TRYPSIN INHIBITOR ACTIVITY IN FABA BEANS (VICIA FABA VAR. MINOR), CHANGES DURING GERMINATION AND DISTRIBUTION
نویسندگان
چکیده
منابع مشابه
Trypsin inhibitor activity in the field bean (Vicia faba L.).
Wilson and McNab' reported an increase in live-weight and a reduction in pancreas size of chicks when field beans (Viciu fabu L.) were autoclaved at 120 "C for 30 min. Such effects may be due to the presence in the raw field bean of a trypsin inhibitor analogous to those found in the soyabean and other legumes. Information on the presence of trypsin inhibitors in the field bean and on growth of...
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The effects of the inclusion of raw and autoclaved whole faba beans (Vicia faba; RFB and AFB respectively) or faba bean fractions (cotyledons and hulls) in diets for growing broiler chickens (0-4 weeks of age) on performance, intestinal physiology and jejunal histological structure have been studied in three experiments. Significant decreases in body-weight as well as lower food consumption and...
متن کاملInfluence of Processing on Trypsin Inhibitor Activity of Faba Beans and Its Physiological Effect
Changes in the trypsin inhibitor activity (TIA) of faba beans (Vicia faba L. Major) were investigated after beans were soaked in distilled water, citric acid, and sodium bicarbonate solutions. The soaking solution was discarded. The effect of cookingsdiscarding both soaking and cooking solutionsswas also studied. Finally, a dry-heating process was examined. Soaking treatment produced a slight d...
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Many biological activities have been reported in Fabaceae family. The aim of present study was to investigate antidepressant activities of Vicia faba hulhs extract. Antidepressant activities of methanolic extract was evaluated by modified forced swimming test (FST) and tail suspension tests (TST) in male Swiss albino mice. Extract showed significant antidepressant activities in both models. Ext...
متن کاملEffect of microwave field on trypsin inhibitors activity and protein quality of broad bean seeds (Vicia faba var. major).
BACKGROUND In human nutrition legume seeds are usually subjected to soaking and thermal processes, mainly by using traditional cooking method. This method which has been used for decades, does not allow to control and adjust the parameters of this process. Therefore it does not seem to be the optimal method. Undoubtedly, microwave field is an alternative thermal process to conventional techniqu...
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ژورنال
عنوان ژورنال: Canadian Journal of Plant Science
سال: 1977
ISSN: 0008-4220,1918-1833
DOI: 10.4141/cjps77-141