biostudies-literatureXiao RUnited Soybean BoardCollege of Agriculture and Life Sciences Integrated Internal Competitive Grant Program of Virginia Tech3039https://www.ebi.ac.uk/biostudies/studies/S-EPMC12428520biostudies-literatureUnknown14(17)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 impFoods (Basel, Switzerland)Reducing Heat Without Impacting Quality: Optimizing Trypsin Inhibitor Inactivation Process in Low-TI Soybean.PMC12428520N/A2312-107-0103Reilly PHuang HWalker TRosso LZhang BXiao RfalseReducing Heat Without Impacting Quality: Optimizing Trypsin Inhibitor Inactivation Process in Low-TI Soybean.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 imp2025-01-01T00:00:00Z2025 Aug2026-05-26T20:06:04.753Z2026-05-26T03:06:23.72ZS-EPMC124285204094115210.3390/foods14173039