Abstract
Trypsin inhibitor from moth bean was studied for thermal stability and changes during germination and cooking. The application of dry heat did not inactivate the inhibitor. However, autoclaving at 120°C at 15lbs pressure destroyed inhibitor activity completely. The extracted inhibitor lost 70% activity in 60 min when incubated at 100°C. Soaking of moth bean seeds for 8 h decreased trypsin inhibitor activity by 20%. The germination of seeds for 24 h resulted in 70% reduction in inhibitor activity. No activity was detected in 48 h germinated seeds. Germination (for 24 h) followed by cooking of moth bean seeds destroyed the trypsin inhibitor completely.
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Kadam, S.S., Ghorpade, V.M., Adsule, R.N. et al. Trypsin inhibitor in moth bean: thermal stability and changes during germination and cooking. Plant Food Hum Nutr 36, 43–46 (1986). https://doi.org/10.1007/BF01091752
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DOI: https://doi.org/10.1007/BF01091752