Influence of Processing on Trypsin Inhibitor Activity of Faba Beans and Its Physiological Effect

1997 ◽  
Vol 45 (9) ◽  
pp. 3559-3564 ◽  
Author(s):  
Concepción Vidal-Valverde ◽  
Juana Frias ◽  
Concepción Diaz-Pollan ◽  
Mar Fernandez ◽  
Maria Lopez-Jurado ◽  
...  
Keyword(s):  
Trypsin Inhibitor ◽  
Physiological Effect ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Faba Beans

Trypsin inhibitor activity in vicia faba beans

1981 ◽  
Vol 7 (1) ◽  
pp. 63-71 ◽  
Author(s):  
A.Rafik El-Mahdy ◽  
E.K. Moustafa ◽  
M.S. Mohamed
Keyword(s):  
Vicia Faba ◽  
Trypsin Inhibitor ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Faba Beans

TRYPSIN INHIBITOR ACTIVITY IN FABA BEANS (VICIA FABA VAR. MINOR), CHANGES DURING GERMINATION AND DISTRIBUTION

1977 ◽  
Vol 57 (3) ◽  
pp. 979-982 ◽  
Author(s):  
R. S. BHATTY
Keyword(s):  
Vicia Faba ◽  
Trypsin Inhibitor ◽  
Faba Bean ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Chick Pea ◽  
Faba Beans

Faba beans (Vicia faba var. minor L.) contained about the same level of trypsin inhibitor activity (TIA) as lentils and peas, ⅓ to [Formula: see text] that of vetch, chick pea and bean and about [Formula: see text] to [Formula: see text] that of flatpea and soybean. The TIA of faba bean increased two-fold during germination on the 3rd to 4th days after which it declined. The TIA was present mostly in the cotyledon fraction of faba bean.

Ileal digestibility of protein and amino acids of feed peas with different trypsin inhibitor activity in pigs

2000 ◽  
Vol 80 (4) ◽  
pp. 643-652 ◽  
Author(s):  
F. Grosjean ◽  
C. Jondreville ◽  
I. Williatte-Hazouard ◽  
F. Skiba ◽  
B. Carrouée ◽  
...  
Keyword(s):  
Amino Acids ◽  
Trypsin Inhibitor ◽  
Crude Protein ◽  
Trypsin Inhibitor Activity ◽  
Rectal Anastomosis ◽  
Inhibitor Activity ◽  
Ileal Digestibility ◽  
Physical Chemical ◽  
Protein Amino Acids ◽  
Weight Proportion

Ileal digestibility of protein and amino acids was measured in pigs fed 13 round, tannin-free peas samples and related to the following physical, chemical and biological characteristics of these samples: thousand-seed weight, proportion of hulls, starch, fibre, crude protein, ether extract and ash contents, trypsin inhibitor activity and trypsin inhibitor activity per unit of crude protein (TIAP). Each pea sample was included in a diet containing starch, sucrose, minerals and vitamins and fed to four barrows (50 to 100 kg) fitted with an end-to-end ileo-rectal anastomosis. Standardised ileal protein and amino acid digestibilities, except for alanine of peas decreased linearly with increasing TIAP (P < 0.01) and was not affected by fiber content. For example standardized ileal digestibilities values (%) decreased by −0.1975, −0.1617, −0.2171, −0.2630, −0.2029 and −0.3536 per unit of TIAP (expressed in unit of trypsin inhibited per milligram crude protein), respectively, for crude protein and lysine, threonine, methionine, cystine and tryptophan. Key words: Peas, trypsin inhibitor activity, standardised ileal digestibilities, protein, amino acids, pig

scholarly journals Varietal Differences in Trypsin Inhibitor Activity of Sweetpotato Roots

2005 ◽  
Vol 7 (1) ◽  
pp. 17-23 ◽  
Author(s):  
Jun Toyama ◽  
Makoto Yoshimoto ◽  
Osamu Yamakawa
Keyword(s):  
Trypsin Inhibitor ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Varietal Differences

Evolution of Trypsin Inhibitor Activity during Germination of Lentils

1995 ◽  
Vol 43 (8) ◽  
pp. 2231-2234 ◽  
Author(s):  
Juana Frias ◽  
Concepcion Diaz-Pollan ◽  
Cliff L. Hedley ◽  
Concepcion Vidal-Valverde
Keyword(s):  
Trypsin Inhibitor ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity
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