Effect of thermal processing and reducing agents on trypsin inhibitor activity and functional properties of soybean and chickpea protein concentrates

Author:

Avilés-Gaxiola Sara,Chuck-Hernández CristinaORCID,Rocha-Pizaña María del Refugio,García-Lara SilverioORCID,López-Castillo Laura MargaritaORCID,Serna-Saldívar Sergio O.ORCID

Funder

Nutriomics Research Group

Consejo Nacional de Ciencia y Tecnología

Center for Research and Protein Development's staff

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Approved methods of the American Association of Cereal Chemists;AACC International,2000

2. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods;Alajaji;Journal of Food Composition and Analysis,2006

3. Moisture method 925.10, crude protein method 978.02, ash method 923.03, crude fiber method 962.09;AOAC,1992

4. Official and tentative methods of the American Oil Chemist's society;AOCS,2006

5. Inactivation methods of trypsin inhibitor in legumes: A review;Avilés‐Gaxiola;Journal of Food Science,2018

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