Effct of Wet heat treatmen t on trypsin inhibitors activity in 3 specles of legumes Cicer arietinum, Phaseolus vulgaris, Vicia faba
2003
Zare, S. | Heidari, R. | Abadi, abdolghafar.
Effect of wet heat treatment at 100ºC and various periods (0,1,3,6,12,24 hr) on flours of chickpea, lima bean and broad bean, was investigated. Total protein contents in unheated flours of the samples was estimated as 18.1 22.3 and 30.5 percent respectively. Total protein content of 3 samples in heating and unheating conditions was not affected significantly. Trypsin inhibitors activity (TIA) in heated and unheated of chickpea, lima bean and broad bean were, 27.84,41.5 and 49.9 (µg/g), respectively. Under heating condition, the considerable losses in the TIA contents were abserved. Total proteins of heated and unheated samples after enzymatic effect were subjected to SDS-PAGE electrophoresis (%12.5). Electrophotogram obtained were compared and the results indicated that remarkable changes in decrease thickness and brightness of protein bands increase with heating time. This process resulting from inactivation of trypsis inhibitors by heat effect treatment and extreme effects of enzyme in proteins hydrolysis.
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