热处理和发芽对刀豆（Canavalia ensiformis L. DC）中胰蛋白酶抑制剂活性和多酚的影响。
Effects of heat treatments and germination on trypsin inhibitor activity and polyphenols in jack bean (Canavalia ensiformis L. DC).
作者信息
Babar V S, Chavan J K, Kadam S S
机构信息
Department of Biochemistry, Mahatma Phule Agricultural University, M.S., India.
出版信息
Plant Foods Hum Nutr. 1988;38(4):319-24. doi: 10.1007/BF01091729.
PMID:3237634
Abstract
The application of dry heat to seeds and meal was not effective in inactivating the TI and reducing the polyphenol content. Soaking for 24 h followed by cooking for 20 min, was equally effective in destroying the TI activity. Germination of jack bean seeds for 40 h decreased the levels of TI and polyphenols by 31% and 35%, respectively.
摘要
对种子和豆粕进行干热处理，在使胰蛋白酶抑制剂失活和降低多酚含量方面效果不佳。浸泡24小时后再蒸煮20分钟，在破坏胰蛋白酶抑制剂活性方面同样有效。刀豆种子发芽40小时可使胰蛋白酶抑制剂和多酚的含量分别降低31%和35%。
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