ICAR Research Data Repository for Knowledge Management
Effect of heat treatment on trypsin inhibitor and haemagglutinin activity in guar meal (Cyamopsis tetragonoloba).
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/8537/
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| Title |
Effect of heat treatment on trypsin inhibitor and haemagglutinin activity in guar meal (Cyamopsis tetragonoloba).
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| Creator |
Ramamani, S
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| Subject |
03 Proteins
22 Legumes-Pulses |
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| Description |
When guar meal was autoclaved at 1 kg/cm3 for 5, 10, 15, 20, 25, 30 and 35 min trypsin inhibitor and haemagglutinin activities were reduced. After 20 min trypsin inhibitor activity was reduced by 82%. After 30 min there was detectable agglutinating activity.
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| Date |
1986
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/8537/1/JFST%2023%2C%201986.pdf
Ramamani, S (1986) Effect of heat treatment on trypsin inhibitor and haemagglutinin activity in guar meal (Cyamopsis tetragonoloba). Journal of Food Science and Technology India, 23 (6). pp. 339-340. |
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