Reducing Heat Without Impacting Quality: Optimizing Trypsin Inhibitor Inactivation Process in Low-TI Soybean.

ABSTRACT: A soybean meal is a key protein source in human foods and animal feed, yet its digestibility is constrained by endogenous trypsin inhibitors (TIs). Thermal processing is the mainstream tool for TI inactivation, but high-intensity heat treatments increase energy consumption and can potentially denature proteins, diminishing nutritional quality. Reducing the thermal input while maintaining nutritional quality is, therefore, a critical challenge. One promising strategy is the use of soybean cultivars bred for low-TI expression, which may allow for milder processing. However, the performance of these low-TI cultivars under reduced heat conditions remains unstudied. This study treated soybean samples under four different temperatures (60, 80, 100, and 121 °C) for 10 min and investigated the imp

SUBMITTER: Xiao R 

PROVIDER: S-EPMC12428520 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature