热处理对红芸豆（Cajanus cajan L.）胰蛋白酶/胰凝乳蛋白酶抑制剂活性的影响。
Effect of heat treatments on trypsin/chyomotrypsin inhibitor activity of red gram (Cajanus cajan L.).
作者信息
Mulimani V H, Paramjyothi S
机构信息
Department of Biochemistry, Gulbarga University, India.
出版信息
Plant Foods Hum Nutr. 1994 Sep;46(2):103-7. doi: 10.1007/BF01088761.
PMID:7855076
Abstract
The application of dry heat to the seeds and meal was not effective in inactivating the trypsin inhibitory activity (TIA) and chymotrypsin inhibitory activity (CIA). Soaking for 24 hours followed by cooking for 20 min was effective in destroying the TIA and CIA.
摘要
对种子和粕进行干热处理并不能有效灭活胰蛋白酶抑制活性（TIA）和糜蛋白酶抑制活性（CIA）。浸泡24小时后再蒸煮20分钟可有效破坏TIA和CIA。
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