Effect of heat treatments on trypsin/chyomotrypsin inhibitor activity of red gram (Cajanus cajan L.).
The application of dry heat to the seeds and meal was not effective in inactivating the trypsin inhibitory activity (TIA) and chymotrypsin inhibitory activity (CIA). Soaking for 24 hours followed by cooking for 20 min was effective in destroying the TIA and CIA.
Department of Biochemistry, Gulbarga University, India.
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Mulimani
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Paramjyothi
D002918:Chymotrypsin / Q000037:antagonists & inhibitors; D003296:Cooking; D007887:Fabaceae / Q000378:metabolism*; D006358:Hot Temperature; D010940:Plant Proteins / Q000032:analysis* / Q000494:pharmacology; D010946:Plants, Medicinal; D011480:Protease Inhibitors / Q000032:analysis*; D012639:Seeds / Q000378:metabolism*; D014361:Trypsin Inhibitors / Q000032:analysis* / Q000494:pharmacology
D010940:Plant Proteins; D011480:Protease Inhibitors; D014361:Trypsin Inhibitors; C023578:proteinase inhibitor I (plants); D002918:Chymotrypsin