Abstract
Amylolytic and tryptic inhibitors of faba bean extracts were determined by an agar diffusion test. The amylolytic inhibitor had protein characters. Furthermore, water-soluble trypsin inhibitors ofCicer arietinum, Lens esculenta, Lupinus termis, Phaseolus vulgaris, Pisum sativum, Trigonella foenum-graecum andVicia faba which were separated by polyacrylamide gel isoelectric focusing (PAGIF) in thin-layers, showed species specific patterns. Negative staining showed 10 bands for French beans, 9 for fenugreek seeds, 8 for lentils and chickpeas, 7 for peas and 6 for faba beans. Lupin seeds were free from trypsin inhibitors. Treatments (soaking, germination and heat processing) of faba beans reduced the number of trypsin inhibitors in PAGIF patterns, less after soaking and germination, but more after roasting and frying. No inhibitors were detected after cooking.
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Hamza, M.A., El-Tabey Shehata, A.M. & Stegemann, H. Studies on α-amylase and trypsin inhibitors in legume seeds using agar diffusion and isoelectric focusing techniques. Plant Food Hum Nutr 36, 139–146 (1986). https://doi.org/10.1007/BF01092140
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DOI: https://doi.org/10.1007/BF01092140