Literature DB >> 8295861

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

V H Mulimani1, S Vadiraj.   

Abstract

There was no appreciable change in proteinase inhibitory activity in sorghum upon dry heat treatment. However, moist heating reduced trypsin and chymotrypsin inhibitors to a greater degree. Germination (5 days) brought about complete reduction in proteinase inhibitory activity.

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Year:  1993        PMID： 8295861     DOI： 10.1007/BF01088316

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


  9 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

Review 2.  Protease inhibitors in plant foods: content and inactivation.

Authors:  J J Rackis; W J Wolf; E C Baker
Journal:  Adv Exp Med Biol       Date:  1986       Impact factor: 2.622

Review 3.  Nutritional and metabolic response to plant inhibitors of digestive enzymes.

Authors:  D Gallaher; B O Schneeman
Journal:  Adv Exp Med Biol       Date:  1984       Impact factor: 2.622

4.  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

5.  Trypsin/chymotrypsin inhibitors from millets.

Authors:  T N Pattabiraman
Journal:  Adv Exp Med Biol       Date:  1986       Impact factor: 2.622

6.  Sorghum proteinase inhibitors. 2. Mode of interaction with serine proteinases.

Authors:  P M Harish Kumar; T K Virupaksha; P J Vithayathil
Journal:  Int J Pept Protein Res       Date:  1979-02

7.  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

8.  Sorghum proteinase inhibitors: purification and some biochemical properties.

Authors:  P M Kumar; T K Virupaksha; P J Vithayathil
Journal:  Int J Pept Protein Res       Date:  1978-10

Review 9.  Chemical, biochemical, and biological significance of polyphenols in cereals and legumes.

Authors:  D K Salunkhe; S J Jadhav; S S Kadam; J K Chavan
Journal:  Crit Rev Food Sci Nutr       Date:  1982       Impact factor: 11.176
  9 in total
  2 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

2.  Physicochemical Properties and Elimination of the Activity of Anti-Nutritional Serine Protease Inhibitors from Mulberry Leaves.

Authors:  Zhuxing Luo; Jinhong Yang; Jie Zhang; Gang Meng; Qingjun Lu; Xi Yang; Ping Zhao; Youshan Li
Journal:  Molecules       Date:  2022-03-11       Impact factor: 4.411
  2 in total

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