[Effect of culinary processing on activity of protheolytic enzyme inhibitors in grain beans].
In article the activity of inhibitors of treepsin of a grain string bean dissolved in water and physiological solution is investigated at various ways of culinary processing. Step cooking is carried to the most perspective ways of hydrothermal processing. The subsequent freezing to the maximum reduces activity of inhibitors of treepsin.
N G
NG
Kolesnikova
N T
NT
Shamkova
G M
GM
Zaĭko
D003296:Cooking; D004044:Dietary Proteins / Q000032:analysis*; D007887:Fabaceae / Q000737:chemistry*; D006358:Hot Temperature; D014674:Plant Proteins, Dietary / Q000032:analysis*; D012995:Solubility; D014361:Trypsin Inhibitors / Q000032:analysis*
D004044:Dietary Proteins; D014674:Plant Proteins, Dietary; D014361:Trypsin Inhibitors