Elimination of Trypsin Inhibitor Activity and Beany Flavor in Soy Milk by Consecutive Blanching and Ultrahigh-Temperature (UHT) Processing

2008 ◽  
Vol 56 (17) ◽  
pp. 7957-7963 ◽  
Author(s):  
Shaohong Yuan ◽  
Sam K. C. Chang ◽  
Zhisheng Liu ◽  
Baojun Xu
Keyword(s):  
Trypsin Inhibitor ◽  
Trypsin Inhibitor Activity ◽  
Soy Milk ◽  
Inhibitor Activity ◽  
Beany Flavor ◽  
Ultrahigh Temperature

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

scholarly journals ESTIMATION OF UNCERTAINTY OF TRYPSIN INHIBITOR ACTIVITY MEASUREMENT IN LEGUME CROPS

2016 ◽  
Author(s):  
Vesna Župunski ◽  
Vesna Spasić Jokić ◽  
Mirjana Vasić ◽  
Aleksandra Savić ◽  
Zoran Mitrović ◽  
...  
Keyword(s):  
Trypsin Inhibitor ◽  
Activity Measurement ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Legume Crops ◽  
Estimation Of Uncertainty
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