Literature DB >> 3237634

Effects of heat treatments and germination on trypsin inhibitor activity and polyphenols in jack bean (Canavalia ensiformis L. DC).

V S Babar1, J K Chavan, S S Kadam.   

Abstract

The application of dry heat to seeds and meal was not effective in inactivating the TI and reducing the polyphenol content. Soaking for 24 h followed by cooking for 20 min, was equally effective in destroying the TI activity. Germination of jack bean seeds for 40 h decreased the levels of TI and polyphenols by 31% and 35%, respectively.

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Year:  1988        PMID： 3237634     DOI： 10.1007/bf01091729

Source DB:  PubMed          Journal:  Plant Foods Hum Nutr        ISSN： 0921-9668            Impact factor:   3.921


  2 in total

1.  The preparation and properties of two new chromogenic substrates of trypsin.

Authors:  B F ERLANGER; N KOKOWSKY; W COHEN
Journal:  Arch Biochem Biophys       Date:  1961-11       Impact factor: 4.013

Review 2.  Technology of removal of unwanted components of dry beans.

Authors:  S K Sathe; D K Salunkhe
Journal:  Crit Rev Food Sci Nutr       Date:  1984       Impact factor: 11.176
  2 in total
  10 in total

1.  Nutritive value and effect of blanching on the trypsin and chymotrypsin inhibitor activities of selected leafy vegetables.

Authors:  T C Mosha; H E Gaga
Journal:  Plant Foods Hum Nutr       Date:  1999       Impact factor: 3.921

Review 2.  The presence and inactivation of trypsin inhibitors, tannins, lectins and amylase inhibitors in legume seeds during germination. A review.

Authors:  F H Savelkoul; A F van der Poel; S Tamminga
Journal:  Plant Foods Hum Nutr       Date:  1992-01       Impact factor: 3.921

Review 3.  Personalizing protein nourishment.

Authors:  David C Dallas; Megan R Sanctuary; Yunyao Qu; Shabnam Haghighat Khajavi; Alexandria E Van Zandt; Melissa Dyandra; Steven A Frese; Daniela Barile; J Bruce German
Journal:  Crit Rev Food Sci Nutr       Date:  2017-10-13       Impact factor: 11.176

4.  Jack bean (Canavalia ensiformis): nutrition related aspects and needed nutrition research.

Authors:  M A Akpapunam; S Sefa-Dedeh
Journal:  Plant Foods Hum Nutr       Date:  1997       Impact factor: 3.921

5.  Effect of heat treatments on trypsin/chyomotrypsin inhibitor activity of red gram (Cajanus cajan L.).

Authors:  V H Mulimani; S Paramjyothi
Journal:  Plant Foods Hum Nutr       Date:  1994-09       Impact factor: 3.921

6.  Effects of various water or hydrothermal treatments on certain antinutritional compounds in the seeds of the tribal pulse, Dolichos lablab var. vulgaris L.

Authors:  K Vijayakumari; P Siddhuraju; K Janardhanan
Journal:  Plant Foods Hum Nutr       Date:  1995-07       Impact factor: 3.921

7.  Effects of heat treatment and germination on trypsin and chymotrypsin inhibitory activities in sorghum (Sorghum bicolor (L.) Moench) seeds.

Authors:  V H Mulimani; S Vadiraj
Journal:  Plant Foods Hum Nutr       Date:  1993-11       Impact factor: 3.921

8.  Tannic acid content in sorghum (Sorghum bicolour M.): effects of processing.

Authors:  V H Mulimani; D Supriya
Journal:  Plant Foods Hum Nutr       Date:  1994-10       Impact factor: 3.921

9.  Effect of heat treatments on alpha-amylase inhibitor activity in sorghum (Sorghum bicolour L.).

Authors:  V H Mulimani; D Supriya
Journal:  Plant Foods Hum Nutr       Date:  1993-09       Impact factor: 3.921

Review 10.  Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review.

Authors:  Mercedes M Pedrosa; Eva Guillamón; Claudia Arribas
Journal:  Foods       Date:  2021-02-09
  10 in total

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