Trypsin inhibitor in moth bean: thermal stability and changes during germination and cooking |
| |
| Authors: | S S Kadam V M Ghorpade R N Adsule D K Salunkhe |
| |
| Institution: | (1) Department of Biochemistry, Mahatma Phule Agricultural University, 413 722 Rahuri, Maharashtra, India |
| |
| Abstract: | Trypsin inhibitor from moth bean was studied for thermal stability and changes during germination and cooking. The application of dry heat did not inactivate the inhibitor. However, autoclaving at 120°C at 15lbs pressure destroyed inhibitor activity completely. The extracted inhibitor lost 70% activity in 60 min when incubated at 100°C. Soaking of moth bean seeds for 8 h decreased trypsin inhibitor activity by 20%. The germination of seeds for 24 h resulted in 70% reduction in inhibitor activity. No activity was detected in 48 h germinated seeds. Germination (for 24 h) followed by cooking of moth bean seeds destroyed the trypsin inhibitor completely. |
| |
| Keywords: | Moth bean trypsin inhibitor thermal stability cooking germination |
| 本文献已被 SpringerLink 等数据库收录！ |
