Literature DB >> 7855076

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

V H Mulimani1, S Paramjyothi.   

Abstract

The application of dry heat to the seeds and meal was not effective in inactivating the trypsin inhibitory activity (TIA) and chymotrypsin inhibitory activity (CIA). Soaking for 24 hours followed by cooking for 20 min was effective in destroying the TIA and CIA.

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Year:  1994        PMID： 7855076     DOI： 10.1007/bf01088761

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


  3 in total

Review 1.  Pigeonpea as an important food source.

Authors:  D K Salunkhe; J K Chavan; S S Kadam
Journal:  Crit Rev Food Sci Nutr       Date:  1986       Impact factor: 11.176

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

Authors:  V S Babar; J K Chavan; S S Kadam
Journal:  Plant Foods Hum Nutr       Date:  1988       Impact factor: 3.921
  3 in total
  1 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
  1 in total

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