Changes in trypsin and chymotrypsin inhibitory activity on soaking of sorghum (Sorghum bicolor L. Moench).
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.
Department of Biochemistry, Gulbarga University, India.
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VH
Mulimani
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Vadiraj
D002918:Chymotrypsin / Q000037:antagonists & inhibitors*; D002523:Edible Grain / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D012492:Salts; D012639:Seeds / Q000737:chemistry; D012996:Solutions; D014361:Trypsin Inhibitors / Q000032:analysis*; D014867:Water
D012492:Salts; D012996:Solutions; D014361:Trypsin Inhibitors; D014867:Water; D002918:Chymotrypsin