对一些埃及豆类种子中淀粉酶抑制剂的研究。
Studies on amylase inhibitors in some Egyptian legume seeds.
作者信息
Shekib L A, el-Iraqui S M, Abo-Bakr T M
机构信息
Food Science and Technology Department, Faculty of Agriculture, University of Alexandria, Egypt.
出版信息
Plant Foods Hum Nutr. 1988;38(4):325-32. doi: 10.1007/BF01091730.
Amylase inhibitor activity was determined in four legume seeds which are widely consumed in Egypt. The effect of dehulling, heat treatment, soaking and germination were also assessed. The results showed that faba bean contained the highest activity of amylase inhibitor followed by cowpea, lentils, then chickpea. Dehulling resulted in raising the amylase inhibitor activities in all samples investigated, while heat treatment and cooking lowered it. Soaking for 10 h and germination eliminated completely the inhibitor from all samples.
对埃及广泛食用的四种豆类种子中的淀粉酶抑制剂活性进行了测定。还评估了去壳、热处理、浸泡和发芽的影响。结果表明，蚕豆中的淀粉酶抑制剂活性最高，其次是豇豆、小扁豆，然后是鹰嘴豆。去壳导致所有研究样本中的淀粉酶抑制剂活性升高，而热处理和烹饪则使其降低。浸泡10小时和发芽使所有样本中的抑制剂完全消除。
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