Thermal inactivation of lectins and trypsin inhibitor activity during steam processing of dry beans (Phaseolus vulgaris) and effects on protein quality.

A.F.B. van der Poel; J. Blonk; D.J. van Zuilichem; M.G. van Oort

doi:10.1002/jsfa.2740530209

Thermal inactivation of lectins and trypsin inhibitor activity during steam processing of dry beans (Phaseolus vulgaris) and effects on protein quality.

A.F.B. van der Poel, J. Blonk, D.J. van Zuilichem, M.G. van Oort

Animal Nutrition

Research output: Contribution to journal › Article › Academic › peer-review

59 Citations (Scopus)

Original language	English
Pages (from-to)	215-228
Journal	Journal of the Science of Food and Agriculture
Volume	53
DOIs	https://doi.org/10.1002/jsfa.2740530209
Publication status	Published - 1990

Keywords

Beans
functional lectins
lysine
Phaseolus vulgaris
protein quality
steam processing
trypsin inhibitors

Access to Document

10.1002/jsfa.2740530209

Cite this

@article{c554703a62114f0fb7a647bd95d96b25,

title = "Thermal inactivation of lectins and trypsin inhibitor activity during steam processing of dry beans (Phaseolus vulgaris) and effects on protein quality.",

keywords = "Beans, functional lectins, lysine, Phaseolus vulgaris, protein quality, steam processing, trypsin inhibitors",

author = "{van der Poel}, A.F.B. and J. Blonk and {van Zuilichem}, D.J. and {van Oort}, M.G.",

year = "1990",

doi = "10.1002/jsfa.2740530209",

language = "English",

volume = "53",

pages = "215--228",

journal = "Journal of the Science of Food and Agriculture",

issn = "0022-5142",

publisher = "Wiley",

}

Thermal inactivation of lectins and trypsin inhibitor activity during steam processing of dry beans (Phaseolus vulgaris) and effects on protein quality. / van der Poel, A.F.B.; Blonk, J.; van Zuilichem, D.J. et al.
In: Journal of the Science of Food and Agriculture, Vol. 53, 1990, p. 215-228.

Research output: Contribution to journal › Article › Academic › peer-review

TY - JOUR

T1 - Thermal inactivation of lectins and trypsin inhibitor activity during steam processing of dry beans (Phaseolus vulgaris) and effects on protein quality.

AU - van der Poel, A.F.B.

AU - Blonk, J.

AU - van Zuilichem, D.J.

AU - van Oort, M.G.

PY - 1990

Y1 - 1990

KW - Beans

KW - functional lectins

KW - lysine

KW - Phaseolus vulgaris

KW - protein quality

KW - steam processing

KW - trypsin inhibitors

U2 - 10.1002/jsfa.2740530209

DO - 10.1002/jsfa.2740530209

M3 - Article

SN - 0022-5142

VL - 53

SP - 215

EP - 228

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

ER -