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Changes in trypsin and chymotrypsin inhibitory activity on soaking of redgram (Cajanus cajan L.)

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Abstract

Changes in trypsin and chymotrypsin inhibitory activity of redgram seeds on soaking in distilled water, different salt solutions and mixed salt solution were investigated. Reduction in trypsin and chymotrypsin inhibitory activity was observed on soaking in salt solutions in comparison to soaking in distilled water. Maximum loss of trypsin and chymotrypsin inibitory activity was observed on soaking the seeds in mixed salt solution.

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Correspondence to V. H. Mulimani.

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Mulimani, V.H., Paramjyothi, S. Changes in trypsin and chymotrypsin inhibitory activity on soaking of redgram (Cajanus cajan L.). Plant Food Hum Nutr 47, 185–190 (1995). https://doi.org/10.1007/BF01088326

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Key words

  • Chymotrypsin inhibitor
  • Redgram (Cajanus cajan L.)
  • Soaking
  • Trypsin inhibitor