Literature DB >> 8378275

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

V H Mulimani1, D Supriya.   

Abstract

The application of dry heat to sorghum seeds and meal was not effective in inactivating the amylase inhibitory activity. Overnight soaking followed by heat treatment was more effective in destroying amylase inhibitory activity. Cooking the meal, raw seeds and soaked seeds drastically reduced the levels of alpha-amylase inhibitory activity.

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Year:  1993        PMID： 8378275     DOI： 10.1007/bf01088383

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


  2 in total

1.  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

2.  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
  2 in total
  4 in total

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Authors: 
Journal:  Plant Foods Hum Nutr       Date:  2013-12       Impact factor: 3.921

2.  Inhibitory activity of cinnamon bark species and their combination effect with acarbose against intestinal α-glucosidase and pancreatic α-amylase.

Authors:  Sirichai Adisakwattana; Orathai Lerdsuwankij; Ubonwan Poputtachai; Aukkrapon Minipun; Chaturong Suparpprom
Journal:  Plant Foods Hum Nutr       Date:  2011-06       Impact factor: 3.921

3.  Enzyme inhibitors in tuber crops and their thermal stability.

Authors:  S Prathibha; B Nambisan; S Leelamma
Journal:  Plant Foods Hum Nutr       Date:  1995-10       Impact factor: 3.921

4.  Effects of infrared radiation, solar cooking and microwave cooking on alpha-amylase inhibitor in sorghum (Sorghum bicolor L.).

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

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