TRYPSIN INHIBITORS IN SORGHUM GRAIN
- 1 March 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (2) , 422-423
- https://doi.org/10.1111/j.1365-2621.1974.tb02911.x
Abstract
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.Keywords
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