Devaraj V R, Manjunath N H
Department of Chemistry, Bangalore University, India.
Plant Foods Hum Nutr. 1995 Sep;48(2):107-12. doi: 10.1007/BF01088305.
Proteinase inhibitory activity in ten different varieties of Dolichos lablab perpureus. L. was determined. All the varieties tested exhibited appreciable level of proteinase inhibitory activity (PIA). The trypsin inhibitory activity (TIA) (Mean: 20170 TIU/g) was relatively higher than the chymotrypsin inhibitory activity (CIA) (Mean: 15380 CIU/g). Effect of temperature and cooking on PIA was studied. The nature of cooking medium and duration of cooking had profound effect on the PIA. The dry fried seeds lost their PIA very rapidly (91% in 20 min). Seeds cooked in slightly alkaline medium lost their PIA quickly (89% in 30 min) compared to those cooked in acidic (80% in 30 min) and neutral pH (83% in 30 min). The PIA in green pods was also determined and they had only one third of the PIA (8200 TIU/g and 8125 CIU/g) found in the dry seeds.
测定了十种不同品种的紫花扁豆中的蛋白酶抑制活性。所有测试品种均表现出相当水平的蛋白酶抑制活性（PIA）。胰蛋白酶抑制活性（TIA）（平均值：20170 TIU/g）相对高于糜蛋白酶抑制活性（CIA）（平均值：15380 CIU/g）。研究了温度和烹饪对PIA的影响。烹饪介质的性质和烹饪时间对PIA有深远影响。干炒种子的PIA很快丧失（20分钟内丧失91%）。与在酸性（30分钟内丧失80%）和中性pH值（30分钟内丧失83%）介质中烹饪的种子相比，在微碱性介质中烹饪的种子PIA丧失很快（30分钟内丧失89%）。还测定了嫩荚中的PIA，其PIA仅为干种子中PIA（8200 TIU/g和8125 CIU/g）的三分之一。
