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Variation in protein and trypsin inhibitor activity with maturity and amino acid composition of winged bean ( Psophocarpus tetragonolobus ) seeds
Author(s) -
Prakash Dhan,
Misra P N,
Misra P S
Publication year - 1991
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.2740570414
Subject(s) - trypsin inhibitor , composition (language) , lysine , biology , trypsin , cultivar , amino acid , point of delivery , botany , chemistry , biochemistry , enzyme , linguistics , philosophy
The protein and trypsin inhibitor activity in pods and seeds of winged bean (Psophocarpus tetragonolobus (L) DC) increase, and in the pod hull decrease, with the maturity of plant. The seeds of 21 cultivars both exotic and of Indian origin cultivated on marginal alkaline soil (pH 8.7) were analysed for protein (36.4–45.3) and amino acid composition (lysine 4.8 to 6.7).