红小豆（Cajanus cajan L.）浸泡时胰蛋白酶和糜蛋白酶抑制活性的变化。
Changes in trypsin and chymotrypsin inhibitory activity on soaking of redgram (Cajanus cajan L.).
作者信息
Mulimani V H, Paramjyothi S
机构信息
Department of Biochemistry, Gulbarga University, Karnataka, India.
出版信息
Plant Foods Hum Nutr. 1995 Apr;47(3):185-90. doi: 10.1007/BF01088326.
PMID:7659696
Abstract
Changes in trypsin and chymotrypsin inhibitory activity of redgram seeds on soaking in distilled water, different salt solutions and mixed salt solution were investigated. Reduction in trypsin and chymotrypsin inhibitory activity was observed on soaking in salt solutions in comparison to soaking in distilled water. Maximum loss of trypsin and chymotrypsin inhibitory activity was observed on soaking the seeds in mixed salt solution.
摘要
研究了浸泡在蒸馏水、不同盐溶液和混合盐溶液中时，绿豆种子胰蛋白酶和糜蛋白酶抑制活性的变化。与浸泡在蒸馏水中相比，浸泡在盐溶液中时观察到胰蛋白酶和糜蛋白酶抑制活性降低。将种子浸泡在混合盐溶液中时，观察到胰蛋白酶和糜蛋白酶抑制活性的最大损失。
Zotero 插件