Literature DB >> 7659696

Changes in trypsin and chymotrypsin inhibitory activity on soaking of redgram (Cajanus cajan L.).

V H Mulimani1, S Paramjyothi.   

Abstract

Changes in trypsin and chymotrypsin inhibitory activity of redgram seeds on soaking in distilled water, different salt solutions and mixed salt solution were investigated. Reduction in trypsin and chymotrypsin inhibitory activity was observed on soaking in salt solutions in comparison to soaking in distilled water. Maximum loss of trypsin and chymotrypsin inhibitory activity was observed on soaking the seeds in mixed salt solution.

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Year:  1995        PMID： 7659696     DOI： 10.1007/bf01088326

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


  3 in total

1.  Protein measurement with the Folin phenol reagent.

Authors:  O H LOWRY; N J ROSEBROUGH; A L FARR; R J RANDALL
Journal:  J Biol Chem       Date:  1951-11       Impact factor: 5.157

2.  Antinutritional factors of chickpea and pigeonpea and their removal by processing.

Authors:  U Singh
Journal:  Plant Foods Hum Nutr       Date:  1988       Impact factor: 3.921

3.  Natural plant enzyme inhibitors. V. A trypsin/chymotrypsin inhibitor from Alocasia macrorhiza tuber.

Authors:  S Sumathi; T N Pattabiraman
Journal:  Biochim Biophys Acta       Date:  1977-11-23
  3 in total

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