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Inhibition of Human Proteinases by Grain Legumes

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Nutritional and Toxicological Significance of Enzyme Inhibitors in Foods

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 199))

Abstract

The inhibition of proteolytic enzymes by extracts from animal tissues was already demonstrated at the end of the last century (Fredericq, 1878). But although detailed studies have been made in this field, sixty years passed until the first indication of the inhibition of a proteinase by a plant extract (aqueous extracts from soy flour inhibited the liquefaction of gelatin by trypsin) was published (Read and Haas, 1938). This was soon followed by the first isolation of a plant proteinase inhibitor from soybeans by Kunitz (1945, 1946). A year later the first systematic study of plant proteinase inhibitors was made by Borchers and Ackerson (1947). Because of the great and increasing importance of grain legumes as food and feed, research during the next period was mainly concentrated on seeds from the legume family.

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  1. Institut fuer Lebensmittelchemie, Technische Universitaet Muenchen, Lichtenbergstrasse 4, D-8046, Garching, Germany

    Juergen K. P. Weder

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  1. U.S. Department of Agriculture, Berkeley, California, USA

    Mendel Friedman

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Weder, J.K.P. (1986). Inhibition of Human Proteinases by Grain Legumes. In: Friedman, M. (eds) Nutritional and Toxicological Significance of Enzyme Inhibitors in Foods. Advances in Experimental Medicine and Biology, vol 199. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-0022-0_16

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  • DOI: https://doi.org/10.1007/978-1-4757-0022-0_16

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