Premium
α‐Amylase inhibitor levels in seeds generally available in Europe
Author(s) -
Grant George,
Edwards Joan E,
Pusztai Arpad
Publication year - 1995
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.2740670214
Subject(s) - amylase , chemistry , biology , food science , enzyme , biochemistry
The α‐amylase inhibitor (αAI) levels in 18 seeds, which are generally available throughout Europe, have been determined. Kidney beans, haricot beans, pinto beans and runner beans had high contents of αAI (2–4 g equivalent kg −1 seed meal). Butter beans, blackeyed peas, chickpeas, field beans and sweet lupinseeds contained 0.1–0.2 g inhibitor equivalent kg −1 seed meal. No αAI activity was detected in samples of adzuki bean, lentils, mung beans, peas, soya beans, sunflower seeds or winged beans. The αAI activity present in whole kidney beans was relatively heat‐resistant. However, it could be completely abolished by aqueous heat treatment of fully imbibed beans at 100°C for 5–10 min.