Seed legumes have played a major role as a crop worldwide, being cultivated on about 12% to 15% of Earth's arable land; nevertheless, their use is limited by, among other things, the presence of several antinutritional factors (ANFs - naturally occurring metabolites that the plant produces to protect itself from pest attacks.) Trypsin inhibitors (TIs) are one of the most relevant ANFs because they reduce digestion and absorption of dietary proteins. Several methods have been developed in order to inactivate TIs, and of these, thermal treatments are the most commonly used. They cause loss of nutrients, affect functional properties, and require high amounts of energy. Given the above, new processes have emerged to improve the nutritional quality of legumes while trying to solve the problems caused by the use of thermal treatments. This review examines and discusses the methods developed by researchers to inactivate TI present in legumes and their effects over nutritional and functional properties.

中文翻译：

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豆类中胰蛋白酶抑制剂的灭活方法：综述

豆类种子在世界范围内作为一种作物发挥了重要作用，在地球可耕地的约 12% 至 15% 上种植；然而，它们的使用受到多种抗营养因子（ANFs - 植物为保护自身免受害虫侵袭而产生的天然代谢物）的存在等因素的限制。胰蛋白酶抑制剂 (TIs) 是最相关的 ANFs 之一，因为它们减少膳食蛋白质的消化和吸收。已经开发了几种方法来灭活 TI，其中，热处理是最常用的。它们会导致营养流失、影响功能特性并需要大量能量。鉴于上述情况，出现了新的方法来提高豆类的营养质量，同时试图解决使用热处理引起的问题。