CHANGES IN TRYPSIN AND CHYMOTRYPSIN INHIBITORY ACTIVITY ON SOAKING OF SORGHUM (SORGHUM-BICOLOR L MOENCH)

被引：6

作者：

MULIMANI, VH

VADIRAJ, S

机构：

[1] Department of Biochemistry, Gulbarga University, Gulbarga

来源：

PLANT FOODS FOR HUMAN NUTRITION | 1994年 / 46卷 / 01期

关键词：

CHYMOTRYPSIN INHIBITOR; SORGHUM; TRYPSIN INHIBITOR;

D O I：

10.1007/BF01088458

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Changes in trypsin and chymotrypsin inhibitory activity of sorghum (Sorghum bicolor L. Moench) seeds on soaking in distilled water, different salt solutions and mixed salt solution were investigated. A greater reduction in proteinase inhibitory activity was observed on soaking in salt solution than on soaking in distilled water. Maximum loss of trypsin and chymotrypsin inhibitory activity was observed on soaking seeds in mixed salt solution.

引用

页码：27 / 31

页数：5

共 11 条

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