Foods, Год журнала: 2025, Номер 14(6), С. 975 - 975

Опубликована: Март 12, 2025

Soybean Trypsin Inhibitors (STIs) in soy-based foods have negative effects on soybean protein digestion and pancreatic health of humans. The inactivation STIs is a critical unit operation aimed at enhancing the nutritional properties during processing. This paper reviews structure proteins, as well mechanisms digestion. Various technologies (physical, chemical, biological) been used to inactivate STIs. Their parameter settings, operating procedures, advantages, disadvantages are also described. Mechanisms (Kunitz trypsin inhibitor (KTI) Bowman-Birk (BBI)) conformations under different treatments clarified. In addition, emerging technologies, e.g., Ohmic Heating, Electron Beam Irradiation, Dielectric-Barrier Discharge, probiotics, demonstrated great potential We advise that multiple should combine with other systems maximize efficiency.

Язык: Английский