactivation of lectins and trypsin inhibitor activity during steam processing of dry beans (Phaseolus vulgaris) and effects on protein quality

1990 ◽  
Vol 53 (2) ◽  
pp. 215-228 ◽  
Author(s):  
Thomas F B Van Der Poel ◽  
Jan Blonk ◽  
Dick J Van Zuilichem ◽  
Maarten G Van Oort
Keyword(s):  
Phaseolus Vulgaris ◽  
Trypsin Inhibitor ◽  
Thermal Inactivation ◽  
Protein Quality ◽  
Trypsin Inhibitor Activity ◽  
Dry Beans ◽  
Inhibitor Activity ◽  
Steam Processing

STEAM-HEATED CULLED BEANS: NUTRITIONAL VALUE AND DIGESTIBILITY FOR SWINE

1987 ◽  
Vol 67 (3) ◽  
pp. 803-810 ◽  
Author(s):  
J. P. RODRIGUEZ ◽  
H. S. BAILEY
Keyword(s):  
Energy Source ◽  
Trypsin Inhibitor ◽  
Nutritional Value ◽  
Metabolizable Energy ◽  
The Other ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Time Intervals ◽  
Digestible Protein ◽  
Steam Processing

White culled beans were steamed at 80 or 100 °C at various time intervals to determine the conditions necessary to inactivate the trypsin inhibitors and hemagglutinins. Steaming at 100 °C for 30 or 45 min in a covered mixer completely destroyed the hemagglutinating activity and greatly reduced the trypsin inhibitor activity of the beans. The nutritional value of the processed beans was evaluated in two digestion experiments. The inclusion of 34.5% beans steamed at 100 °C for 30 or 45 min in the diet depressed feed intake and induced scours in the pig. On the other hand, beans steamed for 75 min were readily consumed by the animals and did not induce scours. Beans steamed at 100 °C for 75 min supplied 12.9 MJ of digestible energy, 12.6 MJ of metabolizable energy, 103 g digestible protein, 1 g of absorbable calcium and 2.9 g of absorbable phosphorus per kilogram. The processed beans should thus be considered as an energy source for swine. Key words: Beans, digestibility, nutritional value, swine, steam processing

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

2007 ◽  
Vol 13 (3) ◽  
pp. 195-198 ◽  
Author(s):  
G.A. Jourdan ◽  
C.P.Z. Noreña ◽  
A. Brandelli
Keyword(s):  
Phaseolus Vulgaris ◽  
Trypsin Inhibitor ◽  
Microwave Treatment ◽  
Effect Of Temperature ◽  
Inactivation Kinetics ◽  
Trypsin Inhibitor Activity ◽  
Phaseolus Vulgaris L ◽  
Antinutritional Factor ◽  
Inhibitor Activity ◽  
Complete Inactivation

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.

Ileal digestibility of protein and amino acids of feed peas with different trypsin inhibitor activity in pigs

2000 ◽  
Vol 80 (4) ◽  
pp. 643-652 ◽  
Author(s):  
F. Grosjean ◽  
C. Jondreville ◽  
I. Williatte-Hazouard ◽  
F. Skiba ◽  
B. Carrouée ◽  
...  
Keyword(s):  
Amino Acids ◽  
Trypsin Inhibitor ◽  
Crude Protein ◽  
Trypsin Inhibitor Activity ◽  
Rectal Anastomosis ◽  
Inhibitor Activity ◽  
Ileal Digestibility ◽  
Physical Chemical ◽  
Protein Amino Acids ◽  
Weight Proportion

Ileal digestibility of protein and amino acids was measured in pigs fed 13 round, tannin-free peas samples and related to the following physical, chemical and biological characteristics of these samples: thousand-seed weight, proportion of hulls, starch, fibre, crude protein, ether extract and ash contents, trypsin inhibitor activity and trypsin inhibitor activity per unit of crude protein (TIAP). Each pea sample was included in a diet containing starch, sucrose, minerals and vitamins and fed to four barrows (50 to 100 kg) fitted with an end-to-end ileo-rectal anastomosis. Standardised ileal protein and amino acid digestibilities, except for alanine of peas decreased linearly with increasing TIAP (P < 0.01) and was not affected by fiber content. For example standardized ileal digestibilities values (%) decreased by −0.1975, −0.1617, −0.2171, −0.2630, −0.2029 and −0.3536 per unit of TIAP (expressed in unit of trypsin inhibited per milligram crude protein), respectively, for crude protein and lysine, threonine, methionine, cystine and tryptophan. Key words: Peas, trypsin inhibitor activity, standardised ileal digestibilities, protein, amino acids, pig

scholarly journals Varietal Differences in Trypsin Inhibitor Activity of Sweetpotato Roots

2005 ◽  
Vol 7 (1) ◽  
pp. 17-23 ◽  
Author(s):  
Jun Toyama ◽  
Makoto Yoshimoto ◽  
Osamu Yamakawa
Keyword(s):  
Trypsin Inhibitor ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Varietal Differences

Evolution of Trypsin Inhibitor Activity during Germination of Lentils

1995 ◽  
Vol 43 (8) ◽  
pp. 2231-2234 ◽  
Author(s):  
Juana Frias ◽  
Concepcion Diaz-Pollan ◽  
Cliff L. Hedley ◽  
Concepcion Vidal-Valverde
Keyword(s):  
Trypsin Inhibitor ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity
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