Trypsin inhibitors can be inactivated by autoclaving at –

Correct option is C

Trypsin inhibitors are proteins that can interfere with the digestive enzyme trypsin. These inhibitors are found in various plant-based foods like soybeans and legumes. They can be inactivated by autoclaving at 120°C for 15–30 minutes, which effectively deactivates the trypsin inhibitors and makes the proteins in these foods more digestible.
Information Booster: Autoclaving is a high-pressure steam process used to kill harmful microorganisms and inactivate certain compounds in food. In the case of trypsin inhibitors, the combination of heat and pressure ensures that the inhibitors are rendered inactive, making the food safer and more digestible.
Additional Knowledge:
· 120°C for 60 minutes: While autoclaving at this temperature and time can also be effective for inactivating other substances, it might not be necessary for trypsin inhibitors, as a shorter time at 120°C is generally sufficient.
· 150°C for 30 minutes: This temperature is higher than needed for trypsin inhibitor inactivation and could potentially degrade other nutrients or food quality.
· 120°C for 40 minutes: While this is within the typical range for autoclaving, it is slightly longer than needed for inactivating trypsin inhibitors.