ICAR Research Data Repository for Knowledge Management
Effect of processing on the trypsin inhibitor in jack fruit seed (Artocarpus integrifolia).
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/3988/
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| Title |
Effect of processing on the trypsin inhibitor in jack fruit seed (Artocarpus integrifolia).
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| Creator |
Siddappa, G. S.
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| Subject |
23 Vegetables
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| Description |
Raw jack seed contains a powerful trypsin inhibitor which can be extracted with phosphate buffer or dilute hydrochloric acid. The activity of the extract is destroyed completely by autoclaving it for about 30 min. and also by boiling tbe seeds in water or salt soiution, or by baking. |
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| Date |
1957
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/3988/1/Journal%20of%20Scientific%20and%20Industrial%20Research%2C%20Volume-16C%28%20%281957%29%20199-201.pdf
Siddappa, G. S. (1957) Effect of processing on the trypsin inhibitor in jack fruit seed (Artocarpus integrifolia). Journal of Scientific and Industrial Research, 16C. pp. 199-201. |
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