Mulimani V H, Vadiraj S
Department of Biochemistry, Gulbarga University, India.
Plant Foods Hum Nutr. 1994 Jul;46(1):27-31. doi: 10.1007/BF01088458.
Changes in trypsin and chymotrypsin inhibitory activity of sorghum (Sorghum bicolor L. Moench) seeds on soaking in distilled water, different salt solutions and mixed salt solution were investigated. A greater reduction in proteinase inhibitory activity was observed on soaking in salt solution than on soaking in distilled water. Maximum loss of trypsin and chymotrypsin inhibitory activity was observed on soaking seeds in mixed salt solution.
研究了高粱（Sorghum bicolor L. Moench）种子在蒸馏水中、不同盐溶液和混合盐溶液中浸泡时胰蛋白酶和糜蛋白酶抑制活性的变化。观察到浸泡在盐溶液中的蛋白酶抑制活性比浸泡在蒸馏水中的降低幅度更大。将种子浸泡在混合盐溶液中时，胰蛋白酶和糜蛋白酶抑制活性损失最大。
