维格纳
克
绿豆
胰蛋白酶
化学
植物
生物
生物化学
食品科学
酶
细菌
遗传学
作者
R. Chitra,S. Sadasivam
出处
期刊:Food Chemistry
[Elsevier]
日期:1986-01-01
卷期号:21 (4): 315-320
被引量:16
标识
DOI:10.1016/0308-8146(86)90065-8
摘要
Abstract Trypsin inhibitor activity (TIA), water-soluble protein and total protein contents varied markedly among the twenty cultivars of Black Gram grains assayed. Although no relationship could be established between TIA and total protein content, significant positive correlation was seen between TIA and water-soluble protein. During the ontogeny of seed, the TIA and water-soluble protein increased gradually. However, during germination, TIA was found to decrease up to 48 h and this was followed by a sharp increase.
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