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TRYPSIN INHIBITORS IN SORGHUM GRAIN
Author(s) -
FILHO JOSÉ XAVIER
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb02911.x
Subject(s) - sorghum , trypsin , chemistry , size exclusion chromatography , aqueous solution , enzyme , filtration (mathematics) , chromatography , biochemistry , food science , agronomy , biology , organic chemistry , statistics , mathematics
The presence of trypsin inhibiting substances was shown in aqueous and acid extracts of sorghum grain powder. Gel filtration of the acid extract showed that the trypsin inhibitors have a broad distribution of molecular weight with the most significant peak of activity centered around 15,000 daltons. It was also shown that aqueous extracts of the inhibitors adjusted to pH 4.0 were stable to heat treatment of 100°C for 30 min.