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Trypsin inhibitor activity in the field bean ( Vicia faba L.)
Author(s) -
Wilson B. J.,
McNab J. M.,
Bentley Hazel
Publication year - 1972
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740230602
Subject(s) - vicia faba , cotyledon , trypsin inhibitor , trypsin , in vitro , chemistry , botany , biochemistry , biology , enzyme
In vitro evidence is presented for the presence of a heat‐labile inhibitor of trypsin in both cotyledon and testa of the field bean ( Vicia faba L.). Inhibitor activity is destroyed by heating at 110°C for 40 min. The inhibitor has, in vitro, approximately one fifth of the strength of an extract of raw soyabeans.