Properties of some protein fractions from bambara groundnut [Voandzeia subterranea (L.) Thouars]
作者:
Nigel H. Poulter,
期刊:
Journal of the Science of Food and Agriculture
(WILEY Available online 1981)
卷期:
Volume 32,
issue 1
页码: 44-50
ISSN:0022-5142
年代: 1981
DOI:10.1002/jsfa.2740320108
出版商: John Wiley&Sons, Ltd
数据来源: WILEY
摘要:
AbstractEight cultivars of bambara groundnut [Voandzeia subterranea(L.) Thouars] were examined for their protein, non‐protein nitrogen, starch, reducing sugar, tannin and trypsin inhibitor contents. Protein (N × 5.71), starch and reducing sugar contents showed little inter‐cultivar variation giving mean values of 18.7, 42.1 and 1.26 g 100 g−1whole seed, respectively. Tannin contents ranged from 0.36 to 0.94 g 100 g−1whole seed and trypsin inhibitory activity from 6.75 to 15.44 units mg−1. The majority of the protein nitrogen present was extractable in water or dilute salt solution. Trypsin inhibitory activity was directly correlated with the quantity of protein nitrogen extracted from each of the cultivars, which in turn, was found to be inversely related to their tannin contents. This latter effect was modified by both the pH and the molarity of the extra
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