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

Research output: Contribution to journalArticleAcademicpeer-review

58 Citations (Scopus)
Original languageEnglish
Pages (from-to)215-228
JournalJournal of the Science of Food and Agriculture
Volume53
DOIs
Publication statusPublished - 1990

Keywords

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

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