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.

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

Characterization and trypsin inhibitor activity of proanthocyanidins from Vicia faba

1993 ◽  
Vol 34 (5) ◽  
pp. 1255-1260 ◽  
Author(s):  
Johannes P.F.G. Helsper ◽  
Johanna M. Hoogendijk ◽  
Arend van Norel ◽  
Herbert Kolodziej
Keyword(s):  
Vicia Faba ◽  
Trypsin Inhibitor ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity

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 inhibitors of fababeans (Vicia faba L. var. minor). 1. Preliminary studies.

1975 ◽  
Vol 53 (24) ◽  
pp. 3075-3077 ◽  
Author(s):  
R. S. Bhatty
Keyword(s):  
Vicia Faba ◽  
Trypsin Inhibitor ◽  
Crude Extract ◽  
Phosphate Buffer ◽  
Trypsin Inhibitors ◽  
Trypsin Inhibitor Activity ◽  
Boiling Water Bath ◽  
Inhibitor Activity ◽  
Ph Values ◽  
Vicia Faba L

Trypsin-inhibitor activity (TIA) of three cultivars of fababeans was compared with that of soybean. A 50 mM phosphate buffer, pH 7.6, extract of soybean contained 35 times more specific TIA than similarly prepared extracts of fababeans. The fababean trypsin inhibitors (TI), like those of soybean, were highly thermostable. The crude extract possessed 13 to 20% of the original inhibitor activity after heating in a boiling water bath for 60 min. The total TIA was higher in extracts of phosphate (pH 7.6) and of ammonium formate (pH 3.2) than of acetate (pH 4.6). However, the specific TIA of the lower pH extracts was higher as a result of a reduced solubility of the fababean proteins at these pH values.

scholarly journals The digestibility in piglets of faba bean (Vicia faba L.) as affected by breeding towards the absence of condensed tannins

1992 ◽  
Vol 68 (3) ◽  
pp. 793-800 ◽  
Author(s):  
A. F. B. Van Der Poel ◽  
L. M. W. Dellaert ◽  
A. Van Norel ◽  
J. P. F. G. Helsper
Keyword(s):  
Vicia Faba ◽  
Faba Bean ◽  
Condensed Tannins ◽  
Dry Matter ◽  
Protein Digestibility ◽  
Trypsin Inhibitor Activity ◽  
Positive Effects ◽  
Faba Beans

Seed samples from two near-isogenic faba bean (Vicia faba L.) lines were examined for the levels of so-called anti-nutritional factors (ANF). From the ANF known to be present in faba beans, trypsin inhibitor activity, functional lectins, condensed tannins and pyrimidine glycosides were analysed. It was concluded that the lines differed only in the content of condensed tannins being < 0.5 g/kg and 5.2 (sd 0.2) g/kg for the low (LT)- and high (HT)-tannin lines respectively. In addition, the level of pyrimidine glycosides in the LT line was slightly higher than that in the HT line. The LT line showed a reduced proportion of the seed coat (105 v. 119 g/kg) and a lower seed weight (0.85 v. 1.01 g). The apparent ileal and faecal digestibility values of dry matter and nitrogen from the HT and LT line were determined for piglets which were fed on diets containing chromium oxide as a marker. The mean apparent ileal and faecal digestibility values for dry matter for the LT line were 0.694 and 0.889 and for N 0.828 and 0.879 respectively. For the HT line, these values were approximately 0.05 and 0.10 lower (P > 0.05). A multi-enzyme technique was used to predict the in vitro protein digestibility (IVPD) of the two lines. The IVPD of the LT line was 0.965 and about 0.05 higher than the HT line, confirming the difference in digestibility as measured in vivo. The present study shows the positive effects on digestibility of removal of condensed tannins in faba beans which was achieved by plant breeding.

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