Inactivation of soya bean trypsin inhibitors by thiols
โ Scribed by Mendel Friedman; Ok-Koo K. Grosjean; James C. Zahnley
- Publisher
- John Wiley and Sons
- Year
- 1982
- Tongue
- English
- Weight
- 494 KB
- Volume
- 33
- Category
- Article
- ISSN
- 0022-5142
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Changes in the trypsin inhibitor activity of chickpeas were investigated after the seeds were soaked in deionized water, citric acid and sodium carbonate solutions. The e!ect of boiling for 30, 60, 120 and 300 s was also studied. Soaking did lower but did not remove the trypsin inhibitor activity ir
## Abstract Some varieties of soya beans and sunflower seeds were analysed for protein, fat, moisture and trypsin inhibitory activities. The soya beans were high in protein content and all of them were equally high in trypsin inhibitory activity. Some varieties of sunflower seeds were adequate in f