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Effect of heat treatment on trypsin inhibitor and haemagglutinin activity in guar meal (Cyamopsis tetragonoloba).
Ramamani, S (1986) Effect of heat treatment on trypsin inhibitor and haemagglutinin activity in guar meal (Cyamopsis tetragonoloba). Journal of Food Science and Technology India, 23 (6). pp. 339-340.
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Abstract
When guar meal was autoclaved at 1 kg/cm3 for 5, 10, 15, 20, 25, 30 and 35 min trypsin inhibitor and haemagglutinin activities were reduced. After 20 min trypsin inhibitor activity was reduced by 82%. After 30 min there was detectable agglutinating activity.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Guar-meal; trypsin-inhibitors; heat-treatment; haemagglutinins- |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 22 Legumes-Pulses |
| Divisions: | Protein Chemistry and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 01 Feb 2021 06:14 |
| Last Modified: | 01 Feb 2021 06:14 |
| URI: | http://ir.cftri.res.in/id/eprint/8537 |
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