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Effect of processing on the trypsin inhibitor in jack fruit seed (Artocarpus integrifolia).
Siddappa, G. S. (1957) Effect of processing on the trypsin inhibitor in jack fruit seed (Artocarpus integrifolia). Journal of Scientific and Industrial Research, 16C. pp. 199-201.
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Journal of Scientific and Industrial Research, Volume-16C( (1957) 199-201.pdf - Published Version Restricted to Registered users only Download (96kB) |
Abstract
Raw jack seed contains a powerful trypsin inhibitor which can be extracted with phosphate buffer or dilute hydrochloric acid. The activity of the extract is destroyed completely by autoclaving it for about 30 min. and also by boiling tbe seeds in water or salt soiution, or by baking.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Raw jack seed, trypsin inhibitor, processing |
| Subjects: | 600 Technology > 08 Food technology > 23 Vegetables |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 01 Dec 2014 09:54 |
| Last Modified: | 01 Dec 2014 09:54 |
| URI: | http://ir.cftri.res.in/id/eprint/3988 |
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