{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Xiao R"],"funding":["United Soybean Board","College of Agriculture and Life Sciences Integrated Internal Competitive Grant Program of Virginia Tech"],"pagination":["3039"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12428520"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["14(17)"],"pubmed_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"],"journal":["Foods (Basel, Switzerland)"],"pubmed_title":["Reducing Heat Without Impacting Quality: Optimizing Trypsin Inhibitor Inactivation Process in Low-TI Soybean."],"pmcid":["PMC12428520"],"funding_grant_id":["N/A","2312-107-0103"],"pubmed_authors":["Reilly P","Huang H","Walker T","Rosso L","Zhang B","Xiao R"],"additional_accession":[]},"is_claimable":false,"name":"Reducing Heat Without Impacting Quality: Optimizing Trypsin Inhibitor Inactivation Process in Low-TI Soybean.","description":"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","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Aug","modification":"2026-05-26T20:06:04.753Z","creation":"2026-05-26T03:06:23.72Z"},"accession":"S-EPMC12428520","cross_references":{"pubmed":["40941152"],"doi":["10.3390/foods14173039"]}}