热处理和发芽对鹰嘴豆（Cicer arietinum L.）中α淀粉酶抑制剂活性的影响。
Effect of heat treatment and germination on alpha amylase inhibitor activity in chick peas (Cicer arietinum L.).
作者信息
Mulimani V H, Rudrappa G
机构信息
Department of Biochemistry, Gulbarga University, India.
出版信息
Plant Foods Hum Nutr. 1994 Sep;46(2):133-7. doi: 10.1007/BF01088765.
Chick pea seeds of twenty eight varieties were analysed for alpha amylase inhibitor activity (AIA) using salivary amylase. The effects of heat treatment and germination on the activity of the antinutritional factor was investigated. Heat treatment and germination decreased the activity of amylase inhibitor. Chick pea meal was also subjected to UV irradiation and pressure cooking. These treatments decreased alpha amylase inhibitor activity. The amylase inhibitor activity decreased as the days of germination increased and negligible inhibitor activity was observed on the 6th day of germination.
使用唾液淀粉酶对28个品种的鹰嘴豆种子进行了α淀粉酶抑制剂活性（AIA）分析。研究了热处理和发芽对这种抗营养因子活性的影响。热处理和发芽降低了淀粉酶抑制剂的活性。鹰嘴豆粉也进行了紫外线照射和高压蒸煮。这些处理降低了α淀粉酶抑制剂的活性。随着发芽天数增加，淀粉酶抑制剂活性降低，在发芽第6天观察到抑制剂活性可忽略不计。
Zotero 插件