Kinetics of Trypsin Inhibitory Activity Loss in Heated Flour from Bean, Phaseolus vulgaris

Abstract

The effect of temperature, time and moisture content on, trypsin inhibitory activity of bean flour was studied. Trypsin inhibitory activity loss followed first-order reaction kinetics and the rate of loss was greatly increased with increasing moisture content of flour from 2-55%. Activation energies for the first-order reaction constants were calculated and ranged between 13-27 Kcal/mole, showing a maximum value at 30% moisture content.