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>Feed Moisture Effects on Functional Properties, Trypsin Inhibitor and Hemagglutinating Activities of Extruded Bean High Starch Fractions
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Feed Moisture Effects on Functional Properties, Trypsin Inhibitor and Hemagglutinating Activities of Extruded Bean High Starch Fractions
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机译：Feed Moisture Effects on Functional Properties, Trypsin Inhibitor and Hemagglutinating Activities of Extruded Bean High Starch Fractions
ABSTRACTHigh starch fractions (HSF) of navy, pinto and garbanzo beans were extruded with different moisture contents using a Wenger X‐5 extruder. Increasing moisture content resulted in increased expansion index for navy and garbanzo beans and a decrease for pinto bean. The highest water absorption index was obtained for navy bean HSF at moisture 27, for pinto 30 and for garbanzo 26. For all beans, water solubility index decreased with increasing moisture. Color of extrudates also was affected by moisture. The extrusion process reduced trypsin inhibitor activity by about 70–85, the level of decrease determined by moisture content of starting material and temperature. Extrusion temperatures of 121, 132 and 150°C inactivated hemagglutinating activity of navy, pinto and garbanzo b
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