EFFECTS OF HEAT-TREATMENT AND GERMINATION ON TRYPSIN AND CHYMOTRYPSIN INHIBITORY ACTIVITIES IN SORGHUM (SORGHUM-BICOLOR (L) MOENCH) SEEDS

被引：10

作者：

MULIMANI, VH

VADIRAJ, S

机构：

[1] Department of Biochemistry, Gulbarga University, Gulbarga, 585 106, Karnataka

来源：

PLANT FOODS FOR HUMAN NUTRITION | 1993年 / 44卷 / 03期

关键词：

SORGHUM (SORGHUM BICOLOR (L) MOENCH); TRYPSIN INHIBITOR; CHYMOTRYPSIN INHIBITOR; GERMINATION;

D O I：

10.1007/BF01088316

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

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.

引用

页码：221 / 226

页数：6

共 16 条

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