Advancements in Inactivation of Soybean Trypsin Inhibitors

Advancements in Inactivation of Soybean Trypsin Inhibitors

Soybean Trypsin Inhibitors (STIs) in soy-based foods have negative effects on soybean protein digestion and pancreatic health of humans. The inactivation of STIs is a critical unit operation aimed at enhancing the nutritional properties of soy-based foods during processing. This paper reviews the st...

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Bibliographic Details
Main Authors: Zhanjun Luo, Yujia Zhu, Huiyu Xiang, Ziqian Wang, Zhimo Jiang, Xinglong Zhao, Xiaomeng Sun, Zengwang Guo
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
soybean trypsin inhibitors
KTI
BBI
physical treatments
thermal
chemical
Online Access:https://www.mdpi.com/2304-8158/14/6/975
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