Atividade inibitória de tripsina do feijão (Phaseolus vulgaris L. ): avaliação crítica dos métodos de determinação / Trypsin inhibitory activity of beans (Phaseolus vulgaris L. ): critical evaluation of methods for determination
Arch. latinoam. nutr
;
51(4): 386-394, Dec. 2001.
Artículo
en Portugués
| LILACS
| ID: lil-331830
ABSTRACT
High values of residual trypsin inhibitory activity found for heat-treated beans indicated the occurrence of artifices due to the methodology. A critical evaluation of the methods in use and of possible interferents was performed trying to determine the most adequate way of measuring residual trypsin inhibitory activity. Results showed that extraction conditions, pH of reaction and sample preparation are responsible for significant alterations of the values found, requiring careful standardization. This is the first report about the influence of lyophilization upon residual trypsin inhibitory activity of cooked beans.
Texto completo:
Disponible
Índice:
LILACS (Américas)
Asunto principal:
Proteínas de Plantas
/
Inhibidores de Tripsina
/
Manipulación de Alimentos
/
Fabaceae
Idioma:
Portugués
Revista:
Arch. latinoam. nutr
Asunto de la revista:
Bioqu¡mica
/
EducaÆo Alimentar e Nutricional
/
Fenmenos Fisiol¢gicos da NutriÆo
/
Microbiologia de Alimentos
/
NUTRICAO
Año:
2001
Tipo del documento:
Artículo
País de afiliación:
Brasil
Institución/País de afiliación:
Universidade de São Paulo/BR
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